Veggie Spring Rolls with Thai Mango Dipping Sauce

To make for easing rolling, you can combine all your vegetables and

herbs in a bowl, season with salt + pepper and then roll them in the spring roll

wrappers as directed.

· 1 ripe mango diced

· 1 inch knob of fresh ginger grated

· 2 tablespoons sweet Thai chili sauce

· 2 tablespoons rice vinegar

· Juice from 1 lime

· ½ cup fresh Thai basil and or cilantro chopped

· 1 large avocado peeled, pitted + thinly sliced

· 2 cups fresh vegetables such as cucumbers lettuce, carrots and bell peppers

· Salt + pepper to taste

· A big handful of both fresh cilantro and mint

· 8 rice paper wrappers

· Chopped peanuts for topping (optional)

In a blender, combine all the ingredients except the basil and cilantro. Blend until

smooth,add the basil + cilantro and pulse until chopped. Pour into a bowl, cover and

place in the fridge until ready to serve.

Squeeze a little lime juice over the sliced avocado.

Create an assembly line of vegetables, so that they are all ready to go.

I love using carrots, bell peppers, butter lettuce and fresh microgreens.

Fill a shallow dish with warm water. Add each rice paper sheet, one at a time,

for 5 to 10 seconds. Remove and place on a flat surface.

Towards one end of the rice wrapper, begin layering with

slices of avocado, and small handfuls of fresh cilantro +

mint, and a handful of veggies.

Sprinkle the veggies with salt + pepper. Fold both ends to the center and roll the

sheet as tightly as you can without ripping.

Place each prepared spring roll on a serving platter and cover with Reynolds

Wrap Aluminum Foil tokeep the spring rolls from drying out.