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.
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.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 723mg 30%
Carbs 52g 17%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.