Mango-Avocado Summer Rolls with Sweet and Sour Dipping Sauce

Makes 6 rolls; serves 6

Filled with sweet mango, rich avocado, crunchy vegetables, and fresh herbs, these rolls burst with flavor. To kick up the protein, add to each roll 1 to 2 tablespoons of shredded, roasted chicken or cooked shrimp, lobster, or crab meat.

Rice paper wrappers can be found in the Asian food aisle of your local supermarket, or at Asian specialty markets, or online. When working with the wrappers, make sure not to place all of them in the water at once; prepare just one roll at a time.

For the dipping sauce:

1/4 cup low-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
1/4 cup packed light brown sugar
1 1/2teaspoons minced peeled fresh ginger
1 teaspoon sriracha or Vietnamese chile-garlic sauce

For the summer rolls:

1 red bell pepper, seeded
1/2 English cucumber, halved lengthwise and seeded
1 medium avocado, pitted and peeled
1 mango, peeled and pitted
4 cups shredded romaine lettuce hearts
3 tablespoons fresh cilantro leaves
3 tablespoons torn fresh mint leaves
3 tablespoons torn fresh basil
6 (8-inch) rice paper wrappers

Method

Prepare the dipping sauce. In a small bowl, combine the soy sauce, lime juice, brown sugar, ginger, and sriracha. Whisk until the sugar is completely dissolved, about 1 minute. (The sauce can be made up to 4 days in advance and stored in the refrigerator, tightly covered.)

Prepare the summer rolls. Slice the red pepper and cucumber into 24 (2-inch-long) strips. Slice the avocado lengthwise into 24 strips. Slice the mango into 48 (2-inch­long) strips. In a large bowl, toss the romaine with the cilantro, mint, and basil.

Place one rice paper wrapper in tepid water until softened, 1 to 1 1/2 minutes. Remove it from the water and pat both sides dry with a paper or clean kitchen towel. Lay the wrapper flat on a work surface or clean kitchen towel. Across the center of the wrapper, arrange in a line 4 strips each of red pepper, cucumber, and avocado and 8 strips of mango, leaving bare about 1 inch on either side. Spoon about 1/3 cup of the romaine mixture on top of the vegetables.

Fold the bottom third of the wrapper over the ingredients. While holding the very top of the wrapper steady, use the fingertips of your other hand to pull the rolled part back firmly toward you to tighten the roll. Fold in the sides, and roll the wrap­per forward to create a tight, sealed roll. Set the roll on a platter and cover with a damp kitchen towel. Repeat with the remaining wrappers and ingredients.

To serve, slice each roll diagonally in half and place two halves on each of six plates. Divide the dipping sauce among six small serving bowls, or pass a single bowl of the sauce so that your guests may serve themselves.