Ingredients20 m servings 109 cals
- In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.
- Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.
- Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap(R) Aluminum Foil to keep the spring rolls from drying out.
- Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
- Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).
- Reynolds Kitchens Tip:
- Cover spring rolls with Reynolds Wrap® Aluminum Foil to keep them from drying out.
Per Serving: 109 calories; 5.7 g fat; 14.3 g carbohydrates; 2.1 g protein; < 1 mg cholesterol; 116 mg sodium. Full nutrition
ReviewsRead all reviews 5
Can I give this 6 stars? What a great refreshing light dish. We even added imitation crabs to a few rolls at the end. We served with sushi ginger, peanuts, and wasabi! I would reduce the vinegar...
Super easy and absolutely delicious! We made the dip as stated and although we didn't find it too vinegary, I did notice as we added the cilantro at the end as noted, ours was decidely more gree...
We loved it so much that I made this twice. The second time I added baby shrimp and sesame seeds. Both times were delicious. I did cut the vinegar down as it seemed like a bit too much when I ma...