Summer Veggie Spring Rolls with Mango Salsa
Serves 8
20 mins prep
0 mins cook
20 mins total
This summer fresh veggie spring rolls recipe is paired with mango salsa and is so fresh and delicious.
For the rice paper rolls
For the mango salsa
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For the mango salsa
In a small food processor, blend together cubed mango, red chili pepper, onion, garlic, cilantro, lime juice, maple syrup and salt. Pulse until the salsa comes together.
For the rice paper rolls
To make the rolls create an assembly line of all prepared ingredients onto a large plate or in low bowls: butter lettuce leaves, thinly sliced bell pepper, avocado slices, thinly sliced purple cabbage, carrots cut into matchsticks, thinly sliced mango, fresh basil and fresh cilantro.
Prepare a baking sheet or plate with parchment paper and set it aside.
To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
In the middle of the rice paper, lay a piece of butter lettuce. Then place a few sprigs of cilantro and/or basil. Layer on top a few pieces of avocado and mango. Place a few strips of bell pepper, carrots and purple cabbage. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the parchment lined baking tray or plate.
Repeat these steps for all of the salad rolls. Serve with the mango salsa and enjoy!
