Ingredients
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1 mango, peeled and pitted
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1 red bell pepper
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2 tbsp reduced-fat mayonnaise
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2 tsp sriracha sauce
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1 tsp low-sodium soy sauce
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8 spring roll wrappers
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1/4 cup cilantro leaves
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1/4 cup basil leaves
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1/2 (16 oz) frozen fully cooked large shrimp, thawed
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1/4 cup Thai sweet chili sauce
Steps
1
Slice the mango into ½-inch-thick strips. Seed and thinly slice the bell pepper. In a small bowl, combine the mayonnaise, sriracha, and soy sauce.
2
Fill a pie plate or shallow dish with warm water. Working with one wrapper at a time, soak a spring roll wrapper in the water until soft and pliable, 30 seconds. Let excess water drip off and spread out wrapper on cutting board.
3
Spread 1 tsp sauce across middle of spring roll wrapper. Arrange a couple of pieces mango and bell pepper. Add some cilantro and basil, and place 2–3 shrimp on top of sauce. Fold bottom up and over filling, tucking under tightly, then fold in sides and roll up to seal. Cover roll with damp paper towels to keep from drying out. Assemble additional rolls with remaining ingredients. Serve with Thai sweet chili sauce for dipping.
