Dive into the delightful crunch of these Rice Paper Spring Rolls, paired with a zesty mango dipping sauce. Each bite is bursting with fresh herbs and vegetables, perfectly complemented by the sweet and tangy mango dip. These spring rolls are not only a visual treat but also a delightful culinary experience, making them an ideal choice for a light appetizer or a quick, healthy snack. Perfect for summer gatherings or a refreshing mid-day pick-me-up!
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- 12 rice rice paper wraps
- 1 cup shredded cabbage
- 1 cup grated carrot
- 1 cup bean sprouts
- 1/2 cup sliced bell pepper
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium mango, peeled and diced
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions
- Prepare the dipping sauce by blending the diced mango, lime juice, and honey in a food processor until smooth. Set aside.
- In a large bowl, mix together the cabbage, carrot, bean sprouts, bell pepper, mint, and cilantro.
- Season the vegetable mix with soy sauce, sesame oil, salt, and black pepper, tossing everything together thoroughly.
- Fill a large bowl with warm water. Dip one rice paper wrap into the water for about 10 seconds until soft but still slightly firm. Lay it flat on a damp kitchen towel.
- Place a small handful of the vegetable mixture in the center of the rice paper wrap.
- Fold the sides over the filling, then roll tightly from the bottom to the top to enclose the filling completely.
- Repeat the process with the remaining rice paper wraps and filling.
- Heat a non-stick pan over medium heat with a light coating of oil. Fry the spring rolls in batches, seam side down, until crispy and golden brown on all sides, about 2-3 minutes per side.
- Serve the spring rolls with the mango dipping sauce on the side.
Nutrition
Serving: 100g | Calories: 150kcal | Carbohydrates: 28g | Protéines: 3g | Fat: 3g | Sucre: 8g