I’m going to tell you a secret. These don’t have manderine oranges in them, but they should. It’s not that they weren’t tasty this way, they definitely were. Fresh cucumber, fresh shredded carrot, baby spinach, ripe avocado, and cellophane noodles tossed in a hot, creamy sauce. They were light but spicy and filling. But they needed something else. Something sweet, juicy, slightly tart… Then it hit me! Little bits of mandarin oranges scattered throughout. It’s going to be so perfect, I tell you! Not overwhelming, just little refreshing bursts of sugary sour goodness to round out the flavor. I think I’ll make them for the potluck on Saturday!
Mandarin Orange and Avocado Spring Rolls
Serves two to three people
1 Cucumber, peeled and cut into matchsticks
2 Carrots, peeled and shredded
1 Avocado, sliced and tossed with lime juice
1 1/2 Cups Fresh Baby Spinach, shreddeded
1 Small Package Cellophane Noodles
1 Can Mandarin Oranges
Rice Paper Wrappers
Dressing for the Noodles
1/4 Cup Vegannaise
2 tsp Sriracha
3 tsp Lime Juice
1/4 tsp Salt
Place cellophane noodles in boiling water. Turn off heat and let sit until soft, about five minutes. Rinse with cool water and let drain.
Heat a skillet with 1 inch of water. The water should be very hot, but not so hot you can’t but your hands in it. Prepare all your fillings.
Toss the noodles with the dressing. Soften a rice wrapper in the hot water, and fill: A small pile of noodles, a few matchsticks of cucumber, a slice or two of avocado (sprinkled with salt), a few small pieces of oranges, and a sprinkle of carrots and spinach.