Veggie Spring Rolls with Thai Mango Dipping Sauce.
Light and crunchy, sweet and spicy and basically filled with all good things.
Servings: 8 Servings
Calories: 113kcal
Ingredients
Thai Mango Dipping Sauce
- 1 ripe mango diced
- 1 inch knob of fresh ginger grated
- 2 tablespoons sweet Thai chili sauce
- 2 tablespoons rice vinegar
- Juice from 1 lime
- ½ cup fresh Thai basil and or cilantro chopped
Veggie Spring Rolls
- 1 large avocado peeled, pitted + thinly sliced
- 2 cups fresh vegetables such as cucumbers lettuce, carrots and bell peppers - all thinly sliced, diced or cut into matchsticks
- Salt + pepper to taste
- A big handful of both fresh cilantro and mint
- 8 rice paper wrappers
- Chopped peanuts for topping (optional)
Instructions
Thai Mango Dipping Sauce
- In a blender, combine all the ingredients except the basil and cilantro. Blend until smooth, add the basil + cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until ready to serve.
Veggie Spring Rolls
- Squeeze a little lime juice over the sliced avocado.
- Create an assembly line of vegetables, so that they are all ready to go. I love using carrots, bell peppers, butter lettuce and fresh microgreens.
- Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering with 1-2 slices of avocado, and small handfuls of fresh cilantro + mint, and a handful of veggies. Sprinkle the veggies with salt + pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
- Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
- Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
Notes
*To make for easing rolling, you can combine all your vegetables and herbs in a bowl, season with salt + pepper and then roll them in the spring roll wrappers as directed.
Nutrition
Calories: 113kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Cholesterol: 1mg | Sodium: 190mg | Potassium: 230mg | Fiber: 2g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 13.8mg | Calcium: 24mg | Iron: 1mg