Mango, Jicama and Avocado Spring Rolls with Orange Chili Sauce

If ‘eat healthy’ was on your list of New Years resolutions then listen up, this one is for you. Or, even it it wasn’t but you just love yummy food and are looking for something delish to try, then this one is for you too. Spring rolls might be my new favorite lunch item because not only are they easy to make but you can make a bunch of them at a time and store them in the fridge for future lunches. Super ideal for lunch on the go, or packing lunch for work! I love the combination of juicy mango and crunchy jicama paired with avocado because well, avo goes with everything. Topped with this tangy and spicy, Orange Chili sauce that is almost the best thing ever. You don’t want to forget the sauce, it’s a game changer! In fact, double the sauce or triple it because you’re going to want more.

Mango, Jicama and Avocado Spring Rolls with Orange Chili Sauce:

Ingredients:
– 6 rice paper wraps
– 2 ripe avocados. sliced
– 1 ripe mango, sliced
– jicama, peeled and cut in matchsticks
– 1 red bell pepper, cut in matchsticks
– 1 carrot, shredded or julienne very thinly
– butter leaf lettuce
Sacue:
– 3/4 cup orange marmalade
– 3 tablespoons garlic chili sauce (or less depending on heat preference) I use this brand
– 3 tablespoons rice vinegar
– 1/4 cup water

Directions:
– Wet the rice paper wraps in warm water until the are translucent. Place on a flat surface and layer the filling. I started with the lettuce, the added the rest of the ingredients on top. Squeeze fresh lime juice over the vegetables.
– Fold in the sides and roll tightly (like you are rolling a burrito)

Sauce:
– Add all ingredients to a blender and blend until combined.
– Pour into a sauce pan and bring to a boil, then reduce to a simmer. You want the sauce to reduce and thicken. About 8-10 minutes. Let cool.
– Sauce can be stored in the refrigerator for 2 weeks.

Enjoy!!