Veggie Spring Rolls with Thai Mango Dipping Sauce

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 109 Calories

Ingredients

• salt and pepper to taste
• 1 lime, juiced
• 2 tablespoons rice vinegar
• 1 (1 inch) piece fresh ginger, grated
• Reynolds Wrap® Aluminum Foil
• 8 rice paper wrappers
• 1 ripe mango, diced
• 2 tablespoons sweet Thai chili sauce
• 1 large avocado - peeled, pitted, and thinly sliced
• 1 teaspoon Chopped peanuts, for topping
• 0.5 cup fresh Thai basil and/or cilantro, chopped
• 0.5 cup cilantro leaves
• 0.5 cup fresh mint leaves
• 2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bel

Recipe Instructions

Step 1

Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.

Step 2

Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.

Step 3

Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.

Step 4

Serve spring rolls with mango dipping sauce and chopped peanuts.