Veggie Spring Rolls With Thai Mango Dipping Sauce Recipe

Cooking Directions

• STEP 1.Prepare all the vegetables by julienning them into thin strips.
• STEP 2.Soak the rice paper wrappers in warm water for a few seconds until they become pliable.
• STEP 3.Place a soaked rice paper wrapper on a clean surface and add a small amount of each vegetable in the center.
• STEP 4.Fold the sides of the wrapper over the vegetables and roll tightly to form a spring roll.
• STEP 5.Repeat with the remaining wrappers and vegetables.
• STEP 6.To make the Thai mango dipping sauce, blend together ripe mango, lime juice, soy sauce, honey, and red chili flakes until smooth.
• STEP 7.Serve the veggie spring rolls with the Thai mango dipping sauce on the side.
• STEP 8.Enjoy the spring rolls fresh, or store them in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to cut the vegetables into thin strips for easier rolling.
• Do not soak the rice paper wrappers for too long, as they can become too soft and difficult to handle.
• Feel free to add fresh herbs like mint or cilantro to the spring rolls for extra flavor.
• Adjust the spiciness of the dipping sauce by adding more or less red chili flakes.

Storage and Serving

• Serve the veggie spring rolls as an appetizer or snack.
• They can be enjoyed fresh or stored in the refrigerator for up to 2 days.
• To serve, simply take them out of the refrigerator and let them come to room temperature.
• Serve with the Thai mango dipping sauce on the side.