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Colorful Rainbow Spring Rolls with Sweet Chili Mango Dipping Sauce on a white plate with a pink napkin, shot with natural light

Colorful Rainbow Spring Rolls with Sweet Chili Mango Dipping Sauce

Amal Ibrahim
These fresh and colorful spring rolls are perfect for a light and healthy meal or snack. The combination of the crispy fresh vegetables, sweet mango, and flavorful dipping sauce make this dish special and memorable.
Prep Time 25 minutes
Course Appetizer, Snack
Cuisine Thai, Vietnamese
Servings 4

Equipment

  • cutting board
  • Sharp Knife
  • Vegetable peeler
  • Bowl with warm water
  • Tongs

Ingredients
  

  • 8 sheets Rice paper wrappers
  • 1 large, julienned Carrots
  • 1 large, julienned Red bell pepper
  • 1/4 head, thinly sliced Cabbage
  • 1 large, julienned Mango
  • 8-10 Fresh mint leaves
  • 1/4 pack, cooked Rice vermicelli noodles
  • 1/4 cup Sweet chili sauce
  • 1/4 cup Mango puree

Instructions
 

  • Prepare the filling ingredients - Julienne the carrots, red bell pepper, and mango. Thinly slice the cabbage. Cook the rice vermicelli noodles according to the package instructions. Roughly chop the mint leaves. Arrange the filling ingredients on a plate or a cutting board, and have them ready to fill the spring rolls. - You can prepare the filling ingredients up to a day in advance and store them in airtight containers in the fridge. Make sure to keep the ingredients separate so that they don't get mixed up.
  • Soften the rice paper wrappers - Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds, until it softens and becomes pliable. Be careful not to over-soak as it will become too soft and will be difficult to handle. Gently shake off any excess water and place the rice paper wrapper on a clean work surface. - If your work surface is not too wet, you can place the wrappers directly on it. Alternatively, you can use a damp kitchen towel or a silicone mat.
  • Fill and roll the spring rolls - Arrange a small amount of each filling ingredient in the center of the rice paper wrapper. Fold the bottom edge of the wrapper over the filling, then fold the sides over, tucking them in snugly. Roll the wrapper tightly until the filling is completely enclosed. Repeat with the remaining wrappers and filling. Serve the spring rolls immediately with the sweet chili mango dipping sauce. - Don't overfill the spring rolls as it will be difficult to roll them tightly. You can adjust the amount of filling to your preference, but use a similar amount for each wrapper to achieve uniform rolls.
  • Make the sweet chili mango dipping sauce - In a small bowl, whisk together the sweet chili sauce and mango puree until well combined. Adjust the amount of sauce to your preference. Serve the dipping sauce alongside the spring rolls for dipping. - Make sure the mango puree is ripe and smooth to achieve the desired consistency of the sauce. You can adjust the amount of chili sauce depending on your taste preference, start with less and add more if needed.