Veggie Spring Rolls With Thai Mango Dipping Sauce
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
In a blender, combine all the dipping sauce ingredients except the basil and cilantro
2
Blend until smooth, add the basil and cilantro and pulse until chopped
3
Pour into a bowl, cover and place in the fridge until serving
4
Squeeze a little lime juice over the sliced avocado
5
Create an assembly line of vegetables and herbs, so that they are all ready to go
6
Fill a shallow dish with warm water
7
Add a rice paper sheet, one at a time for 5 to 10 seconds
8
Remove and place on a flat surface
9
Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies
10
Sprinkle the veggies with salt and pepper
11
Fold both ends to the center and roll the sheet as tightly as you can without ripping
12
Place each prepared spring roll on a serving platter and cover with Reynolds Wrap(R) Aluminum Foil to keep the spring rolls from drying out
13
Continue with remaining ingredients, adding them to the platter as you work
14
Keep the spring rolls covered with foil at all times
15
Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired)