MANGO AND AVOCADO SPRING ROLLS WITH ALMOND BUTTER DIP
Eat these spring rolls as a snack or cut them diagonally into smaller portions and serve with pre-dinner drinks. You can get ahead and prepare everything in advance and assemble them later in the day. We’ve used almond butter but other nut butters work equally well.
SERVES 4–6
PREP 15 MINUTES
1 large ripe mango, peeled, stoned (pitted) and cut into strips
1 red (bell) pepper, deseeded and cut into strips
2 large carrots, cut into matchsticks
4 spring onions (scallions), shredded
85g (3oz/scant 1 cup) bean sprouts
1 large avocado, peeled, stoned (pitted) and diced
juice of 1 lime
1 tbsp soy sauce
a handful of mint or coriander (cilantro), chopped
12 rice paper wraps
dried chilli flakes, for sprinkling
ALMOND BUTTER DIP
100g (4oz/scant ½ cup) almond butter
1 tbsp soy sauce
juice of ½ lime
1 tbsp soft brown sugar or maple syrup
5 tbsp water
Make the almond butter dip: whisk all the ingredients together in a bowl, adding more water if needed, until the mixture is smooth and the consistency you want.
Mix together the mango, red pepper, carrots, spring onions, bean sprouts and avocado in a bowl. Toss lightly in the lime juice and soy sauce and fold in the mint or coriander.
Dip a rice wrapper into a bowl of warm water and soak briefly until it’s pliable. Lay it out flat on a clean work surface and add some of the mango and avocado mixture. Fold the sides of the wrapper over the filling and roll up tightly like a parcel. Repeat with the rest of the wrappers and filling.
Serve the spring rolls with the almond butter dip, sprinkled with chilli flakes.
VARIATIONS