Ingredients

The following ingredients have 13 Servings
  • 4 teaspoons fish sauce
  • 1/4 cup water
  • 2 Tablespoons lime juice
  • 1 teaspoon ginger (grated)
  • 2 garlic cloves (minced)
  • 1 teaspoon sugar
  • 1 teaspoon chili garlic sauce
  • 2 Tablespoons scallions (cut into thin rounds)
  • 1 teaspoon sesame oil
  • 2 large green mangos (cut into thin strips)
  • 2 medium carrots (cut into thin strips)
  • 1 red bell pepper (cut into thin strips)
  • 2 jalapenos (cut into thin strips)
  • 6-8 ounces snow peas (cut into thin strips)
  • 1/2 large red onion (cut into thin strips)
  • 1 bunch cilantro (coarsely chopped)
  • 12-14 spring roll wrappers (or rice paper wrappers)

Instruction

  • To make the sauce, whisk together fish sauce, water, lime juice, ginger, garlic, sugar, chili garlic sauce, scallions, and sesame oil. Set aside.
  • Prepare all spring roll ingredients: cut mangos, carrots, red bell peppers, jalapenos, snow peas, and red onion into similar sized widths (~1/2 inch) and approximately 3-4 inches long, depending on the produce.
  • Soften spring roll wrappers one at a time and assemble as you go*. Assemble spring rolls by placing the following approximations in the middle of the wrapper: 3 mango slices, 3 red pepper slices, 3 carrot slices, 3 jalapeno slices, 6-8 snow pea slices, 3 red onion slices, and 1 Tablespoon cilantro. Fold in the sides of the wrapper (by the cut end of the vegetables) and roll the wrapper from one open end, tucking underneath the vegetables, and continuing to roll until the spring roll is formed (very similar to rolling a burrito).
  • Continue softening wrappers and filling until all ingredients have been used. Number of rolls may vary depending on how full you want to fill the rolls.