Mango Avocado Spring Rolls With Peanut Sauce Recipes

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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



Mango Avocado Spring Rolls image

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

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

MANGO & AVOCADO SPRING ROLLS WITH PEANUT SAUCE

Make and share this Mango & Avocado Spring Rolls With Peanut Sauce recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 19



Mango & Avocado Spring Rolls With Peanut Sauce image

Steps:

  • For Sauce:.
  • Combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth. Add a few teaspoons of water to peanut sauce if it seems too thick.
  • For Rolls:.
  • Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
  • Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.

1/3 cup peanut butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon garlic salt
3 tablespoons brown sugar
1 tablespoon sesame oil
sriracha chili sauce, to taste
water
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 mango, sliced
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
cellophane noodle
rice paper sheet

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