These mango spring rolls are a cool and creamy combination of chilled mango and avocado paired with fragrant basil, watercress and a nutty almond sauce. This appetizer is a fresh and healthy Summer treat.
Just slice the mango and avocado into thin strips, add three basil leaves per roll with a bunch of watercress and roll it up. The sticky spring roll rice wrappers will seal themselves. I cut both ends with a sharp knife to make it look nice and presentable. Handling the wet rice-paper wrappers does take some practice and I flubbed the first few attempts. Don’t get discouraged, it gets easier! Luckily, the package I bought came with about thirty wrappers so I had plenty to experiment with.
The almond sauce was way better than the salty peanut sauce that you usually get in Chinese restaurants and it was easy to make. It would be great tossed with cold noodles, too.
To make the sauce, simply whisk together 2 tablespoons of almond butter, 1 tablespoon of rice vinegar, 1 teaspoon of maple syrup, 1 teaspoon of low sodium soy sauce, and a splash of mushroom flavored soy sauce.