All the favorites from mango salsa rolled up in a spring roll; bursting with sweet and spicy, mega fresh flavor, these are perfect to serve as an appetizer!
I made it through the first week back to work after spring break – cheers to that little success! I can’t be the only one who finds it
incredibly difficult to get back into the swing of things after a little vacation – regardless of whether it’s an actual vacation or more of a staycation – can I? Don’t get me wrong, I love routine, but I also love my no-work routine equally as much. 😉
Mangy Salsa Spring Rolls make me feel a little bit better about getting back into the work swing of things because I kind of convince myself I’m on a beach in Thailand sipping a mojito while I’m eating them. But that’s just me.
All About the Rolls
So…my family loves to get together and cook, and recently we all got together to create a Thai themed dinner. I’m talking several courses and dishes that were filled with such amazing food I can’t even begin to describe the fabulousness of it all.
There were the potstickers my brother made… and when I say he made them, he left absolutely no detail go unnoticed. He even made is own ponzu sauce <<< super legit. There was soup, there were skewers, there were palate cleansing salads, and lettuce salads, and sangria. And there were Mango Salsa Spring Rolls. And they held their own.
Over the past couple of years, I’ve become addicted to mango salsa. I want it with tortilla chips, on fish tacos, paired with pan-seared scallops, and now in my spring rolls. I was so inspired by the thought of planning a Thai themed appetizer, and including mango salsa, as well as the arrival of spring, these quickly became a no-brainer
Mango Salsa Spring Rolls are so light and refreshing, which makes them the perfect appetizer before, let’s say, a ginormous Thai food feast. Wrapped in the rice paper you’ve got:
ALL THE GOODNESS YOU’D EVER WANT! There’s the sweet mango, the spicy jalapeno, the fresh cilantro, the crunchy carrots and snow peas… they all come together to form this fabulous wrap that feels indulgent but is so dang healthy.
Let’s talk about the sauce now though. The sauce also hits that light, refreshing, and full-of-flavor mark we’ve been hitting so far here with the Mango Salsa Spring Rolls. It’s very similar to the Sriracha Fish Sauce I make with Fresh Spring Rolls, with a few exceptions. I use chili garlic sauce instead of Sriracha, and add in fresh ginger and scallions.
Enough talking about these fresh, flavorful, healthy Mango Salsa Spring Rolls – let’s go make them.
Oh – also check out the note in the recipe for a tip on softening the rice paper!Print
Mango Salsa Spring Rolls – all the favorites from mango salsa rolled up in a spring roll; bursting with sweet and spicy, mega fresh flavor, these are prefect to serve as an appetizer!
- 4 teaspoons fish sauce
- 1/4 cup water
- 2 Tablespoons lime juice
- 1 teaspoon ginger, grated
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon chili garlic sauce
- 2 Tablespoons scallions, cut into thin rounds
- 1 teaspoon sesame oil
- 2 large green mangos, cut into thin strips
- 2 medium carrots, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 jalapenos, cut into thin strips
- 6-8 ounces snow peas, cut into thin strips
- 1/2 large red onion, cut into thin strips
- 1 bunch cilantro, coarsely chopped
- 12-14 spring roll wrappers (or rice paper wrappers)
- To make the sauce, whisk together fish sauce, water, lime juice, ginger, garlic, sugar, chili garlic sauce, scallions, and sesame oil. Set aside.
- Prepare all spring roll ingredients: cut mangos, carrots, red bell peppers, jalapenos, snow peas, and red onion into similar sized widths (~1/2 inch) and approximately 3-4 inches long, depending on the produce.
- Soften spring roll wrappers one at a time and assemble as you go*. Assemble spring rolls by placing the following approximations in the middle of the wrapper: 3 mango slices, 3 red pepper slices, 3 carrot slices, 3 jalapeno slices, 6-8 snow pea slices, 3 red onion slices, and 1 Tablespoon cilantro. Fold in the sides of the wrapper (by the cut end of the vegetables) and roll the wrapper from one open end, tucking underneath the vegetables, and continuing to roll until the spring roll is formed (very similar to rolling a burrito).
- Continue softening wrappers and filling until all ingredients have been used. Number of rolls may vary depending on how full you want to fill the rolls.
To soften spring roll wrapper, fill a pie pan with warm (not hot) water until the bottom is covered. Place one wrapper in at a time, moving around slightly as the paper softens. You will want to remove the wrapper just before it becomes completely flimsy (~10-15 seconds). This will ensure it won’t be “over softened” and will remain easy to work with.
Lay a damp paper towel over the completed spring rolls so they don’t dry out.
Keywords: summer, healthy, easy, party, finger food