Mango Avocado Fresh Spring Rolls
Ingredients
Spring roll
- Vietnamese rice paper
- Bean sprouts
- 1 mango
- 1 avocado
- 1/4 cup fresh mint
- 1 carrot
- 1/2 cup shredded purple cabbage
- Baked tempeh
Dipping sauce
- 4 tablespoons peanut butter
- 1 tablespoon Tamari
- 1 tablespoon hot sauce
- 1 teaspoon brown sugar
- 1 teaspoon chili flakes (optional)
- Few tablespoons hot water
Preparation
Cook bean sprouts in boiling water for 1 minute, then drain and set aside.
Dip rice paper wrappers in warm water.
Place the wrappers on a plate and arrange the mango, avocado, and mint, then top with fresh veggies and tempeh.
Fold the bottom half over the filling, hold in place, tuck in the sides, and roll tightly.
Repeat with remaining filling and serve with dipping sauce.
Dipping sauce
Mix 4 tablespoons of peanut butter, 1 tablespoon of Tamari, 1 tablespoon of hot sauce, 1 teaspoon of brown sugar, and 1 teaspoon of chili flakes if using.
Add a few tablespoons of hot water to thin the mixture and stir until well combined.
Top with sesame seeds.
Notes
These spring rolls are packed with fresh veggies, offering a refreshing taste from mangoes and a nutty flavor from tempeh.
