Spring Rolls With Mango Ginger Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh spring rolls filled with shrimp, rice noodles, avocado, and vegetables, served with a spiced mango ginger sauce. A light and refreshing appetizer with bright, layered flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 teaspoon extra virgin olive oil
- 15-20 baby shrimp (cleaned and deveined)
- 1 teaspoon cilantro (roughly chopped)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 lime (juiced)
- 1 package Spring Roll Wrappers
- 1 package Vermicelli Rice Noodles
- 1 avocado (thinly sliced)
- 1 cucumber (thinly sliced)
- 1 carrot (peeled and thinly sliced)
- 1 orange (sliced into small wedges where the pith is removed)
- 1 purple cabbage (sliced thinly)
- 1 bunch of mint leaves
- 1 mango (julienned)
- 1 scallion (diced)
- 1 teaspoon ginger (skin peeled and thinly sliced)
- 2 teaspoons lime
- 1 teaspoon chili paste
- 1 teaspoon salt (add more as necessary)
- 1 mango
- 1/2 teaspoon honey
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1089mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 858mg
- Calcium
- 102mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1089MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.