Mango Avocado Spring Rolls
Ingredients
- rainbow mango avocado spring rolls ?
- rice papers
- yellow mango, thinly sliced
- avocado, thinly sliced
- cilantro, chopped
- gothamgreens basil, chopped
- mint, chopped
- lettuce, finely chopped
- cucumber, julienned
- purple cabbage, finely chopped
- carrots, use a peeler too create ribbons
- ginger peanut sauce ?
- 2 tbsp @pb2foods pure powdered peanut butter (sugar-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1-2 tsp agave (or maple syrup) for desired sweetness
- 1 tbsp grated ginger
- 1/2 tsp garlic granules
- 1 tsp @bragglivefoodproducts coconut aminos
- 1/2 lime juiced
- 1/4 tsp crushed red pepper
- 1 tbsp coarsely chopped roasted unsalted peanuts
Preparation
Add all sauce ingredients to a small bowl. Using a fork, whisk together to combine. Add a small amount of water if needed to thin. Set aside
Fill a shallow baking dish with hot water
Prepare all of your chopped ingredients for the spring rolls and have them set on a cutting board ready to assemble
Get out a second clean flat cutting board. Place a sheet of rice paper in the dish of hot water. Let soak for 10–15 seconds until very soft. Remove and let excess water drip off. Lay flat on clean cutting board
Layer the spring roll ingredients in the middle of the wrap! I started with the avocado and mango and then layered in the order I have the ingredients listed. Fold up the side of the wrap that is closest to you over the ingredients, fold in the sides, and rolling away from you wrap very tightly! Repeat
Serve room temp or chilled with peanut sauce