Mango, Avocado, & Rice Spring Rolls
Here’s what you’ll need:
10 spring roll wrappers (approx. 9-in. rounds)
1 cup, packed, baby spinach
1 cup purple flowering kale, stems removed (You may find this particular ingredient hard to find. No worries, though, simply omit it from this recipe.)
½ yellow bell pepper, thinly sliced
½ orange bell pepper, thinly sliced
1 mango, peeled and thinly sliced (Keep your slices thin and long.)
1 avocado, pit removed, peeled, and thinly sliced
1 cup cilantro, roughly chopped
¾ cup cooked jasmine rice
Spicy peanut dipping sauce: Tsang® Bangkok Peanut Sauce (or another peanut sauce of your choice)
Makes 10 spring rolls
- Fill a wide-mouth bowl (or improvise and use a sauté pan!) with warm water. Take one rice paper wrapper and dip it into the water. Let it soak 10-15 seconds or until the rice paper becomes soft and pliable. Remove from water, letting the excess water drip into the bowl, and place on a clean surface or wet tea towel.
- Fill the bottom third of the rice paper wrapper with two spinach leaves and flowering kale leaves, one yellow and one orange pepper strip, 1-2 strips of mango and avocado, and two teaspoon sized spoonfuls of jasmine rice. Finish by generously sprinkling cilantro on top of other ingredients.
- Fold the bottom of the rice wrapper, up. Now fold in both sides and roll paper tightly, upwards, to form a neat roll shape. Set roll aside.
- Repeat process with each rice paper wrapper until you have 10 neatly rolled spring rolls.
- Serve immediately alongside spicy peanut dipping sauce.
Another excellent add-in is sautéed shrimp. Lightly sauté 6-7 medium-sized shrimp in olive oil over medium heat. Allow for shrimp to cool slightly before handling.
Có một bữa ăn ngon! (“Have a nice meal” translated in Vietnamese) 
See entire post with recipe here.
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