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Mango Edamame Fresh Rolls | Living Healthy in Seattle

Mango Edamame Fresh Rolls

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Prep Time 25 minutes
Total Time 25 minutes
Servings 2

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

Instructions
 

  • Prep all of your ingredients.
  • Pour the warm water in a large shallow dish, then soak one of the wrappers for 15 seconds or until completely softened.
  • Gently place the softened wrapper on a clean, dry surface.
  • 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.
  • 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.
  • Repeat with the remaining ingredients.
  • Serve with peanut sauce, almond miso sauce or sweet chili sauce, for dipping.