We used fresh, tender asparagus spears from the garden, but cucumbers cut into thin spears are probably easier to find, and are very refreshing.
Ingredients
SPRING ROLLS
1 package of of rice papers (spring roll wrappers)
Baby lettuce leaves
½ bunch of cilantro
1 cucumber
15-20 snow peas
2-3 shredded carrots
1 Tbs rice wine vinegar
a few fresh mint leaves
Thai basil (if you can find it)
MANGO SAUCE
1 very ripe mango, peeled and chopped.
1 tsp soy sauce
¼ tsp sesame oil
Juice of 1 lime
Juice of 1 orange
About 5 leaves of cilantro
Water to thin
Instructions
Make the mango sauce first, by putting everything in the blender. Thin with a little water if it is too thick to emulsify.
Prepare the veggies and herbs by washing them and removing the tough stems. Slice the cucumber into thin, long spears. Finely chop the mint and mix in with the carrots. Also add the rice wine vinegar to the carrots.
Put about an inch of warm water in a pan large enough to submerge the rice papers. Lay one in the water and gently move it around until it is soft and pliable.
Lay the the paper on a cutting board, then lay lettuce, a few sprigs of cilantro, Thai basil, 2 snow peas, and one strip of cucumber across the middle.
Gently pull one side of the paper over the middle, lightly squeezing the veggies together. Tuck the ends in, then roll into a log (like a burrito).
Slice the spring rolls in half and serve with the mango sauce.
You should be able to make at least 8 whole spring rolls.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/from-the-garden/garden-spring-rolls-with-mango-sauce/