Mango Veggie Wraproll Up Food

MANGO SUMMER ROLLS WITH GINGER-PEANUT SAUCE

Mango Summer Rolls with Ginger-Peanut Sauce image

Celebrate mango season with these fresh summer rolls! While these will keep in the fridge, they taste best when enjoyed right after making. To transition these rolls to a heartier meal, add in precooked shrimp, chicken or baked tofu. Enjoy any leftover filling and sauce like a salad.

Provided by Food Network

Categories appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 13

Ingredients

4 ounces vermicelli or thin rice noodles
8 to 10 spring roll rice papers
1/2 cup julienned bell pepper
1/2 cup julienned cucumber
1/2 cup julienned mango
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/3 cup peanut butter
2 tablespoons fresh lime juice
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes

Steps:

For the spring rolls: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
For the ginger-peanut sauce: Combine the peanut butter, lime juice, maple syrup, soy sauce, ginger and red pepper flakes in a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until the desired consistency is achieved. (It should be thick but pourable.)
To assemble the spring rolls: Pour very hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and gently spread out the edges, taking care not to tear them. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of bell pepper, cucumber, mango and a few leaves of basil and cilantro. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. (It's OK if the first one fails; it may take a few attempts to get used to rolling them up.)
Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling. Serve with ginger-peanut sauce.

Nutrition Facts : Calories 247, Fat 8.9 grams, SaturatedFat 1.9 grams, Cholesterol 0 milligrams, Sodium 432 milligrams, Carbohydrate 37.4 grams, Fiber 2.4 grams, Protein 6.2 grams, Sugar 13.8 grams

MANGO AVOCADO SPRING ROLLS

Mango Avocado Spring Rolls image

As a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. -Gena Stout, Ravenden, Arkansas

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 8 spring rolls.

Number Of Ingredients 10

Ingredients

4 ounces reduced-fat cream cheese
2 tablespoons lime juice
1 teaspoon Sriracha chili sauce or 1/2 teaspoon hot pepper sauce
1 medium sweet red pepper, finely chopped
2/3 cup cubed avocado
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
8 round rice paper wrappers (8 inches)
1 medium mango, peeled and thinly sliced
2 cups alfalfa sprouts

Steps:

Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro. , Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges