Hey, Hi! You ready for some avocado veggie spring rolls?
Because I’m super excited to tell you about them…all though I had a crazy hard time with the name! I mean should I go with spring rolls or summer rolls? While it’s still spring now, that doesn’t mean that come mid June we can’t still make these, you know? To be honest, I REALLY wanted to title these “summer rolls”, but seeing as we still have pretty much a whole month left of spring, I stuck with spring. Don’t worry, there’ll be plenty recipes to come with “summer” in the title… Sorry sometimes I can get a little ahead of myself. Ooops. Anyway. Can we talk about my serious love for these pretty rolls? Cause I mean they’re my favorite. Light and crunchy, sweet and spicy and basically filled with all good things… good things I am currently obsessed with. AND they’re pretty healthy too! YEAH! 🙂
Alright, so first things, first. Let’s talk about the rolls themselves. They are packed to the brim with veggies…PACKED. I’m talking carrots, bell peppers, cucumbers, cabbage, lettuce, etc. So many veggies, but yet so, so, good! There’s also some rather large handfuls of fresh cilantro and mint, plus sliced avocado and peanuts. I know, I know, that’s a lot. Like how did I get all of that to fit? I dunno, but I did, and I’m so glad! What I love most about spring rolls, is that the recipe is so loose. You can really use any combo of veggies that you love. What I used in this recipe are my personal favorites, but if you love shredded beets or zucchini, or whatever, you can use those too! It’s really just a matter of trying to roll a ton of fresh veggies, and maybe even some fruit, into a spring roll wrapper… Which by the way, is really not as hard as you’d think. I will say that your first roll will probably not be your prettiest, but by the time you get around to wrapping up your third roll, you’ll have the hang of the whole tucking and rolling process. Promise it’s not scary… YOU CAN DO IT. Then just place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out. All that said, if you’re feeling super lazy (no judgement here…been there…wait I AM there…) you can just make spring roll salads/bowls and call it a day. Just add all your veggies to a bowl, maybe add some rice noodles, cause that would be delish, and then add a very generous amount of that mango dipping sauce.
Oh and um, that mango sauce? I will not lie, it is the sole reason I wanted to make spring rolls. I mean, sweet Thai chili sauce? mango? basil? lime? Again, all my favorites!! Seriously though, this sauce is EVERYTHING. I have been making it to eat with salads, Thai noodles, as a dipping sauce for coconut shrimp, like everything. It’s that good. You will LOVE it, or I hope you will, cause it’s one of my favorites and I am kind of excited about it. These rolls are perfect for snacks, lunch, light dinners and obviously as appetizers. Meaning all those upcoming summer parties. YUP, these NEED to be on the menu, duh. If you’d like to make these a little heartier, try adding grilled chicken or shrimp. If you need some more carbs? Thai rice noodles in for the win! And then, that’s that! I’m thinking it’s spring roll go-time. 🙂
Yup. GO TIME. ?
