Mango Avocado Spring Rolls with Sweet Chili Sauce - Vegan
Mango Avocado Spring Rolls with Sweet Chili Sauce are a tropical explosion on your plate, bringing the vibrant and fresh flavors of the season right to your kitchen. Each roll is filled with a medley of thinly sliced mango, creamy avocado, crunchy red bell pepper, and crisp cucumber, all tied together with fresh cilantro and a sprinkle of sesame seeds.
Ingrédients
- 8 rice rice paper wrappers
- 1 mango, mango, thinly sliced
- 2 avocados, avocados, thinly sliced
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1/2 cup carrot, julienned
- 1/4 cup fresh cilantro leaves
- 1 tablespoon sesame seeds
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
Instructions
- Fill a large shallow dish with warm water and dip one rice paper wrapper at a time until it softens, about 15 seconds.
- Place the softened wrapper on a clean work surface.
- Arrange a few slices of mango, avocado, red bell pepper, cucumber, carrot, and cilantro leaves in the center of the wrapper.
- Sprinkle with sesame seeds.
- Fold the bottom of the rice paper up over the filling, then fold in the sides, and roll up tightly to enclose the filling.
- Repeat with the remaining wrappers and fillings.
- For the dipping sauce, mix sweet chili sauce with lime juice in a small bowl.
- Serve the spring rolls with the sweet chili dipping sauce.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 30g | Protéines: 3g | Fat: 13g | Sucre: 15g
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