Easy Rice Paper Rolls with Mango & Avocado
Crisp carrot, cabbage, cucumber, bell pepper, mango, and avocado come together in this Easy fresh spring roll recipe. With a step by step tutorial on how to work with rice paper, you'll be able to pull off this beautiful recipe like a pro. Add Thai Peanut Dipping Sauce for a sweet and savory addition that makes this recipe divine.
Servings: 4 servings
Calories: 400kcal
Ingredients
- 8 rice paper rolls found in the Asian section on the shelf
- 1 cup green leaf lettuce broken into large pieces
- ½ cucumber thinly sliced
- 1 carrot thinly sliced (or a bag of shredded carrots)
- ½ red bell pepper thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 mango thinly sliced
- 1 bunch cilantro leaves chopped
- ½ jalapeno minced (seeds removed)
- 1 avocado thinly sliced
Thai Peanut Dipping Sauce
- ½ cup peanut butter
- 2 tablespoon rice vinegar
- 3 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon chili garlic sauce
- water
- garnish with chopped peanuts and cilantro
Instructions
Fresh Spring Rolls
- Cut your veggies. Everything should be cut into thin strips. The only thing that need a dice is the jalapeño.
- To cut your mango, find the core, and cut closely along it, cutting off one side of the fruit. Run your knife down the flesh lengthwise to cut strips, and loosen the fruit with a spoon.
- In a large shallow bowl, dip rice papers into room temperature water.
- Moisten only for a few seconds. Anything longer with that will result in a floppy mess.
- Transfer paper to a cutting board and smooth it down flat.
- Add lettuce leafs. Add strips of cabbage.
- Top with strips of cucumber.
- Add red bell pepper.
- Top with shredded carrot.
- Add mango strips.
- Layer on avocado.
- Garnish with cilantro and jalapeño.
- Roll up by starting at one side. Cover your fruits and veggies and tuck the edge underneath the veggie bundle tightly, but being gentle not to tear the paper.
- Continue to roll up the bundle.
- Fold in the edges of the paper.
- Complete rolling up the bundle until the back edge is sealed against itself.
- Can be sliced in half to create 16 halves
- Serving with peanut dipping sauce
Peanut Dipping Sauce
- Combine all ingredients except water in a medium bowl.
- Whisk until everything is well combined. Add water, 1 tablespoon at a time until desired consistency is reached. Serve at room temp.
Notes
Serve immediately for best results. The rice paper does tend to dry out a bit the longer they sit.
Do not freeze leftover rice paper rolls.
Cut the veggies into thin strips! This is important so you can get a little bit of each into the rice paper rolls without overstuffing them.
Be gentle handling the rice paper especially once it's wet as it is quite delicate.
Don't oversoak the rice paper. It just takes a few seconds to moisten them.
Don't forget to keep your work surface damp to prevent the rice paper from sticking.
Nutrition
Serving: 2spring rolls and 4 tablespoon dipping sauce | Calories: 400kcal | Carbohydrates: 51g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 1139mg | Potassium: 541mg | Fiber: 5g | Sugar: 22g | Vitamin A: 3901IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 3mg