Ingredients
3cupslightly packed arugula,roughly chopped
2ripe mangos,sliced into long, thin strips
1large red bell pepper,seeded, membranes removed and sliced into long, thin strips
2jalapeños,seeded, membranes removed and sliced into long, thin strips
4green onions and white parts,chopped (about ⅓ cup)
6round rice papers,also known as spring roll wrappers or spring roll skins
2ripe avocados,diced
⅓cuplime juice,about 2 large limes, juiced
⅓cupwater
½cuplightly packed fresh cilantro
½tspsalt
Preparation
Fill a shallow pan larger than spring roll wrappers with warm water. Fold a lint-free tea towel in half and place it next to the dish. Place your spring roll fillings within reach.
Place one rice paper in the water and let it rest for about 20 seconds. Wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
Leaving about 1 inch of open rice paper around the edge, cover the lower third of the paper with about ½ cup chopped arugula. Top with 4 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.
Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Repeat with remaining ingredients.
Combine the avocado, lime juice, water, cilantro and salt in a small food processor or blender. Purée until smooth and transfer to a small serving bowl. If not serving the rolls immediately, press plastic wrap against the surface of the dip to prevent oxidation.
Slice the rolls in half on the diagonal with a sharp chef’s knife or serve whole, with avocado dipping sauce on the side.
