Tropical Mango Spring Rolls with Avocado-Cilantro Dipping Sauce from Cookie + Kate
Showing 3 out of 6 Steps
Leaving about an inch of open rice paper around the edge, cover the lower third of the paper with about ½ cup chopped arugula. Top with four slices of mango down the length of the greens, followed by several slices of bell pepper and jalapeño, and finally, a sprinkle of green onions.
Place one rice paper in the water and let it rest for about twenty seconds. You'll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
Fill a shallow pan larger than your spring roll wrappers (a pie plate works great) with warm water. Fold a lint-free tea towel in half and place it next to the dish. Place your prepared spring roll fillings within reach.