MANGO AVOCADO SPRING ROLLS
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
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
VEGGIE SPRING ROLLS WITH THAI MANGO DIPPING SAUCE
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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 20m
Yield 8
Number Of Ingredients 14
Steps:
- 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).
Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.3 g, Cholesterol 0.7 mg, Fat 5.7 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 115.8 mg, Sugar 4.9 g
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE
These bold, fresh, mango spring rolls make a perfect spring/summer appetizer. They're gluten free and vegan for all to enjoy. Spring rolls might seem tricky if you haven't made them before, but you'll get the hang of them quickly! Feel free to make these spring rolls a few hours ahead and chill them until you're ready to serve. Recipe yields 6 to 7 rolls, which I served halved.
Provided by Cookie and Kate
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Fill a shallow pan larger than your spring roll wrappers (a pie plate works great) with warm water. Fold a lint-free tea towel in half and place it next to the dish. Place your prepared spring roll fillings within reach.
- Place one rice paper in the water and let it rest for about twenty seconds. You'll learn to go by feel here-wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about an inch of open rice paper around the edge, cover the lower third of the paper with about 1/2 cup chopped arugula. Top with four slices of mango down the length of the greens, followed by several slices of bell pepper and jalapeño, and finally, a sprinkle of green onions.
- Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Repeat with remaining ingredients.
- To make your avocado sauce, combine the avocado, lime juice, water, cilantro and salt in a small food processor or blender. Purée until smooth and transfer to a small serving bowl. If you won't be serving the rolls immediately, press plastic wrap against the surface of the dip to prevent oxidation.
- Slice the rolls in half on the diagonal with a sharp chef's knife or serve whole, with avocado dipping sauce on the side.
Nutrition Facts : ServingSize 1 roll, Calories 254 calories, Sugar 17.5 g, Sodium 389.2 mg, Fat 8.1 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 43.2 g, Fiber 6.5 g, Protein 5.7 g, Cholesterol 2.9 mg
SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
- Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.
More about "tropical mango spring rolls with avocado cilantro dipping sauce food"
AVOCADO VEGGIE SPRING ROLLS WITH SWEET THAI MANGO SAUCE.
From halfbakedharvest.com
Estimated Reading Time 5 mins
- In a blender, combine all the ingredients except the basil and cilantro. Blend until smooth, add the basil + cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until ready to serve.
MANGO AVOCADO SPRING ROLLS (WITH EASY PEANUT SAUCE)
From gimmesomeoven.com
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO …
From popsugar.com
TROPICAL MANGO SPRING ROLLS RECIPE | RECIPES.NET
From recipes.net
Estimated Reading Time 1 min
- Fill a shallow pan larger than spring roll wrappers with warm water. Fold a lint-free tea towel in half and place it next to the dish. Place your spring roll fillings within reach.
- Place one rice paper in the water and let it rest for about 20 seconds. Wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edge, cover the lower third of the paper with about ½ cup chopped arugula. Top with 4 slices of mango down the length of the greens, followed by several slices of bell pepper and jalapeño, and finally, a sprinkle of green onions.
- Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Repeat with remaining ingredients.
MANGO SPRING ROLLS - MANGO.ORG
From mango.org
MANGO AVOCADO SPRING ROLLS · ALLERGYLICIOUS
From allergylicious.com
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE …
From pinterest.com
VEGETARIAN MANGO SPRING ROLLS WITH MANGO NUOC CHAM DIPPING …
From mango.org
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE …
From newsbreak.com
MANGO AVOCADO SPRING ROLLS | RECIPE | SPRING ROLLS, COOKING …
From pinterest.ca
VEGETARIAN RECIPES WITH MANGO - COOKIE AND KATE
From cookieandkate.com
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE …
From pinterest.com
VEGETARIAN THAI RECIPES - COOKIE AND KATE
From cookieandkate.com
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE
From cookr.com
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE …
From foodfam.co
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO …
From popsugar.com
TROPICAL MANGO SPRING ROLLS WITH AVOCADO-CILANTRO DIPPING SAUCE
From punchfork.com
TROPICAL MANGO | PINKBERRY CANADA
From pinkberrycanada.ca
MANGO AVOCADO SPRING ROLLS RECIPE - DELISH KNOWLEDGE
From delishknowledge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love