About the Recipe
Try these amazing Micro Spring Rolls! They go great with the Mango Sauce!
Mango Thai Dipping Sauce:
1 ripe mango, diced
1 (about 1 inch) piece fresh ginger, grated
2 tbsp sweet Thai chili sauce
2 tbsp rice vinegar
1 lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
Micro Spring Rolls:
1 avocado (peeled, pitted, and thinly sliced)
2 cups fresh vegetables such as: cucumbers, carrots, lettuce, and bell peppers, sliced thinly, or diced
Salt and pepper to taste
½ cup radish microgreens
½ cup fresh mint leaves
8 rice paper wrappers
1 tsp chopped peanuts, for topping
In a blender or food processor, combine all the sauce ingredients except the fresh herbs. Process until smooth and creamy, add the fresh herbs and radish microgreens and pulse until chopped. Pour in a bowl, cover and place in the fridge until serving.
Squeeze a bit of lime juice over the sliced avocado (this helps them not turn color as fast). Prep all of your vegetables and herbs, so that they are all ready to go.
Fill a plate 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 radish microgreens and mint, with a handful of veggies. You can also add your meat/tofu of choice if you choose. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without tearing.
Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with saran wrap at all times.
Serve the spring rolls with the mango dipping sauce and chopped peanuts (if preferred). Sprinkle microgreen seasoning over the top for a bit more flavor, color, and variety.