Part of the beautiful food my husband came home with recently included a pineapple and two mangoes. I used half of the pineapple and one mango to make the salsa for my fish tacos. With the other half of the pineapple and the other mango, I made these delicious and refreshing Summer Rolls. I blogged about Summer Rolls before and gave more information about the rice paper used, here.
|Pineapple and Mangoes|
For this version of Summer Rolls, I used spears of fresh pineapple and mango, carrot sticks, red bell pepper and cucumber strips, as well as freshly washed and spun dry baby spinach leaves. And I served them with a peanut dipping sauce.
Peanut Dipping Sauce
1 Tbsp. olive oil
1 medium onion, diced
3/4 cup peanut butter
1 Tbsp. fresh ginger, peeled and grated
1 tsp. toasted sesame oil
Juice of 1 lime
Dash of cayenne pepper
Salt to taste
1/2 cup water--or more as needed
Heat oil in a skillet over medium heat. Add onion and cook, stirring constantly, until tender. Add ginger to the onions and saute a couple minutes more. Place the onions and ginger along with all the remaining ingredients in a blender and puree into a creamy paste. Carefully add more water, a little at a time, until the consistency you desire is reached.