lunch wrap up

One of my last meal wishes would be to eat egg rolls. For Sunday lunch I created some from a recipe that is tasty, quick to prepare, healthy and vegan. Can someone hand me a toothpick? I'm still trying to get sprouts out of my teeth. Recipe below.

Here is the filling. So much veggie love.


The rolls before they up and disappeared.


Mango-Avocado Rolls

serves 4
prep time: less than 30 min.

2/3 c diced avocado
2 Tbs lime juice
2 tsp grated lime zest
2/3 c finely, chopped red bell pepper
1/2 c light cream cheese, softened (vegan if you prefer)
1/3 c thinly sliced green onions, white and green parts
1/3 c cilantro
1 tsp chile sauce
8 81/2" Vietnamese rice paper wrappers (can substitute spring roll wrappers, just omit step 2 below)
2 c alfalfa sprouts
1 1/2 c thinly sliced fresh mango

1. Combine avocado, lime juice, and lime zest in small bowl. Stir in bell pepper, cream cheese, green onions, cilantro, and chile sauce; set aside.

2. Fill large bowl with warm water. Submerge 1 rice paper wrapper 10 seconds in water, or just until it becomes soft. Remove wrapper to flat work surface, and let rest 30 seconds; it will become more pliable.

3. Spoon scant 1/4 cup avocado mixture onto rice paper wrapper, leaving 1" boarder on either side. Top with 1/4 cup alfalfa sprouts and 2-3 slices of mango. Fold bottom of rice paper wrapper up over filling, pressing filling as you go. Fold both sides of rice paper inward. Gently press to seal. Roll up wrapper to top edge. Brush water on top edge, if necessary, to seal. Repeat with remaining wrappers, avocado, sprouts and mango.

For anyone whose counting:
Per serving (2 rolls) 227 cal; 6g protein; 7g total fat; 37g carb; 0mg chol; 139mg sod; 4g fiber; 11g sugars