Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce

Raise your hand if you’re from the Northeast and have officially turned into a human prune!!! *both hands up*

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Did YOU know it was possible to feel both dehydrated AND saturated at the same time? Heat and humidity are the latest power couple, and it is getting rough out there. I just got back from an incredible week in Connecticut at the Amherst Early Music Baroque Academy, but it wasn’t always fun and games for my fiddle… Let’s just say when working with a period instrument with gut strings in 95% humidity, the name of the game is “What The F#*! Just Came Out of My Instrument?!” 5 points every time a string goes a whole step out of tune. 10 points when two consecutive strings go out of tune in opposite directions. 15 points when you play a note and nothing comes out… You don’t really want to win.

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In this heat, my second love (cooking) also becomes not-so-lovely. When the mere thought of turning on an oven drowns me in my own sweat, I often resort to “un-cooking.” Luckily, the summer season offers us a huge selection of delicious produce, so filling up on raw fruits and veggies is hardly boring. And, not to diss salad, but there are plenty of creative ways to enjoy your raw produce, which was precisely our challenge at The Recipe ReDux this month.

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This month’s theme, “Get Your Fruits and Veggies in Shape,” challenged us to transform summer produce using creative cuts. My spiralizer is one of my FAVORITE tools in the kitchen for this, and summer rolls are a go-to meal for me during the warmer months – oven-free, fresh, crunchy, light, healthy, and filling! What could be better than combining the two?! 

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While making this recipe, I was pleased with how quick and SAFE spiralizing was as an alternative. Julienning veggies with a knife or special peeler is fine, but it takes forever… Plus, I will take any chance I can get to keep my fingers away from blades.

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To “wrap up” this delicious dish (hehe) I made an easy miso sesame ginger dipping sauce. Miso is a relatively recent addition to my repertoire of ingredients, but I am in love with it. It automatically lends an explosion of flavor to whatever it’s in, and I am always looking for new ways to incorporate it. This was a home run as far as I’m concerned – miso obsessed with this recipe, and I hope you will be too 😉

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Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce
Yields 12
Fresh, crunchy summer rolls with spiralized veggies and an addictive miso sauce.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Rolls
  1. 12-24 sheets rice paper
  2. Warm water
  3. 1 large carrot
  4. 2 large (or 3 medium) cucumbers
  5. 1/2 purple cabbage
  6. 1 avocado, thinly sliced
  7. 1 mango, thickly sliced
  8. 1 cup cilantro or Thai basil leaves
Miso Sauce
  1. 3 Tbs. light miso
  2. 4 Tbs. seasoned rice wine vinegar
  3. 1 1/2-inch knob ginger, grated (about 1/2 tsp)
  4. 1 Tbs. sesame oil
Instructions
  1. Spiralize carrots using the "spaghetti" blade, or thinnest blade possible. Set aside.
  2. Spiralize cucumbers using the "spaghetti" blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside.
  3. Spiralize purple cabbage on the "ribbon" blade, or thickest blade possible. Set aside.
  4. Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly.
  5. Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate.
  6. Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves laying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling.
  7. Roll each summer roll delicately while keeping it as compact as possible.
Sauce
  1. Whisk all ingredients together until smooth.
Notes
  1. Work as quickly as possible to prevent your rice paper from sticking to your surface!
  2. If necessary after rolling, double up with another sheet of rice paper.
The Hungry Musician http://thehungrymusician.com/


 

 

Middle Eastern Tahini Deviled Eggs

Raise your hand if you are READY FOR SUMMER VACATION. *lots of girls-with-raised-hands emojis*

In the eight (ack!) weeks since we last spoke over crepes, a lot has happened. I played a master’s recital, made my first ever wedding cake for my best friend’s wedding, performed some more, graduated with a master’s degree (with a former New York Yankee)… Oh. And another thing:

I GOT INTO JUILLIARD!!!! 

This is probably not real life. Actually, I’m positive it’s not. I’m definitely just having the deepest and most wonderful nap dream ever. Is somebody gonna wake me up before I pee? No? SO IT IS REAL?! 😀

In all seriousness though, I’m ecstatic to be continuing my education in their historical performance program. Who wouldn’t be?! I get to play baroque violin all day every day, play with an amazing group, and learn from some of early music’s most revered artists. This has been a dream of mine ever since I began playing baroque violin, and it’s actually coming true.

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….I am also a leeeetle bit wiped out though. #realtalk. This was a warm (not quite hot) mess of a busy year that turned out to be SO BEYOND worth the struggle. Preparing an audition on baroque violin while still juggling grad student life on modern violin nearly made me crazy, and I questioned my sanity every 7 minutes, basically. One thing I learned in the process, though, is that when things get stressful, you just need to power through one day, one task, and one minute at a time. Bite-sized goals on small plates… Do you see where I’m going yet?

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Pumpkin Pie Breakfast Cookies with Maple Icing (Vegan)

I’m REAALLLYY excited this week, people. Why? Because one of my FAVORITE people is moving back to New York City!! I’ve known my friend Neil for almost a decade (what), so he is an incredibly important person in my life. 

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Neil is the friend who gives me the BEST advice that I usually choose not to take – but it’s cool, because I know he doesn’t take mine either.

Neil is also the friend who traveled 2 hours to Philly in freezing rain one time to hear me play a recital. He later got stranded with my parents in Trenton. Never complained. Seriously, not even in TRENTON. 

Neil participates in my ridiculousness, calls me on my crap, and attempts to help me understand men (key word being “attempts”). Honestly, this kid is awesomesauce. AND NOW HE’S GONNA LIVE HERE.

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And so, in honor of Neil moving here, I made cookies. You see, I LIKE cookies, but Neil LOOOVES cookies. Neil loves cookies more than anyone I know. He actually said to me today that once he moves here, he’d like to start guest-writing on my blog. His column, as he put it, would be called “Uncle Neil’s Cookie Corner.” LOL. I think it’s hilarious and fantastic and I’m actively considering it. Please weigh in. 

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Honey Za’atar Roasted Cashews

Contrary to whatever the holiday carols say, I must insist that autumn is in fact the most wonderful time of the year. The air is fresh and sweet, your hair stops frizzing, the leaves are pretty, Halloween happens, and DID I MENTION YOUR HAIR STOPS FRIZZING?!?! It’s also a free pass to become totally basic for two months out of the year, because everyone else is being basic too. Basically.

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Part of me isn’t ready to let go of summer, though. With new school years come new responsibilities, and with this specific school year comes a new degree and decisions I don’t particularly feel like making yet. I mean seriously, didn’t I just graduate college? Wasn’t I JUST an unfertilized egg? EVERYTHING IS STRESSFUL.

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Grilled Watermelon Caprese (Plus: 5 Easy Ways to use Garden-Fresh Herbs)

As you might have guessed from my lack of posting since MAY (yikes – sorry!), this summer has been craaaaaaazy. In the best sort of way of course, but I am almost sure that I have NEVER been kept this busy! I started out the summer in Houston, where I spent my second year at the Texas Music Festival as an orchestra fellow. Now I’m in Duxbury, Massachusetts studying/performing at the Duxbury Music Festival. Once I leave here, it’s travel for the rest of the summer. That will include a trip that I am SUPER SUPER SUPER excited about – I will be taking a culinary birthright trip, which basically means I get to go to Israel, learn all about local foods and recipes, cook, eat, meet other people who love those things as much as I do… And do all of it for free. It’s a pretty sweet deal. 

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