Mango Avocado Spring Rolls Recipes

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MANGO AVOCADO SPRING ROLLS



Mango Avocado Spring Rolls image

As a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. -Gena Stout, Ravenden, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 spring rolls.

Number Of Ingredients 10

4 ounces reduced-fat cream cheese
2 tablespoons lime juice
1 teaspoon Sriracha chili sauce or 1/2 teaspoon hot pepper sauce
1 medium sweet red pepper, finely chopped
2/3 cup cubed avocado
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
8 round rice paper wrappers (8 inches)
1 medium mango, peeled and thinly sliced
2 cups alfalfa sprouts

Steps:

  • Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro. , Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SHRIMP, AVOCADO AND MANGO SPRING ROLLS WITH CHILE MINT DIPPING SAUCE



Shrimp, Avocado and Mango Spring Rolls with Chile Mint Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 22

4 ounces dried rice vermicelli
18 small to medium shrimp, shelled
2 avocados, peeled, pitted and sliced into 8 slices per half
1 mango, peeled, cut off of the pit and sliced thinly
12 (8-inch) round rice papers
1 head Boston lettuce, leaves separated and ribs removed
24 large mint leaves
1 bunch cilantro sprigs, well rinsed and dried
Chile-Mint Dipping Sauce, recipe follows
1 quart chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil)
1 cup lime juice
1/2 cup rice wine vinegar
1/2 cup minced ginger
1/2 cup minced red onion
3 tablespoons minced garlic
1 bunch basil, leaves picked and chopped
1/2 bunch cilantro, chopped
1/2 bunch mint, chopped
1 roasted red bell pepper, peeled, seeded, and minced
1 roasted yellow bell pepper, peeled, seeded, and minced
2 tablespoons minced jalapenos
Salt and pepper

Steps:

  • Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with Chile-Mint Dipping Sauce.
  • Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy.

MANGO & AVOCADO SPRING ROLLS WITH PEANUT SAUCE



Mango & Avocado Spring Rolls With Peanut Sauce image

Make and share this Mango & Avocado Spring Rolls With Peanut Sauce recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 19

1/3 cup peanut butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon garlic salt
3 tablespoons brown sugar
1 tablespoon sesame oil
sriracha chili sauce, to taste
water
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 mango, sliced
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
cellophane noodle
rice paper sheet

Steps:

  • For Sauce:.
  • Combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth. Add a few teaspoons of water to peanut sauce if it seems too thick.
  • For Rolls:.
  • Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
  • Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.

SALAD ROLLS WITH MANGO AND AVOCADO



Salad Rolls With Mango and Avocado image

Make and share this Salad Rolls With Mango and Avocado recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 30m

Yield 25 serving(s)

Number Of Ingredients 20

2 teaspoons vegetable oil
2 tablespoons gingerroot, minced
2 tablespoons garlic, minced
1 avocado, halved and sliced
1 carrot, julienned
1 English cucumber, julienned
1 mango, julienned
1 red pepper, julienned
2 cups rice noodles, fine and soaked
1/2 cup cashews, toasted and finely chopped
10 large rice paper sheets
fresh coriander
1 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1 teaspoon Thai red chili pepper, minced
3 tablespoons green onions, finely chopped
1 tablespoon sugar

Steps:

  • Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.
  • Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.
  • Fill a baking dish or shallow bowl with hot water.
  • Line the cutting board with a dry towel.
  • Soak a rice paper in water until soft and pliable.
  • Lay on towel and pat dry.
  • Repeat with second rice paper.
  • Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.
  • Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel.
  • Repeat with remaining ingredients and salad rolls, dividing ingredients equally.
  • To serve, cut each roll into 5 pieces, and place, cut side up on serving platter.
  • For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.

Nutrition Facts : Calories 62, Fat 4, SaturatedFat 0.6, Sodium 664.2, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 2.1

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