Veggie Spring Rolls With Thai Mango Dipping Sauce Recipe

Name: Veggie Spring Rolls With Thai Mango Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Thai Mango Dipping Sauce:; 1 ripe mango, diced; 1 (1 inch) piece fresh ginger, grated; 2 tablespoons sweet Thai chili sauce; 2 tablespoons rice vinegar; 1 lime, juiced; 1/2 cup fresh Thai basil and/or cilantro, chopped; Veggie Spring Rolls:; 1 large avocado - peeled, pitted, and thinly sliced; 2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks; Salt and pepper to taste; 1/2 cup cilantro leaves; 1/2 cup fresh mint leaves; 8 rice paper wrappers; Chopped peanuts, for topping (optional); Reynolds Wrap(R) Aluminum Foil

Servings: persons

Thai Mango Dipping Sauce:
1 ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1 lime, juiced
1/2 cup fresh Thai basil and/or cilantro, chopped
Veggie Spring Rolls:
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
1/2 cup cilantro leaves
1/2 cup fresh mint leaves
8 rice paper wrappers
Chopped peanuts, for topping (optional)
Reynolds Wrap(R) Aluminum Foil

1
In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
2
Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
3
Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and 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(R) Aluminum Foil to keep the spring rolls from drying out.
4
Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
5
Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

815

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Thai Mango Dipping Sauce:, 1 ripe mango, diced, 1 (1 inch) piece fresh ginger, grated, 2 tablespoons sweet Thai chili sauce, and more.

Yes, Veggie Spring Rolls With Thai Mango Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Spring Rolls With Thai Mango Dipping Sauce

How did you like this recipe?

Frequently Asked Questions