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

1. 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.
2. 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.
3. 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.
4. Repeat process with each rice paper wrapper until you have 10 neatly rolled spring rolls.
5. 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)