Mango Avocado Spring Rolls

  • PREP TIME12 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

Recipe submitted by Olivia Crouppen, livhungry 

Mango Avocado Spring Rolls

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Ingredients

  • Rice Paper Wrap
  • 1 Ripe Mango, sliced into thin strips
  • 1/2 Avocado, sliced into thin strips
  • 1/2 Persian Cucumber, cut into thin rounds
  • 1/4 Red Bell Pepper, sliced into thin strips
  • 1 bunch Mint
  • 1 bunch Basil
  • 4 tbsp Sriracha Mayonnaise, optional
  • Peanut Sauce, optional for serving
  • Lime, optional for serving
  • PREP TIME 12 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

Recipe submitted by Olivia Crouppen, livhungry 

Instructions

  1. 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.

  2. Starting on the outer third of the rice paper wrap, layer the sliced mango, cucumber, peppers, avocado, herbs and sriracha mayo (if using). 

  3. 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. 

  4. Gently loosen the side of the wrap and fold over the filling, then roll to seal closed keeping everything tight together. 

  5. Once sealed slice in half and continue making the spring rolls until you have used all of the filling. 

  6. Serve with peanut sauce for dipping if desired.

    *Cover and store leftover spring rolls in the fridge for 1-2 days.