Mango, Chard, Lime Spring Rolls

Oh my spring roll. These babies had me saying “Is this real life?” I’m not usually one for combining fruits and vegetables in the same dish (don’t ask) but the mango and avocado are such a creamy, bright, delicious combination that I’m hooked. I housed 5 of these before I had to go teach. Somehow they actually put me in a better mood, I am not kidding. They were so satisfying and easy to make. Almost like sushi but without the expensive price tag. I’m going to be making these a lot more often for lunch. Original recipe can be found in Ali Maffucci’s cookbook, Inspiralized. 

Ingredients

1-2 avocado, mashed

1 Tbsp lime juice

1 Tbsp chopped cilantro

1 mango, cubed

Dipping Sauce

¼ cup soy sauce

2 Tbsp lime juice

2 Tbsp honey

2 Tbsp Sriracha or other hot sauce

Other ingredients

Rice papers for spring rolls

1 cup chopped rainbow chard

1 cucumber, spiralized into thin noodles

What To Do

1. In a medium bowl, combine the avocado with salt, pepper, lime, and cilantro.

2. Whisk the ingredients for the dipping sauce in a small bowl. 

3. Fill a large bowl with warm water. Prepare rice papers as marked on package (mine said to soak for 15-20 seconds in water, in reality I did it for like 5 seconds). Lay on a clean, flat surface. Across the center, place the chard, top with some avocado, some mango, and finish with some cucumber. Fold the sides inward then roll the wrapper lengthwise. Repeat with the remaining ingredients and remaining wrappers. 

4. Serve with dipping sauce - enjoy!