Mango Spring Rolls
I partnered with The National Mango Board to create these refreshing Mango Spring Rolls! The technique of rolling the rice paper may take some practice, but once you get the hang of it, they are so fun to make!
Servings 5 rolls
Ingredients
- Spring Rolls½ fresh mango¼ small head purple cabbage5 green onion spears1 cup shredded carrot½ medium cucumber½ medium red bell pepperHandful cilantro5 pieces rice paper
- Almond Butter Dipping Sauce3 tbsp creamy almond butter1 tsp tamari½ lime squeezed1 tbsp honey2-3 tbsp hot filtered water
Instructions
- Spring Rolls:
- To cut mango, slice off the sides of the fruit, avoiding the large oval seed in the center
- Once you have these two sides, you can 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
- Dipping Sauce:
- Whisk or blend together all ingredients until creamy consistenc
- I paired these spring rolls with organic red quinoa and a small veggie salad