7-8 rice spring roll papers
1 beet, skin removed and finely grated
1/2 yellow and red pepper, seeded, thinly sliced
1 cup carrots, thinly sliced
1 ripe mango, cubed*
1 large bunch mint leaves
1 large bunch cilantro, cut from stems
OPTIONAL: 8 ounces extra firm tofu, 1 cup cooked quinoa, or 8 ounces cooked vermicelli noodles
GINGER PEANUT SAUCE
1/2 cup salted natural peanut or almond butter
1 1/2 Tbsp soy sauce (GF for gluten free eaters)
2-3 Tbsp brown sugar or maple syrup (add to taste)
1/2 lime, juiced
1/2 tsp chili garlic sauce
1/2 tsp fresh grated ginger (optional)
hot water to thin
Prep veggies and set aside for easy assembly. For the beets, I used this mandolin. You can find all of our Simple Kitchen Essentials here.
Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly for cooking rice papers.
Prepare peanut sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
Add hot water to a large shallow dish (I used a skillet) and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface (I prefer a wooden cutting board), and gently smooth out into a circle.
Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used – about 7 or 8. Serve with dipping sauce and sriracha, if desired.
Store leftovers covered in the fridge for up to a couple days, though best when fresh.
*I added mango in my spring rolls and while delicious, I found that their acidity ate through the rice paper lining overnight! So if you’re making these in advance, leave out the mango, yo!
*Nutrition information is a rough estimate for 1 of 8 spring roll with dipping sauce and NO added protein sources (tofu, quinoa or otherwise).
Serving size: 1 roll with dipping sauce Calories: 226 Fat: 8.9g Saturated fat: .8g Carbohydrates: 23g Sugar: 6g Fiber: 4g Protein: 6g