Bright rolls filled with mango, avocado, herbs, and crisp vegetables paired with a zesty sweet chili dip.
# What You'll Need:
→ Spring Rolls
01 - 8 rice paper wrappers, 8.7 inches diameter
02 - 1 ripe mango, peeled, pitted, and sliced into thin strips
03 - 1 ripe avocado, peeled, pitted, and sliced
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 1 cup red bell pepper, thinly sliced
07 - 1 cup purple cabbage, shredded
08 - 0.5 cup fresh mint leaves
09 - 0.5 cup fresh cilantro leaves
10 - 0.5 cup fresh basil leaves
→ Sweet Chili Sauce
11 - 0.33 cup sweet chili sauce
12 - 1 tablespoon lime juice
13 - 1 teaspoon soy sauce or tamari
14 - 1 teaspoon toasted sesame seeds, optional
# Directions:
01 - Cut mango, avocado, carrot, cucumber, bell pepper, and cabbage into uniformly sized pieces. Measure fresh herbs and arrange all components on a platter for efficient assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable but still firm. Do not over-soak.
03 - Transfer the softened wrapper onto a clean, damp kitchen towel or cutting board.
04 - Distribute a measured portion of mango strips, avocado slices, julienned carrot, cucumber, bell pepper, cabbage, and fresh herbs in the lower third of the wrapper, leaving borders clear.
05 - Fold the bottom edge of the wrapper over the filling, tuck in the side edges, and roll tightly away from you to form a compact cylinder. Ensure no filling escapes.
06 - Repeat the hydration, positioning, filling, and rolling process with remaining rice paper wrappers and ingredients until all eight spring rolls are formed.
07 - Combine sweet chili sauce, lime juice, and soy sauce or tamari in a small bowl. Whisk until fully blended. Garnish with toasted sesame seeds if desired.
08 - Arrange finished spring rolls on a serving platter and present immediately with sweet chili dipping sauce.
