Mango Avocado Spring Rolls<\/h2>\n
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- Rice Paper Wrap<\/li>\n
- 1 Ripe Mango, sliced into thin strips<\/li>\n
- 1\/2 Avocado, sliced into thin strips<\/li>\n
- 1\/2 Persian Cucumber, cut into thin rounds<\/li>\n
- 1\/4 Red Bell Pepper, sliced into thin strips<\/li>\n
- 1 bunch Mint<\/li>\n
- 1 bunch Basil<\/li>\n
- 4 tbsp Sriracha Mayonnaise, optional<\/li>\n
- Peanut Sauce, optional for serving<\/li>\n
- Lime, optional for serving<\/li>\n<\/ul><\/div>\n\n
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Soak your rice paper wraps in lukewarm water for 30 to 40 seconds. Once they have completely softened to the touch gently transfer to a clean flat surface.<\/p>\n<\/li>\n
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Starting on the outer third of the rice paper wrap, layer the sliced mango, cucumber, peppers, avocado, herbs and sriracha mayo (if using).\u00a0<\/p>\n<\/li>\n
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Gently pull the rice paper wrap up from the bottom and fold towards the top. Then do the same with the top of the wrap folding inwards towards the bottom.\u00a0<\/p>\n<\/li>\n
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Gently loosen the side of the wrap and fold over the filling, then roll to seal closed keeping everything tight together.\u00a0<\/p>\n<\/li>\n
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Once sealed slice in half and continue making the spring rolls until you have used all of the filling.\u00a0<\/p>\n<\/li>\n
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Serve with peanut sauce for dipping if desired. <\/p>\n
*Cover and store leftover spring rolls in the fridge for 1-2 days.\u00a0<\/p>\n<\/li>\n<\/ol><\/div>\n
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