I recently realized that I haven’t posted a fresh roll recipe in yearsss so here we are!

They’re so pretty, plus pretty customizable.

This sweet and savory combo in particular is both refreshing and satisfying.

I may or may not have consumed them for breakfast… shhh.

Not that it matters!

Eat what you want when you want friends.

All you have to do is soften up your “spring roll skins” (bleh) then fill them with mixed baby greens, fragrant Thai basil, herbaceous cilantro, fresh mint (if you wish), grated sweet carrots, colorful sliced bell pepper, English cucumber, juicy mango (get your hands on a Champange aka Honey aka Ataulfo mango if you can!), creamy cado, edamame (for some protein) plus a pinch of pink sea salt!

Get rolling, burrito style, then dunk those bad boys in peanut sauce, almond miso sauce, or sweet chili sauce.

Yums.

P.S. I included ingredient amounts as a suggestion but feel free to fill your rolls your way! Just make sure you don’t try to stuff toooo much goods in there because you might have some difficulty rolling them up. Oops.

P.P.S. I tried to whip up a homemade sweet chili sauce to share with you guys but it was an EPIC fail. We’re talking way too spicy and extremely gelatinous. It looked like a super spicy jelly fish hahaha. Anywho. I managed to rally the troops and salvaged my mess of a “sauce” by blending it up with my savior, drippy natural peanut butter, and warm water. It turned out delicious. Whew. Should have just bought that big ole 99 cent bottle of sweet chili sauce from Grocery Outlet lol. Next time.

P.P.P.S. If your eyes happened to be bigger than your stomach (like mine) wrap leftover rolls in a damp paper towel then seal them up in a reusable container or plastic bag. Sorry for mentioning the word plastic, but use what you got!

Mango Edamame Fresh Rolls

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• 5 fresh roll wrappers (I use Bahn Trang Spring Roll Skins)
• 1 cup warm water
• 1 handful mixed baby greens
• 1 handful Thai basil, cilantro and/or fresh mint leaves (optional)
• 1/3 cup grated carrot
• 1/2 medium-large red, orange or yellow bell pepper, sliced
• 15 slices English cucumber (3 to 4-inch long strips, skin and seeds intact)
• 1 medium-small Tommy Atkins/Kent/Haden mango, thinly sliced (or 1 large Champagne/Honey/Ataulfo mango)
• 1/2 medium-large avocado, thinly sliced
• 1/2 cup cooked edamame (I boiled 2 big handfuls of frozen edamame in their shells, then popped them out of the shells after rinsing in cool water)
• Pink sea salt, to taste
• Peanut sauce, almond miso sauce or sweet chili sauce, for serving

Method

 

1. Prep all of your ingredients.
2. Pour the warm water in a large shallow dish, then soak one of the wrappers for 15 seconds or until completely softened.
3. Gently place the softened wrapper on a clean, dry surface.
4. In the middle of the wrapper, layer 1/5 of the greens, herbs (if using), grated carrot, bell pepper, cucumber, mango, avocado and edamame. Season with salt.
5. Fold the fresh roll up like a burrito—take the edge of the wrapper that's closest to you and fold it over the filling, tucking it around the filling. Pull in both sides of the wrapper towards the center, closing up the ends. Finally roll the fresh roll away from you, sealing up the contents.
6. Repeat with the remaining ingredients.
7. Serve with peanut sauce, almond miso sauce or sweet chili sauce, for dipping.