Summer Veggie Spring Rolls with Mango Salsa
Ingredients
The rice paper rolls
-
8
pieces
rice paper wraps
-
8
leaves
butter lettuce
-
1
piece
red pepper, sliced thinly
-
1
piece
avocado, sliced
-
1
cup
thinly sliced purple cabbage
-
1
cup
carrots, cut into matchsticks
-
1
piece
fresh mango, sliced
-
handful
fresh basil
-
handful
fresh cilantro
For the mango salsa
-
1
piece
fresh mango, cubed
-
½-1
piece
red chili pepper
-
⅛
piece
yellow onion
-
2
cloves
garlic
-
¼
cup
fresh cilantro
-
juice of 1
small lime
lime
-
1
tbsp
maple syrup
-
1
tsp
salt
Instructions
- Prepare the mango salsa by blending cubed mango, red chili pepper, onion, garlic, cilantro, lime juice, maple syrup, and salt in a food processor until combined.
- Set up an assembly line with all the prepared ingredients on a large plate or in low bowls.
- Fill a shallow bowl with warm water and submerge one rice paper sheet for 15-20 seconds until pliable.
- Lay the softened rice paper flat on a counter or cutting board.
- In the center of the rice paper, layer a piece of butter lettuce, followed by cilantro, basil, avocado, mango, bell pepper, carrots, and purple cabbage.
- Fold the sides of the rice paper over the filling, then roll from the bottom to the top to enclose the filling.
- Place the rolled spring rolls on a parchment-lined tray.
- Repeat the process for all the rolls and serve with the mango salsa.
Nutrition Facts (estimated)
Servings
8 rolls
Calories
159
Total fat
4.9g
Total carbohydrates
18.7g
Total protein
2.4g
Sodium
444.7mg
Cholesterol
0mg
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