Mango, Avocado & Apple Summer Rolls With Almond & Coconut Butter

by - October 16, 2016

Mango, Avocado & Apple Summer Rolls With Almond & Coconut Butter

These cute little rolls are not just for summer. Get on board the apple season and make the most of them in a refreshingly light meal that's suitable for vegetarians, vegans and coeliacs. Just don't feed it to someone with a nut allergy, OK? 

Mango is the most delicious fruit and this would make a delightful breakfast if you had the time and organisation to make it happen. Or do it at the weekend as I did! 

The almond and coconut butter is packed with fat so it's satisfying and the abundance of fiber and general fruit-bulk will fill you right up. Add to that the rice paper and you're sorted. It ain't no measly meal. 


(Serves 1 or 2 depending on hunger level)
8 rice paper sheets (find them at an Asian supermarket) 
Half a ripe mango sliced into 8
1 avocado - sliced into 8
1 apple - sliced into 8
3 tablespoons of almond butter & coconut oil (together if you've got it, if not melt some coconut oil and mix it in) 
Wedge of lime if you've got it

All you gotta do is soak your rice paper in a wide dish (Wide enough to fit the rice paper in with space) for about a minute and then transfer to a plate. It will be very slippery and a little difficult to control but just be patient. Start again if you need to, they normally come in packs of like 250000. 

Lay your wet, malleable, rice paper on the plate and in the centre of it add a slice of avo, apple and mango then wrap up like a burrito. Long side, short end, other long side, other short end. It will be sticky and stick to itself nicely. 

Do that with all of them and then drizzle your sauce over or keep it in a pot for dipping. Squeeze the lime over it all and get going!

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