Rainbow Mango Avocado Spring Rolls
Ingredients
- Rice papers
- Yellow mango, thinly sliced
- Avocado, thinly sliced
- Cilantro, chopped
- Basil, chopped
- Mint, chopped
- Lettuce, finely chopped
- Cucumber, julienned
- Purple cabbage, finely chopped
- Carrots, ribbons
Ginger peanut sauce
- 2 tablespoons powdered peanut butter
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons agave or maple syrup
- 1 tablespoon grated ginger
- 1/2 teaspoon garlic granules
- 1 teaspoon coconut aminos
- Juice of 1/2 lime
- 1/4 teaspoon crushed red pepper
- 1 tablespoon coarsely chopped roasted unsalted peanuts
Preparation
Add all sauce ingredients to a small bowl and whisk together with a fork to combine. Add a small amount of water if needed to thin and set aside.
Fill a shallow baking dish with hot water.
Prepare all of the 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 to 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. Start with the avocado and mango and then layer in the order listed. Fold up the side of the wrap closest to you over the ingredients, fold in the sides, and roll away from you very tightly. Repeat.
Serve at room temperature or chilled with peanut sauce.
