Hot summer days call for these Mango Basil Spring Rolls with Almond Butter Dipping Sauce! Fresh vegetables paired with sweet juicy mangoes and aromatic basil, all wrapper into a paper thin rice wrapper. The key is that almond butter dipping sauce! Buttery, nutty flavor elevated with spice, this sauce balances the fresh rolls perfectly.
Mango Basil Spring Rolls with Almond Butter Dipping Sauce
- 4 oz thin rice noodles
- 10 spring roll wrappers
- 1 cup julienned red bell pepper
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 large mango, julienned
- 1/2 cup fresh basil leaves
Almond Butter Sauce
- 1/3 cup almond butter
- 3 tbsp coconut aminos
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp chipotle powder
- Pinch of salt and pepper
For the spring rolls: Bring a large pot of water to a boil. Add the rice noodles and cook according to the package directions, 2 to 3 minutes. Drain, rinse with cold water and set aside.
For the almond butter sauce: Combine the almond butter, lemon juice, coconut aminos, and spices in a medium bowl and whisk together. Slowly add in water, 1 tablespoon at a time, until the desired consistency is achieved.
To assemble the spring rolls: Pour hot water into a shallow dish or skillet and immerse a sheet of rice paper to soften for about 10 to 15 seconds. Transfer the rice paper to a cutting board and place a small handful of cooked noodles and add a layer of bell pepper, cucumber, carrot, mango and a few leaves of basil. Gently fold over once, then tuck in the edges and roll until the seam is sealed, like wrapping a burrito. Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with the remaining wrappers and filling until all is used. Serve with dipping sauce and enjoy!
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