These were yummy, refreshing, and oh-so-good. Taylor revised his kick-butt peanut sauce to be even more kick-butt (if you can believe it). It's basically the same recipe, but sans garlic salt, and adding in a tablespoon (or so depending on your heat-tolerance) of Mongolian Fire Oil. Delicious. Mango & Avocado Spring Rolls with Peanut Sauce Makes 2-3 servings. Ingredients 1 tablespoon rice vinegar 1 tablespoon sugar 1 seedless cucumber, cut into matchsticks 2 carrots, peeled and shredded 1 avocado, sliced and tossed with lime juice 1 cup lettuce, shredded fresh basil, chopped fresh cilantro, chopped 1 package cellophane noodles Rice paper wrappers Directions Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside. Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone.

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