Summer Fruit Spring Rolls with Mango Dip
Ingredients
The spring rolls
-
9-10
pieces
Rice paper rolls
-
1
piece
mango, cut into slices
-
10-12
pieces
large strawberries, hulled and sliced
-
1
piece
red or green apple, cored and cut into matchsticks
-
2
tablespoons
chopped mint
-
3-5
pieces
kiwis, peeled and sliced
The dip
-
to taste
BRIANNAS Organic Mango Vinaigrette
Instructions
- Chop the fruit and place it on a cutting board.
- Prepare the rice paper wrappers by dipping them in water until they become transparent.
- Remove the rice paper, let excess water drip off, and place it on a plate.
- Fill the rice paper with the arranged fruit in the center.
- Roll the rice paper tightly like a burrito, folding the top and bottom over the filling.
- Serve the spring rolls on a plate with the mango vinaigrette in a small bowl for dipping.
Nutrition Facts (estimated)
Servings
10 servings
Calories
93
Total fat
1g
Total carbohydrates
21g
Total protein
2g
Sodium
104mg
Cholesterol
2mg
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