halfbakedharvest5.0
Veggie Spring Rolls with Thai Mango Dipping Sauce.
Light and crunchy, sweet and spicy and basically filled with all good things.
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
📝 Preparation Steps
1
Thai Mango Dipping Sauce
2
In a blender, combine all the ingredients except the basil and cilantro. Blend until smooth, add the basil + cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until ready to serve.
3
Veggie Spring Rolls
4
Squeeze a little lime juice over the sliced avocado.
large avocado (peeled, pitted + thinly sliced)1
5
Create an assembly line of vegetables, so that they are all ready to go. I love using carrots, bell peppers, butter lettuce and fresh microgreens.
6
Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to ⏱️ 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering with 1-2 slices of avocado, and small handfuls of fresh cilantro + mint, and a handful of veggies. Sprinkle the veggies with salt + pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
large avocado (peeled, pitted + thinly sliced)1Salt + pepper (to taste)
7
Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
8
Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
Chopped peanuts (for topping (optional))
Nutrition Facts
calories
113 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
190 mg
protein Content
2 g
cholesterol Content
1 mg
carbohydrate Content
20 g
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