It can't really get better than fresh spring rolls! These can be a little tricky to make, only due to the rice paper. It may take a few tries to get one right, but don't give up - its totally worth it!
Makes 5 large rolls
10 rice papers
1 red bell pepper, sliced thinly
2 carrots, shaved
1 cup mango, sliced thinly
5 green onions, sliced thinly
1 cup sprouts
4 cups spinach, finely chopped
1 cup cilantro, finely chopped
2 cups red cabbage, finely chopped
The Rice Papers
You can find rice papers at most grocery stores in the Asian food aisle, at Asian specialty stores, and at World Market (where I found these).
The packages come with directions, but you basically heat up a large pot of water where you dip each wrapper in individually. As soon as the wrappers hit the water they become incredibly sticky and will stick to itself and other wrappers. The key is to dunk it in gently, remove it, and lay it out on a towel or cloth napkin (it will stick more severely to anything else).
You can use one rice paper per roll for smaller rolls, or you can use two by overlapping them in the middle by about an inch.
Once your papers are laid out, add the filling to the middle (over the overlap if you’re using two wrappers). Feel free to really jam it in there. Then roll the wrapper over all the filling and pull it back towards you. Fold in the ends and finish rolling. (The packaging on the wrappers has a diagram as to how to do this.)
It might take a few tries, so don’t get frustrated if it doesn’t work at first.
Use a kitchen scissors to cut the spring rolls in half - a knife will just stick to the paper.
Serve with chili or peanut dressing!