Spring Rolls with Spicy Mango, Chilli & Peanut Sauce

Name: Spring Rolls with Spicy Mango, Chilli & Peanut Sauce
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Ingredients: 10-12 large rice paper sheets; 1 ripe avocado; 1 cucumber; 2 carrots; 1 ripe mango; 1 small red cabbage; 1 small iceberg or round lettuce; bunch of Thai basil; 1 ripe mango; 100 ml (372 fl oz) milk of choice, e.g. soy, almond, rice milk; 100 ml (3 fl oz) coconut milk; 1–3 teaspoons chilli powder (depending on how spicy you like it); 1/2 teaspoon curry powder; 1 small onion; 1 teaspoon garlic powder; 1 tablespoon lime juice; 2 teaspoons maple syrup or sweetener of choice; 2 tablespoons peanut butter; salt; freshly ground black pepper

6 steps

Prep:1h 20minCook:10min

The healthy version of fast finger food. The first time I made these spring rolls wasn't that long ago, but ever since then I eat them at least once a week. I also love to make them when I have friends over. They are easy to share - everybody can have as much as they want because you can make more in no time. The avocado in the filling and peanut butter in the sauce (I could eat this dressing with a spoon just like a soup. Yes, it's that good!) provide healthy fats that our body needs to function properly. Bon appetit!

Updated at: Thu, 17 Aug 2023 03:16:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories481.6 kcal (24%)

Total Fat21.1 g (30%)

Carbs68.8 g (26%)

Sugars29 g (32%)

Protein12.8 g (26%)

Sodium522.4 mg (26%)

Fiber13.4 g (48%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cut the avocado in half, remove the stone, peel, dice and drizzle some lime juice on top. Peel the cucumber and carrot, then cut into very thin batons or peel with a julienne peeler. Peel the mango, cut the flesh off the pit and cut into thin slices. Finely slice the red cabbage. Wash and drain the lettuce and tear into smaller pieces.

Step 2

Add some lukewarm water into a large saucepan and soak one rice paper sheet in it for about 10 seconds. Transfer onto the work surface. (Make one roll at a time and don't soak all the rice paper sheets at once, otherwise they will become too soft.)

Step 3

Spread some of the vegetables across the lower two thirds of the rice paper sheet. Leave some space around the edges. Add some salad leaves first, then a few cucumber and carrot sticks, a little bit of red cabbage, about two mango and avocado pieces each and finish off with some Thai basil leaves. First, fold in the bottom of the rice paper, then tuck in the sides and roll up tight. Repeat with the other rice paper sheets until you have used up all of the filling.

Step 4

For the mango sauce, peel the mango and cut off the flesh. Put into a food processor with the remaining ingredients and blend to a smooth, creamy and slightly thick paste. Taste and add extra chilli powder if you want the sauce to be spicier. Garnish with more chilli.

Step 5

Cut the salad rolls in half and fold a salad leaf around the rolls to prevent them from sticking together. It is the easiest way to eat the rolls and additional greens are never a bad thing! Serve with the dipping sauce and enjoy.

Step 6

Tip: Be careful rolling up the rice paper rolls and don't add too much filling - the sheets can tear very easily.