Avocado Mango Rice Paper Rolls
- 4 Ounces reduced-fat cream cheese
- 2 teaspoons Lime juice
- ½ teaspoons Hot pepper sauce
- 1 Medium sweet red pepper
- ⅓ cups Cubed avocado
- 3 Green onions, thinly sliced
- ⅓ cups Chopped fresh cilantro
- 8 Round rice paper wrappers
- 1 Medium mango, peeled and thinly sliced
- 2 cups Alfalfa sprouts
- Preparing the Filling:
Start by blending the cream cheese, lime juice, and chili sauce together in a bowl. Once mixed, gently fold in the chopped sweet red pepper, cubed avocado, thinly sliced green onions, and fresh cilantro until everything is evenly distributed.
- Softening the Rice Paper:
Next, fill a large, shallow dish with water. Take a rice paper wrapper and dip it into the water, letting it soaks just until it becomes pliable, which should take about 45 seconds. Be careful not to let it soften completely. After soaking, let the excess water drip off the wrapper.
- Assembling the Rolls:
Lay the softened rice paper wrapper on a flat surface. Spread a portion of the cream cheese mixture along with slices of mango and a handful of alfalfa sprouts across the bottom third of the wrapper. Then, fold in both ends of the wrapper towards the center. Start rolling the wrapper from the bottom, over the filling, tightly until it's fully wrapped. Place the completed roll seam side down on a serving plate. Repeat the process with the remaining ingredients and serve the rolls immediately.
