Vegan Spring Rolls With Mango Ginger Dipping Sauce

OK, so I know most kids wont be chomping at the bit to taste this recipe but it’s my favorite, so I had to share! I love to eat. All day long. I'm a grazer! That’s why I love spring rolls! They’re light, healthy and surprisingly satisfying. . I’ve been making them for myself for years. The first time I made them my husband called them “condom sandwiches” because ummmm…..well….you get it. The name has stuck with me too now! They’re the first thing I look for on a menu when I go to a Thai restaurant.  (Let’s just hope I don’t order them by the wrong name when I’m there right?) The great thing about these is that you can basically put anything in them you like. I stick with basics, but sometimes will add tofu or red peppers, basil or cilantro; depending on what I feel like.

Although I don’t have the ingredients for the sauce pictured (I had some leftover from a previous batch) here is the recipe. It’s fantastic!

 DIPPING SAUCE:
4 Tbsp mango fruit spread
2 Tbsp low-sodium soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp fresh lime juice
1/2 tsp finely grated ginger
1/4 tsp hot sauce
Finely grated peel from 1 small lime

ROLLS:
8 large rice paper wrappers
1 avocado diced
1/2 c shredded carrots

1 large zucchini cut into matchsticks
1 cup rice noodles
1 cup arugula

2 tablespoons crushed peanuts . 

After dipping your rice wrapper (found at your local Asian market. I get mine at Fred Meyer. And yes –they’re bazaar looking, almost like a paper plate.)  They are very fragile and sticky-when-wet so be prepared to screw a few up at first J Swish it around (one sheet at a time) for ~15-20 sec in warm water.  Next, lay it out on a cutting board and it becomes a canvas for you to fill! Center all of your ingredients on the rice paper, (I just toss mine in there. Hey it all tastes the same right?) fold over each side and then roll the top over and then roll it around.

Slice it in 1/2 at an angle, drizzle sauce, sprinkle with peanuts and enjoy!

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