This recipe comes from getinspiredeveryday.com. During our workshop we did add vermicelli rice but you can easily skip it for a lighter version. All photos come from the original website. Again, I forgot taking the photos. I will soon be replacing it with my own, once we make them again at home for our lunch!
Before starting to make the spring rolls, prep all your veggies and mango. I like to cut everything into matchsticks, because I find it easier to roll, but feel free to cut the veggies however you’d like.
Normally you’d find cooked vermicelli rice noodles (which are the thinner version of Pad Thai noodles) in spring rolls. But for this recipe I kept it 100% fruits and veggies for the filling. I find them lighter and less filling as an appetizer, and it’s easier not to overfill the rice paper wrappers when I don’t add noodles.
The most important thing when rolling spring rolls is not to over soak the rice paper wrappers, or they will tear too easily. I keep a pasta bowl (which is a wide mouthed bowl) of hot water next to where I’m rolling, and I dip the wrappers in just enough to get the whole rice paper wet.
Then place it on your work surface and add a little of each of your rainbow fruits and veggies. By the time you’re done adding the filling, the rice paper wrappers have softened just enough to roll and stick together.
Next start rolling from the end, and after you’ve pulled the end up and over the fruits/veggies, tuck in both edge…
… and roll all the way to the end. Set the rolls aside in a single layer as you roll the rest, don’t stack them because they will stick together if left too long. Once you have all the spring rolls done, then layer them on a serving platter and serve right away!
- 20–25 6″ rice paper wrappers
- 1 small ripe avocado, peeled, pitted, and thinly sliced
- 1 cup finely shredded purple cabbage
- 1/2 red bell pepper, thinly sliced
- 1 cup cucumber cut into matchsticks, 8 ounces
- 1/2 bunch of green onions, cut into 3” lengths
- 1 champagne mango, cut into matchsticks, 8 ounces
- 1 small head butter lettuce, washed, dried, and leaves separated
- 1/2 cup mixed fresh herb (use only the whole leaves) basil, cilantro, and mint
Sweet Chili Mango Dipping Sauce:
- 1 cup mango chunks
- 2–3 tsp sambal oelek chili paste, or to taste
- 1 Tbsp maple or agave syrup
- 1/2 clove garlic, minced
- 2 Teaspoons freshly squeeze lime juice
The sauce for this recipe is super simple, you just place a few ingredients into a blender, and it’s done!
- Prepare all your fruits and veggies and set them aside on a platter.
- Make the dipping sauce by placing all the ingredients into a blender and blend until mostly smooth with very small chunks. Place the dipping sauce into a serving bowl and set it aside.
- Fill a medium sized bowl with hot water, I use a pasta bowl because it’s the perfect size for 6″ rice paper wrappers.
- Set the bowl by your work station, and choose a surface to roll on, I like to use either a dinner plate or cutting board.
- Take one rice paper wrapper and completely submerge it in the hot water, don’t leave it to soak, just make sure every surface has touched water.
- Place the rice paper wrapper on your work surface and place a little of each veggie, mango, and avocado in the lower half. Place a leaf of lettuce over the veggies with a sprinkling of fresh herbs.
- Start rolling by carefully lifting up the bottom end and pulling it lightly over the fruits/veggies. Then tuck in each side before finishing the roll.
- Continue the rolling process until all the fruits and veggies are gone, placing them in a single layer to the side as you make them.
- When they’re all made, place them on a serving platter and serve immediately with the dipping sauce.