Thai Mango Avocado Spring Rolls with Spicy Peanut Dipping Sauce

These fresh and vibrant Thai Mango Avocado Spring Rolls are a delightful appetizer that perfectly balances the sweetness of ripe mango, the creaminess of avocado, and the crunch of fresh vegetables. Wrapped in delicate rice paper, they are served with a spicy peanut dipping sauce that adds a zesty kick. This recipe is not only visually appealing but also respects dietary preferences, making it vegan, gluten-free, and packed with nutritious ingredients.

Ingredients:

• 8 rice paper wrappers
• 1 ripe mango, julienned
• 1 ripe avocado, sliced
• 1 cup grated carrots
• 1 cucumber, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/4 cup peanuts, finely chopped (for garnish)
• 1/4 cup peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey or agave syrup

Instructions:

1. Prepare a large bowl of warm water for the rice paper wrappers. Dip each wrapper in the water for about 10-15 seconds until it becomes pliable, then lay it flat on a clean surface.
2. In the center of each rice paper wrapper, layer a few pieces of mango, avocado, grated carrots, cucumber strips, and a few mint and cilantro leaves.
3. Fold the sides of the rice paper over the filling and then roll from the bottom to the top to create a tight spring roll. Repeat with the remaining wrappers and filling ingredients.
4. For the spicy peanut dipping sauce, whisk together the peanut butter, soy sauce, lime juice, sriracha, and honey/agave syrup in a small bowl until smooth.
5. Serve the spring rolls on a platter, garnished with chopped peanuts and accompanied by the spicy peanut dipping sauce.