Archbold, OH
Cloudy
Cloudy
29°F
 

Mango Spring Rolls

1/2 fresh mango
1/4 small head purple cabbage 5 green onion spears
1/2 medium cucumber
1/2 medium red bell pepper
5 pieces rice paper
Handful cilantro
1 cup shredded carrot

Almond Butter Dipping Sauce:

3 tablespoons creamy almond butter
1 teaspoon tamari
1/2 lime, squeezed
1 tablespoon honey
2-3 tablespoons hot filtered
water

Slice two mango cheeks into long, narrow strips and set aside.

Slice cabbage, onion, cucumber and red bell pepper into very thin 4-inch pieces and set aside.

Prepare rice paper as instructed on package. Once pliable, place a few of each ingredient (including cilantro and carrots) in the center of the paper, folding in the sides and rolling until all veggies are inside and paper is closed.

To store, leave some space between rolls to prevent rolls from sticking together.

Dipping Sauce: Whisk or blend together all ingredients until consistency is creamy.