Rainbow Spring Rolls with Sweet Chili Mango Sauce

Step 1

Prepare all your fruits and veggies and set them aside on a platter.

Step 2

Make the dipping sauce by placing all the ingredients into a blender and blend until mostly smooth with very small chunks. Place the dipping sauce into a serving bowl and set it aside.

Step 3

Fill a medium sized bowl with hot water, I use a pasta bowl because it’s the perfect size for 6″ rice paper wrappers.

Step 4

Set the bowl by your work station, and choose a surface to roll on, I like to use either a dinner plate or cutting board.

Step 5

Take one rice paper wrapper and completely submerge it in the hot water, don’t leave it to soak, just make sure every surface has touched water.

Step 6

Place the rice paper wrapper on your work surface and place a little of each veggie, mango, and avocado in the lower half. Place a leaf of lettuce over the veggies with a sprinkling of fresh herbs.

Step 7

Start rolling by carefully lifting up the bottom end and pulling it lightly over the fruits/veggies. Then tuck in each side before finishing the roll.

Step 8

Continue the rolling process until all the fruits and veggies are gone, placing them in a single layer to the side as you make them.

Step 9

When they’re all made, place them on a serving platter and serve immediately with the dipping sauce.