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Mango Spring Rolls

Mango Spring Rolls

INGREDIENTS

Spring Rolls

  • ½ fresh mango
  • ¼ small head purple cabbage
  • 5 green onion spears
  • 1 cup shredded carrot
  • ½ medium cucumber
  • ½ medium red bell pepper
  • Handful of cilantro
  • 5 pieces of rice paper
  • Almond Butter Dipping Sauce

  • 3 tbs creamy almond butter
  • 1 tsp tamari
  • ½ lime, squeezed
  • 1 tbs honey
  • 2-3 tbs hot filtered water
  • Slice the mango into long, narrow strips and set aside. Slice cabbage, onion, cucumber and red bell pepper into very thin 4-inch pieces and set aside. Prepare rice paper as instructed on package. Once pliable, place a few of each ingredient (including cilantro and carrots) in the center of the paper, folding in the sides and rolling until all veggies are inside and paper is closed. For dipping sauce, whisk or blend together all ingredients until consistency is creamy.


    Nutritional analysis per roll, with sauce: Calories 139; Protein 10 g; Carbohydrates 20 g; Fat 2 g; 4% Calories from Fat; Cholesterol 25 mg; Sodium 301 mg; Potassium 280 mg; Fiber 1 g

    Course Mango Lunch & Dinner Recipes, Mango Snack Recipes
    Cuisine Vegetarian Mango Recipes
    Keyword Mango Lunch & Dinner Recipes, Mango Snack Recipes
    Prep Time 30 minutes
    Servings 5