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Side Dishes

Mango-Cucumber Spring Rolls

These vibrant, veggie- and fruit-packed spring rolls are easy to make and deliciously light and refreshing. Dipped in a miso sauce, these rolls are perfect alongside our quick Chicken Ramen or served as a fresh appetizer.


4 servings

Total Time

30 minutes

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Soften one wrapper at a time in a shallow dish of hot water until pliable, about 30 seconds; pat dry with a towel. Lay wrapper on a cutting board, then arrange one-eighth each arugula, mango, cucumbers, and cilantro in center; roll like a burrito to enclose.

Place roll, seam side down, on a baking sheet lined with a damp towel; cover with another damp towel. Repeat procedures with remaining wrappers and fillings.

Whisk together vinegar, miso, sesame oil, soy sauce, and ginger; serve with spring rolls.

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