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.
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Mango Salsa Spring Rolls https://www.forkinthekitchen.com/mango-salsa-spring-rolls/ April 7, 2017