I still crave my spring rolls every other day, but peach season is over and I needed to find some alternatives to enjoy one of my favorite dishes.
I came up with using mango in my recipe. It’s sweet enough, juicy and works great with red cabbage and avocado. You have to pick the mango carefully, because sometimes it’s sweet and juicy and sometimes the taste is just plain or too bitter.
To my luck I found the ripe delicious sweet mangoes and couldn’t wait to use them for my rolls.
This time I also used the brown rice paper, it’s more nutritional and it tastes the same. If you have a choice, go with the brown rice paper, otherwise use just the regular one.
This is the one, I used:
I also made some red cabbage salad for my rolls. Feel free to make it to you taste: spicy or mild. I just used some garlic this time, but you can go with some sriracha.
And to the end: You can’t eat spring rolls in a hurry, you just need to sit and slowly enjoy every single bite of them. This dish is always make me happy, because I am satisfied and full pretty fast.
Mango Avocado Spring Rolls.
- ½ small head red cabbage, shredded
- ½ medium red pepper
- ⅓ cup cilantro
- 2 tablespoons tamari sauce
- 2 tablespoons lime juice
- 1 teaspoon olive oil
- 1 ripe mango
- 1 ripe avocado
- 6-8 spring roll wrappers
- Cut red peppers into fine strips and combine in a bowl with shredded cabbage and cilantro. Combine tamari sauce, lime juice, olive oil in a jar with lid. Shake on combined and pour over cabbage mixture. Toss and let sit for 1 hour.
- Peel mango and cut into ½” thick strips, around pit.
- Set up a rolling station with mango, avocado, cabbage mixture, rice papers, a dish of hot water larger enough to hold the spring rolls, and a cutting board.
- Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with cabbage mixture, mango and avocado. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.