mango spring rolls

These tropical-inspired spring rolls are stuffed with rice noodles, juicy mango slivers and crunchy red bell peppers, and served up with a rich almond butter dipping sauce.

Mango Spring Rolls with Almond Butter Dipping Sauce

vermicelli rice noodles

lime juice

rice paper wraps

mangoes

red bell pepper

onion

almond butter

soy sauce

maple syrup

water

Bring a medium pot of water to a boil. Remove from heat, add the rice noodles and soak according to package directions, until tender. Drain the noodles into a colander and rinse them with cold water. Return the noodles to the pot and toss with lime juice.

Assemble your ingredients around a clean work surface and fill a large, shallow dish or bowl with warm water. Place one rice paper wrap into the water and submerge. Allow it to soak until pliable, about 30 seconds. Carefully remove the wrap from the water and lay it flat on your work surface. Arrange about 2 tablespoons of the noodles in a two-inch strip at the center of the wrap. Arrange a few strips of mango, red pepper and green onion over the noodles and top with a few cilantro, basil and/or mint leaves. Carefully fold the side of the wrap closest to you over the fillings. Tuck the sides in, over the fold, then roll the filled portion of the wrap away from you to close up the wrap. Repeat until all wraps and fillings are used.

Make the mango spring rolls:

Whisk all ingredients together in a small bowl, thinning with hot water as needed.

Make the almond butter sauce:

Tofu Mango Summer Rolls with 5 minute Makhani dipping sauce. You have to try these fresh rolls with Creamy, spicy and lightly sweet Indian sauces. Vegan Gluten-free Recipe

Tofu Mango Summer Rolls with Makhani dipping sauce

Recipe Indian Butter Sauce (or butter

Or use this makhani sauce

Lettuce or Spinach

cucumber

Carrots (thinly sliced or large grate grated)

Tofu (pressed and sliced into 1/4 inch thick slices)

Ripe Mango (sliced)

green chilies (julienne (or use green or red bell peppers))

cilantro (chopped)

salt (ground cumin and pepper)

Rice paper

Make the butter sauce and cook to thicken with cashew cream. Cool, pour into serving dish. Garnish with pepper and dried fenugreek leaves (optional). Or make a half batch of the makhani sauce to use. Or make some sweet chili sauce.&nbsp;

Prep the veggies and keep ready. Prepare the work area with a shallow dish filled with warm water and a wet cutting board or plate for assembly.

Soak the rice paper wrapper in the water for about 10 seconds(a few seconds less or more depending on the wrappers), press to soak evenly. Remove and place on plate. Pile up greens, cucumber, Tofu, mango, chili and cilantro as you like. sprinkle a pinch of salt, pepper and cumin (optional). Fold one side to make a half circle. Fold the side edges, pack in the filling and roll it over to seal. Repeat for all the fresh rolls. Place on serving platter.

Serve with chilled or warm makhani or butter sauce.

When the weather starts heating up, we like to serve these fresh tofu spring rolls with avocado and mango. They&#39;re quick (ready in just 30 minutes), easy, and the only cooking required is some water heated in a tea kettle.

Tofu Spring Rolls with Mango and Avocado

rice noodles

firm tofu (drained)

mango

English cucumber

avocado

basil

cilantro

rice paper spring roll wrappers

Cook rice noodles according to package OR place in dish, pour boiling water to cover, and allow to soften for 15 minutes. Drain thoroughly.

In the meantime, cut tofu, mango, cucumber, and avocado into thin slices.

Chop herbs.

Fill a wide, shallow dish with warm water to soak rice wrappers in.

Assemble rolls one at a time. Start by soaking the rice wrapper in warm water until softened (this will only take a few seconds). Place a slice or two of tofu, mango, cucumber, and avocado in the middle of the wrapper, about ⅓ of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.

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