Spring Rolls with Spicy Mango Dip

Alejandra Cota
Rice paper roll filled with alfalfa sprouts, purple cabbage, fresh cilantro leaves, carrot, yellow bell pepper, and a sweet touch of pineapple will be delicious if dipped in the spicy mango dip with árbol chili.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 cup water
  • 1 tablespoon rice vinegar
  • 5 rice leaf
  • 1/2 cups alfalfa sprouts
  • 1/2 cups red cabbage, cut into strips
  • 1/2 cups fresh cilantro, fresh leaves
  • 2 carrots, cut into sticks
  • 1 yellow bell pepper, cut into strips
  • 1/2 pineapples, cut into sticks
  • 1 mango, for the dip
  • 1 árbol chile
  • 1 tablespoon white vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon garlic powder
Preparation
10 mins
20 mins
Low
  • Add the water with the rice vinegar to a bowl, submerging the rice papers one by one until they are soft. Set aside.
  • Lay the rice sheets on a non-stick surface, add the alfalfa sprouts, cabbage, cilantro leaves, carrot, yellow bell pepper, and pineapple, roll up tightly covering the vegetables, and cut in half.
  • Add mango, árbol chili, white vinegar, salt, pepper, and garlic powder to the blender. Blend well, serve in a bowl, and accompany the rolls.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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