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Mango Avocado Spring Rolls

Total Time

Prep: 40 min.

Makes

8 spring rolls

As a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. —Gena Stout, Ravenden, Arkansas
Mango Avocado Spring Rolls Recipe photo by Taste of Home

Ingredients

  • 4 ounces reduced-fat cream cheese
  • 2 tablespoons lime juice
  • 1 teaspoon Sriracha chili sauce or 1/2 teaspoon hot pepper sauce
  • 1 medium sweet red pepper, finely chopped
  • 2/3 cup cubed avocado
  • 3 green onions, thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 8 round rice paper wrappers (8 inches)
  • 1 medium mango, peeled and thinly sliced
  • 2 cups alfalfa sprouts

Directions

  1. Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro.
  2. Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
  3. Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

Nutrition Facts

1 spring roll: 117 calories, 5g fat (2g saturated fat), 10mg cholesterol, 86mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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