Tropical Mango Spring Rolls
Ingredients
The spring rolls
-
3
cups
lightly packed arugula, roughly chopped
-
2
large
ripe mangos, sliced into long, thin strips
-
1
large
red bell pepper, seeded and sliced into long, thin strips
-
2
medium
jalapeños, seeded and sliced into long, thin strips
-
4
medium
green onions, chopped (about ⅓ cup)
-
6 to 7
pieces
round rice papers (spring roll wrappers)
The dipping sauce
-
2
large
ripe avocados, diced
-
⅓
cup
lime juice (about 2 large limes, juiced)
-
⅓
cup
water
-
½
cup
lightly packed fresh cilantro
-
½
teaspoon
salt
Instructions
- Prepare a shallow pan with warm water and a lint-free towel nearby.
- Soak one rice paper in the water for about 20 seconds until pliable, then lay it flat on the towel.
- Place about ½ cup of arugula on the lower third of the rice paper, followed by mango, bell pepper, jalapeño, and green onions.
- Fold the sides of the rice paper over the filling and roll it up tightly to seal.
- Repeat the process with the remaining ingredients.
- For the dipping sauce, blend the avocados, lime juice, water, cilantro, and salt until smooth.
- Serve the spring rolls whole or sliced in half with the avocado dipping sauce on the side.
Nutrition Facts (estimated)
Servings
6 to 7 rolls
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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