MACK Rolls

Adapted from Meal Mentor

Display units in Metric

Yields 12 rolls originally 12 rolls

12		rice paper wrappers
1	bunch	kale stemmed and shredded
¹⁄₄	cup	Vietnamese dipping sauce or vegan fish sauce
2		cucumbers peeled and cut into sticks
2		mangoes peeled and sliced
1		avocado sliced
		Sriracha (optional)
¹⁄₂	cup	hoisin sauce thinned with 1/4-1/2 cup water

If you don't have vegan fish sauce, make Vietnamese dipping sauce: https://www.plantoeat.com/recipes/8275771

Toss shredded kale with vegan fish sauce or dipping sauce.

Select a pie plate or pan large enough for the rice wrapper to fit inside.

Add 1 cup of very warm water to the pan and soak 1 sheet of rice paper for 20 seconds, or until it's pliable, but not “gummy bear” soft.

Place soaked wrapper on a cutting board and rub gently with wet hands to flatten.

Place kale, cucumber, mango, avocado, and a drizzle of Sriracha, if desired, slightly below the center, where a smile on a smiley face goes.

Pick up edge closest to you and fold the rice paper up and over the filling mound.

Fold right and left sides toward center.

Pull the spring roll gently toward you as you roll it up burrito style.

Repeat with remaining wrappers.

Use hoisin sauce for dipping (thin with 1⁄4-1⁄2 cup water if desired).

If you don't have vegan fish sauce, make Vietnamese dipping sauce: https://www.plantoeat.com/recipes/8275771
Toss shredded kale with vegan fish sauce or dipping sauce.
Select a pie plate or pan large enough for the rice wrapper to fit inside.
Add 1 cup of very warm water to the pan and soak 1 sheet of rice paper for 20 seconds, or until it's pliable, but not “gummy bear” soft.
Place soaked wrapper on a cutting board and rub gently with wet hands to flatten.
Place kale, cucumber, mango, avocado, and a drizzle of Sriracha, if desired, slightly below the center, where a smile on a smiley face goes.
Pick up edge closest to you and fold the rice paper up and over the filling mound.
Fold right and left sides toward center.
Pull the spring roll gently toward you as you roll it up burrito style.
Repeat with remaining wrappers.
Use hoisin sauce for dipping (thin with 1⁄4-1⁄2 cup water if desired).

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