Mango Spring Rolls with Almond Butter Dipping Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring rolls filled with rice noodles, mango, and bell peppers, served with an almond butter dipping sauce. These light, tropical rolls are refreshing and crunchy with a rich, nutty sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ounces vermicelli rice noodles
- 2 teaspoons lime juice
- 8 rice paper wrappers (plus extras)
- 2 champagne mangoes (ripe, or use 1 mango of a larger variety, peeled and sliced into 2-inch strips)
- 1 medium red bell pepper (sliced into 2-inch strips)
- 1 green onion (cut into 2-inch pieces)
- 1/2 cup fresh cilantro (can also use basil and/or mint leaves (or any combination of the three))
- 3 tablespoons creamy almond butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 to 2 tablespoons hot water
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 135mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 25mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.