Ashley Shawna 
These spring rolls are great as an afternoon snack or even as your dinner’s main course. A healthy tasty meal that doesn't take long to make.
Combine carrots, purple cabbage, sugar, salt, and vinegar in a large bowl.
Toss and massage with hands until completely coated. Set aside for 15 minutes at room temperature.
Dip spring roll paper in a large bowl of water and place on a flat surface. Add a handful of the carrot/cabbage mix, a few slices of cucumber, some mango slices, and a few leaves of cilantro towards the upper middle part of the wrapper.
Roll from the top, stopping halfway to fold and tuck in the sides.
Continue rolling down until it’s all packaged up. Repeat until all the filling is used up.
For your sauce, mix together the mayonnaise, Sriracha, and lime juice.
Ingredients
Directions
Combine carrots, purple cabbage, sugar, salt, and vinegar in a large bowl.
Toss and massage with hands until completely coated. Set aside for 15 minutes at room temperature.
Dip spring roll paper in a large bowl of water and place on a flat surface. Add a handful of the carrot/cabbage mix, a few slices of cucumber, some mango slices, and a few leaves of cilantro towards the upper middle part of the wrapper.
Roll from the top, stopping halfway to fold and tuck in the sides.
Continue rolling down until it’s all packaged up. Repeat until all the filling is used up.
For your sauce, mix together the mayonnaise, Sriracha, and lime juice.
