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Pan-fried Mango Mint Spring Rolls

Ingredients
  

For the Rolls:

  • 6 brown rice paper rolls white would probably work as well
  • 3 cups cooked quinoa 1.5 cups dry
  • 1 avocado
  • 3/4 cup mango 1-2 mangos
  • 1 tbsp mint
  • 1/2 tsp salt
  • 2 tsp lime juice
  • 1 tsp fresh ginger grated
  • Dash of cayenne optional
  • coconut oil
  • Iceberg lettuce

For the Sauce:

  • 1/4 cup sunflower seed butter
  • 2 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • Dash of ginger powder
  • cayenne if you want it spicy

Instructions
 

  • Cook & cool quinoa (1.5 cups dry with 3 cups water, covered and boiled on medium low for 15-20 minutes).
  • In a large bowl, scoop out and mash the avocado.
  • Finely chop the mint, and cut the mango into small pieces and add to the bowl.
  • Add mint, salt, lime juice, ginger and cayenne to the bowl and mix all ingredients together
  • Add the cooled quinoa to the bowl and mix until thoroughly blended.
  • Set up two plates side by side, one will need to be able to hold a little water. Put water in one and a wet paper towel on the other.
  • Dip a rice paper wrapper into the plate with the water for about 30 seconds. It should still be somewhat firm
  • Lay the wrapper onto the plate with the paper towel, add about 4 tbsp of the mix to the center of the wrapper.
  • Fold each side in, and then fold the bottom up, like an envelope or burrito and then continue rolling up, making sure all sides are tucked in.
  • Set aside all rolls and heat a pan on medium heat with about 1/4 inch of coconut oil in the bottom.
  • Make sure the pan is really hot, and add the rolls to the pan. You should only need about 1-2 minutes per side until they start to brown and harden a bit.
  • For the sauce, add all ingredients to a jar and shake well.
  • Serve over a bed of shredded lettuce with sauce drizzled on top and/ or served on the side