Combine the soy sauce, lime juice, brown sugar, ginger and sriracha in a small bowl. Whisk until the sugar is completely dissolved, about 1 minute.
Slice the red pepper and cucumber into 24 (2 inch long) strips. Slice the avocado lengthwise into 24 strips. Slice the mango in 48 (2 inch long) strips.
Toss the romaine with the cilantro, mint and basil in a large bowl.
Place one rice paper wrapper in tepid water until softened, 1 to 1 1/2 minutes. Remove it from the water and pat both sides dry with a paper or clean kitchen towel.
Lay the wrapper flat on a work surface or clean kitchen towel.
Arrange in a line, 4 strips each of red pepper, cucumber and avocado as well as 8 strips of mango across the center of the wrapper. Leaving bare about 1 inch on either side.
Spoon about 1/3 cup of the romaine mixture on top of the vegetables.
Fold the bottom third of the wrapper over the ingredients. While holding the very top of the wrapper steady use the fingertips of your other hand to pull the rolled part back firmly toward you to tighten the roll.
Fold in the sides and roll the wrapper forward to create a tight, sealed roll.
Set the roll on a platter and cover with a damp kitchen towel.
Repeat with the remaining wrappers and ingredients.
To serve, slice each roll diagonally in half and place two halves on six plates. Divide the dipping sauce among six small serving bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (114g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 46 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 175.5mg||6 %|
|Potassium 312.4mg||8 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 16.5g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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