Crispy Rice Paper with Mango Avocado Cashew Salad
July 4, 2024 by Kimberly
Crunch into crispy rice paper paired with a vibrant salad of mango, avocado, and cashews. A dish that’s as fun to eat as it is colorful!
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TOTAL TIME
25 min
SERVES
16 cups
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
Experience a crunch like no other with this unique dish that combines crispy fried rice paper with a lush mango avocado cashew salad. It’s a textural delight that’s bursting with freshness and flavor.
Serve this crispy delight as a stunning appetizer or a light, refreshing meal. The crackle of the rice paper perfectly complements the soft, rich textures of avocado and mango, with cashews adding a satisfying crunch. It’s a dish best enjoyed immediately to secure the crispy rice paper and the cool, fresh salad. Alternatively for making it ahead, you can serve the salad and the deep-fried rice paper individually.
The crispy rice paper should be enjoyed right after frying to maintain its texture. However, the mango avocado cashew salad can be refrigerated in an airtight container and is best eaten within a day to keep the flavors vibrant and fresh.
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A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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LET’S MAKE A PIECE OF HAPPINESS
Crispy Rice Paper with Mango Avocado Cashew Salad
- Total Time: 25 minutes
- Yield: about 16 small cups
Description
- sharp knife
- cutting board
- small frying pan or pot
- scissors
- paper towels
- salad bowl
- small bowl
Ingredients
- 4 small rice paper
- 200 milliliters deep-frying fat
- 1 tbsp avocado oil
- 2 tbsp lime juice
- 1 garlic clove, grated
- 1/4 tsp ginger, grated
- 1/2 tsp sesame oil
- 1 tbsp soy sauce
- 300 grams red cabbage
- 1 ripe mango
- 1 ripe avocado
- 40 grams cashew nuts
- cress or sprouts
- white sesame
- spring onion
Instructions
- Heat about 1 cm of frying oil to 180°C / 356°F in a small frying pan. Carefully cut the rice paper into quarters using scissors, and fry each quarter in the hot oil for 5 seconds until it puffs up and turns fluffy white. Remove from the pan and let it drain on paper towels. Note: The paper is only pliable for a short time after being removed from the oil.
- For the salad, finely shred the red cabbage and place it in a salad bowl. Peel the mango and avocado and cut the flesh into bite-sized pieces, adding them to the salad bowl as well. Finally, add the cashews.
- For the dressing, mix avocado oil, lime juice, grated garlic and ginger, sesame oil, and soy sauce in a small bowl and pour it over the salad. Mix everything well.
- Slice the green part of the spring onion into fine strips and set aside.
- If serving immediately, lay out the fried rice papers, fill each with 1-2 tablespoons of salad, and top each with white sesame seeds, cress, and the sliced spring onions. If not serving immediately, I recommend preparing both components separately.
Notes
The calorie information may vary depending on the product used, country and region.
- Cook Time: 25 min
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