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
Prep Time
8
Dificult
Medium
Servings
8 servings
Ingredients
Instructions
In a blender
combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth
add the basil and cilantro and pulse until chopped. Pour into a bowl
cover and place in the fridge until serving.
Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs
so that they are all ready to go.
Fill a shallow dish with warm water. Add a rice paper sheet
one at a time for 5 to 10 seconds. Remove and place on a flat surface. 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. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the 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.
Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
Reynolds Kitchens Tip:
Cover spring rolls with Reynolds Wrap(R) Aluminum Foil to keep them from drying out.
