Mango Avocado Spring Rolls
Ingredients
- Rice Paper Wrap
- 1/2 Avocado, sliced into thin strips
- 1/4 Red Bell Pepper, sliced into thin strips
- 1 bunch Basil
- Peanut Sauce, optional for serving
- 1 Ripe Mango, sliced into thin strips
- 1/2 Persian Cucumber, cut into thin rounds
- 1 bunch Mint
- 4 tbsp Sriracha Mayonnaise, optional
- Lime, optional for serving
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Instructions
- 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.
- Starting on the outer third of the rice paper wrap, layer the sliced mango, cucumber, peppers, avocado, herbs and sriracha mayo (if using).
- 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.
- Gently loosen the side of the wrap and fold over the filling, then roll to seal closed keeping everything tight together.
- Once sealed slice in half and continue making the spring rolls until you have used all of the filling.
- Serve with peanut sauce for dipping if desired.*Cover and store leftover spring rolls in the fridge for 1-2 days.
Categories: Snacks
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