Simple, fresh, light, and colorful. So easy that I got ’em right on the first try. I also learned something new. Did you know that mangoes are in season all year-round? That means that you can enjoy this sweet recipe at your summer pool party, fall picnic, or in the middle of December as I am. They are perfect for packing up and taking to work or having handy when you’re on the go.
And for those of you working on your gains, there are more than 10 grams of protein in each serving. With rice paper, you can make all sorts of transparent, Asian-style burrito combinations without all of the extra carbs. In one sheet of rice paper, there are 8 carbohydrates compared to a flour tortilla of the same diameter which has about 24. A healthy switch I must say.
Once the prep is completed, then comes the really fun part — rolling the ingredients up in the super-sticky, super-slimy wrap. I was so excited that I forgot to add the tofu to one roll and the avocado to another. (There are no do-overs. It all just sticks together like plastic wrap.) I was pretty bummed, but shook it off quickly since my very first masterpiece was nearly complete.
I attempted to make a sweet and salty dipping sauce that was thick enough not to run. I failed. Three times. Please keep in mind that I am still an amateur in the kitchen. However, I trust that determination will go a long way. So I ended up using only these four ingredients and skipped any heating: soy sauce, crushed red pepper, brown sugar, and coconut milk. Feel free to adjust depending on how sweet or spicy you like your food.
I hope you enjoy your Mango Spring Rolls as much as I did! ❤️
Recipe: Serves 2
Ingredients
- 1/2 mango, peeled and diced
- 1/2 medium avocado, thinly sliced
- 1/4 cup cilantro, removed from stems and chopped
- 1/4 cup carrots, shredded
- 1 1/2 cups cabbage, chopped
- 1 tsp fresh ginger, grated
- 8 oz. tofu, extra firm
- 1 tbsp coconut oil
- 1/4 tsp Himalayan pink salt
- 4 sheets of rice paper
Instructions
- Cut tofu into 1/4″ cubes. Preheat coconut oil in a frying pan over medium heat.
Add tofu to the pan with grated ginger and salt. Stirring occasionally, cook until tofu is lightly browned. - Fill a round serving plate with warm water. Submerge a rice paper sheet in the water until smooth and fully flexible.
- Lay the sheet of rice paper on a second serving plate and add mango, avocado, cilantro, carrots, cabbage, and tofu to one side. Fold over the opposite side, tuck in each end, and roll closed.
- Repeat for three more rolls!