White Bean Mango Spring Rolls
This simple gluten-free vegan recipe also makes a great salad or sandwich wrap!
Servings 3 -4
Ingredients
- 12 brown rice spring roll wrappers
- 1 mango peeled, pitted and diced
- 1 cup white beans cooked (or black beans)
- 1/2 large red onion diced
- 1/2 large cucumber peeled, seeded, and diced
- 2 cups baby spinach chopped (or other dark leafy green)
- 1 avocado peeled, pitted, and diced
- juice from 1 lime
- 1 tsp. maple syrup
Instructions
- Combine mango, beans, onion, cucumber, spinach, and avocado in a mixing bowl.
- Add maple syrup to lime juice and stir to mix.
- Pour lime dressing over ingredients in mixing bowl and stir to mix.
- Fill a large bowl with warm water and set it next to a large plate.
- Submerge one spring roll wrapper in the warm water for about 20 seconds and then place the wrapper on the large plate.
- Place about 3 Tbsp. of filling in the center of the wrapper.
- Carefully fold sides of wrapper over filling and then fold over the front and roll forward to wrap and seal the roll.
- Repeat with remaining spring roll wrappers.
Notes
The recipe makes about one dozen spring rolls.
Spring rolls are best when served immediately.