# What You Need:
→ Spring Rolls
01 - 8 rice paper wrappers, 8.5 inch diameter
02 - 1 ripe mango, peeled, pitted, and sliced into thin strips
03 - 1 ripe avocado, peeled, pitted, and sliced
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 1 cup red bell pepper, thinly sliced
07 - 1 cup purple cabbage, shredded
08 - 0.5 cup fresh mint leaves
09 - 0.5 cup fresh cilantro leaves
10 - 0.5 cup fresh basil leaves
→ Sweet Chili Sauce
11 - 0.33 cup sweet chili sauce, store-bought or homemade
12 - 1 tablespoon lime juice
13 - 1 teaspoon soy sauce or tamari
14 - 1 teaspoon toasted sesame seeds, optional
# Step-by-Step:
01 - Peel, pit, and slice mango into thin strips. Peel, pit, and slice avocado. Julienne carrot and cucumber. Thinly slice red bell pepper. Shred purple cabbage. Arrange all prepared ingredients on a serving platter for easy assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable, being careful not to over-soak. Remove and lay on a clean, damp kitchen towel or cutting board.
03 - Arrange a small amount of mango, avocado, carrot, cucumber, bell pepper, cabbage, and a few leaves of mint, cilantro, and basil in the lower third of the softened wrapper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to form a compact spring roll.
04 - Repeat the hydration and filling process with remaining rice paper wrappers and ingredients until all are used.
05 - In a small bowl, whisk together sweet chili sauce, lime juice, and soy sauce or tamari until well combined. Sprinkle with toasted sesame seeds if desired.
06 - Arrange spring rolls on a serving platter and serve immediately with the sweet chili dipping sauce on the side.
