Loaded Veggie Mango & Mint Spring Rolls

Mint fantastic! I love these fruity vegan spring rolls as a delicious quick bite or as a very tantalizing appetizer.

I’m recording a podcast today! When its published, I’m forward to sharing it with all you lovely people!

Print Recipe
Loaded Veggie Mango & Mint Spring Rolls
These easy to make rolls are loaded with mint and mango, for a delicious appetizer or snack.
Course Appetizer
Cuisine Thai
Servings
people
Ingredients
Course Appetizer
Cuisine Thai
Servings
people
Ingredients
Instructions
  1. Prepare all of the fillings and make an easily accessible platter. Create a clean working station with a bowl of very warm water in front of you or on the stove.
  2. Soak rice paper one at a time in the warm water bowl and place on cutting board/work space. Smooth out with hand and place lettuce, rib side down, on to the rice paper. Fill the lettuce with a pinch of all of the vegetables and (If using) add tofu strips (lengthwise). If using noodles, add small pinch of rice noodles.
  3. Roll the lettuce into a tube and scoot to the top of the rice paper. Roll the rice paper around the lettuce tube, folding the sides toward the center, rolling gently forward, but tightly, until completely rolled. Continue until all of the ingredients have been used.
  4. Place rolls seam side down on a plate or platter. Serve room temperature or slightly cooled. Can be wrapped in plastic wrap and refrigerated for up to 2 days.
Share this Recipe
Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *