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These tropical-inspired spring rolls are stuffed with rice noodles, juicy mango slivers and crunchy red bell peppers, and served up with a rich almond butter dipping sauce.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 8 to 10 spring rolls
Ingredients
For the spring rolls:
2 ounces vermicelli rice noodles
2 teaspoons lime juice
8 to 10 rice paper wraps
2 ripe champagne mangoes (or 1 mango of a larger variety), peeled and sliced into 2-inch strips
1 medium red bell pepper, sliced into 2-inch strips
1 green onion, cut into 2-inch pieces
About 1/2 cup loosely packed fresh cilantro, basil and/or mint leaves (any combination, or a bit of each)
For the almond butter dipping sauce:
3 tablespoons creamy almond butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon maple syrup
1 to 2 tablespoons hot water
Instructions
Make the mango spring rolls:
Bring a medium pot of water to a boil. Remove from heat, add the rice noodles and soak according to package directions, until tender. Drain the noodles into a colander and rinse them with cold water. Return the noodles to the pot and toss with lime juice.
Assemble your ingredients around a clean work surface and fill a large, shallow dish or bowl with warm water. Place one rice paper wrap into the water and submerge. Allow it to soak until pliable, about 30 seconds. Carefully remove the wrap from the water and lay it flat on your work surface. Arrange about 2 tablespoons of the noodles in a two-inch strip at the center of the wrap. Arrange a few strips of mango, red pepper and green onion over the noodles and top with a few cilantro, basil and/or mint leaves. Carefully fold the side of the wrap closest to you over the fillings. Tuck the sides in, over the fold, then roll the filled portion of the wrap away from you to close up the wrap. Repeat until all wraps and fillings are used.
Make the almond butter sauce:
Whisk all ingredients together in a small bowl, thinning with hot water as needed.
Read more at https://ohmyveggies.com
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