Summer Veggie Spring Rolls with Mango Salsa
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Summer Veggie Spring Rolls with Mango Salsa
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This summer fresh veggie spring rolls recipe is paired with mango salsa and is so fresh and delicious.
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Ingredients
For the rice paper rolls
- 8 rice paper wraps
- 8 leaves of butter lettuce
- 1 red pepper, sliced thinly
- 1 avocado, sliced (squeeze some lime juice over top so it doesn’t turn brown)
- 1 cup thinly sliced purple cabbage
- 1 cup carrots cut into matchsticks (very thinly sliced)
- 1 fresh mango, sliced
- Handful of fresh basil
- Handful of fresh cilantro
For the mango salsa
- 1 fresh mango, cubed
- 1/2-1 red chili pepper (leave seeds in pepper for lots of spice or remove for a less spicy salsa)
- 1/8 of a yellow onion
- 2 garlic cloves
- 1/4 cup fresh cilantro
- juice of one small lime
- 1 tbsp maple syrup
- 1 tsp salt
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Instructions
For the mango salsa
- In a small food processor, blend together cubed mango, red chili pepper, onion, garlic, cilantro, lime juice, maple syrup and salt. Pulse until the salsa comes together.
For the rice paper rolls
- To make the rolls create an assembly line of all prepared ingredients onto a large plate or in low bowls: butter lettuce leaves, thinly sliced bell pepper, avocado slices, thinly sliced purple cabbage, carrots cut into matchsticks, thinly sliced mango, fresh basil and fresh cilantro.
- Prepare a baking sheet or plate with parchment paper and set it aside.
- To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, lay a piece of butter lettuce. Then place a few sprigs of cilantro and/or basil. Layer on top a few pieces of avocado and mango. Place a few strips of bell pepper, carrots and purple cabbage. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the parchment lined baking tray or plate.
- Repeat these steps for all of the salad rolls. Serve with the mango salsa and enjoy!
Notes
- Don’t be afraid to gently pull on the rice paper wraps to properly enclose rolls.
- Personalize your salad rolls by adding or swapping any of the filling ingredients. Try swiss chard, smoked tofu, thinly sliced cucumber or beets, etc.!
- If you prefer a peanut dipping sauce, check the recipe out here.
- Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.
- Don’t be afraid to gently pull on the rice paper wraps to properly enclose rolls.
- Personalize your salad rolls by adding or swapping any of the filling ingredients. Try swiss chard, smoked tofu, thinly sliced cucumber or beets, etc.!
- If you prefer a peanut dipping sauce, check the recipe out here.
- Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.
- For a discount on ION* Gut Support, use code MARIA at checkout
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
18.7g
(6%)
Protein
2.4g
(5%)
Fat
4.9g
(8%)
Saturated Fat
0.7g
(4%)
Polyunsaturated Fat
0.7g
Monounsaturated Fat
2.9g
Sodium
444.7mg
(19%)
Fiber
4.6g
(18%)
Sugar
10.4g
(21%)
Nutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 18.7g | 6% |
| Protein | 2.4g | 5% |
| Fat | 4.9g | 8% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 2.9g | 15% |
| Sodium | 444.7mg | 19% |
| Fiber | 4.6g | 18% |
| Sugar | 10.4g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
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