Veggie Spring Rolls with Thai Mango Dipping Sauce

Name: Veggie Spring Rolls with Thai Mango Dipping Sauce
Ingredients: 1 ripe mango, diced; 1 inch knob of fresh ginger, grated; 2 tablespoons sweet Thai chili sauce; 2 tablespoons rice vinegar; Juice from 1 lime; 1/2 cup fresh Thai basil and/or cilantro, chopped; 1 large avocado, peeled, pitted and thinly sliced; 2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers thinly sliced, diced or cut into matchsticks; Salt and pepper to taste; Cilantro and mint (a big handful); 8 rice paper wrappers; Chopped peanuts, for topping (optional); Reynolds Wrap® Aluminum Foil

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Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

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Ingredients

1 ripe mango, diced
1 inch knob of fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
Juice from 1 lime
1/2 cup fresh Thai basil and/or cilantro, chopped
1 large avocado, peeled, pitted and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
Cilantro and mint (a big handful)
8 rice paper wrappers
Chopped peanuts, for topping (optional)
Reynolds Wrap® Aluminum Foil