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Mango Spring Rolls with Pickled Shallot + Spicy Almond Butter Sauce

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Easy mango and veggie Spring rolls served with a delicious almond butter dipping sauce. So fresh and full of flavours! Naturally vegan and gluten-free.

Ingredients

Pickled shallot:
1 medium shallot, thinly sliced
1/2 cup water
1/4 cup rice vinegar

Spicy almond butter sauce:
1/4 cup almond butter
1 tbsp grated ginger
1 garlic clove
2 tbsp lime juice
1 tbsp pure maple syrup
1 tbsp tamari
Dried chili pepper or chili flakes, to taste
Water to thin, as needed

Spring rolls:
8-10 rice papers
Fresh herbs (cilantro, mint and basil)
1 1/2 cup cooked rice vermicelli
1 avocado, pitted and sliced thinly
1 large mango, peeled and sliced into thin strips
1 red bell pepper, sliced into thin strips
Sunflower or pea shoots (optional)
1/4 cup cashews, lightly toasted and chopped (optional – sesame seeds would be nice too)

Instructions

View the full recipe at The Green Life →