Mango Spring Rolls
- 2 cups hot water
- 8 (9-inch diameter) rice paper wrappers (available in Asian grocery stores or online)
- 2 cups baby spinach leaves
- 1 cup holy basil or sweet basil
- 1 cup mango, julienned
- 1 cup red pepper, juilenned
- 1 cup carrot, shredded
- 1/2 cup mint
- 1/2 cup cilantro
- 2 tablespoons kaffir lime leaf (optional; this Indonesian staple is available fresh or frozen at Asian markets)
Pour hot water into a shallow bowl or pie plate. Using tongs, dip 1 rice paper sheet in water for 7 seconds. Remove from water and place on a clean, moist towel. Let stand for 2 minutes (if the rice paper isn't pliable, moisten it with more water).
Place 1/8 of baby spinach and basil leaves across the center of the rice paper. Top with 1/8 each of the carrot, mango and red pepper. Top with a few cilantro, mint and kaffir lime leaves (if using).
Fold the sides of the rice paper over the ends of the filling. Starting at 1 long side, roll tightly into a cylinder. Place the spring roll on a platter and cover with plastic wrap. Repeat with the remaining rice paper sheets, vegetables, mango and herbs.
Cut each spring roll diagonally in half and arrange pieces on a serving platter.