Veggie Spring Rolls with Thai Mango Dipping Sauce.

Instructions

1. In a blender, combine all the ingredients except the basil and cilantro. Blend until smooth, add the basil + cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until ready to serve.
2. Squeeze a little lime juice over the sliced avocado.
3. Create an assembly line of vegetables, so that they are all ready to go. I love using carrots, bell peppers, butter lettuce and fresh microgreens.
4. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering with 1-2 slices of avocado, and small handfuls of fresh cilantro + mint, and a handful of veggies. Sprinkle the veggies with salt + pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
5. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
6. Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).