Avocado and Mango Summer Rolls

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Prep Time20

Course: Appetizer, lunch, Side Dish, Snack

Cuisine: Vietnamese

Diet: Vegan, Vegetarian

Keyword: Alfalfa sprouts, avocado, coriander, mango, mint, rice paper wrappers

Servings: people

Calories: 259.08kcal

Hydrate and soften the rice paper wrappers one at a time by running them under warm water for 15 - 30 seconds.
Place the softened rice paper wrapper on to the work surface in front of you and take a few strips of the avocado, spring onion, red pepper and mango. Lay them horizontally in the lower centres of the wrap.
Sprinkle over a teaspoon's worth of sprouts.
Carefully lay the mint and coriander leaves on the rice paper wrapper above the filling mix.
Fold in the sides of the wrapper to make sure the filling won't escape either left or right when rolling. Next fold up the bottom edge of the wrapper so that the filling is fully encased.
Roll upwards so that the wrapper that has been dotted with the leaves forms the outside of the summer roll.
Place the summer roll to one side while you repeat with the remaining ingredients.
Serve with the sweet chilli dipping sauce on the side.

If stored correctly, summer rolls can be made in advance and kept in the fridge for a couple of days.

Just wrap each summer roll in plastic wrap and store in an airtight container.

Don't forget to get them out of the fridge 30 minutes before you want to eat them so they are brought up to room temperature.