Makes 4-5 fresh rolls
- 1 mango
- ½ red onion
- ½ lime, squeezed
- 1 cup cherry tomatoes
- ¼ cup cilantro, minced
- 1 Tbsp. raw honey
- 1 Tbsp. chili flakes (optional)
Bean Avocado Mash
- 1 avocado
- 1 can black beans (398 ml), drained and rinsed
- Salt and black pepper to taste
- 3 cloves minced garlic
- 1-2 tsp. paprika
- 4-5 Vietnamese rice paper rolls (for spring rolls)
Chop mango, red onion, and cherry tomatoes into small pieces. Add to bowl, sprinkle with salt.
Mince cilantro and add to mixture. Add honey, chili flakes, lime juice and mix together well. Set aside.
In a separate bowl, add beans and avocado. Mash together with a fork to create a black bean avocado paste. Add salt to taste, paprika and minced garlic.
Follow directions on Vietnamese rice paper package, typically suggesting to soak in warm water for10-20 seconds. Once pliable, place on cutting board. Add bean and avocado mixture, top with mango salsa and roll up and enjoy!
Nutrition facts per roll Calories 50; protein 10 g; fat 8 g; carbs 50 g.