Shrimp, Avocado & Mango Spring Rolls with Spicy Mango Dipping Sauce

Years ago someone told me hummingbirds didn’t have feet. That,of course, isn’t true. Possibly they had only seen a hummingbird in flight and never at rest, or perhaps they knew I was very gullible and would believe them. Hummingbirds do tuck their tiny little feet in their feathers, which would make one believe they might not have feet. At any rate, they do have feet and I have proof.  While working in the yard, we had our garage door open to have easy access to the tools. Well, a little hummingbird flew in and went straight toward the top of the garage. We have very high ceilings and the poor little thing wouldn’t fly down. I was afraid he would tire and our cat would have a tasty little meal. Our cat is a superb hunter and leaves her little prizes on the doorstep for us to approve. She is a small cat but has managed to capture everything from mice to pheasant! Yes, pheasant! The bird was as big as she is. We live in the country with coyotes, great horned owls, and red-tailed hawks. She has managed to stay alive for over ten years. All this to say, she would not hesitate to eat a hummingbird if she could get her little paws on it. My husband grabbed the broom and gently tried to coax the hummingbird down, for over an hour! Eventually it was so exhausted it finally came down. I snapped a few pictures, mainly for evidence that all hummingbirds do in fact have feet.

After the little bird rested from its exhaustion, we let it go and he flew away without being eaten by our cat.

The recipe I’m sharing today is perfect for springtime. I mentioned how my husband and I are trying to drop a few pounds, well this recipe is very low in calories and fat. The avocado will have some fat in it, but it is good fat, and the dipping sauce is made from non-fat yogurt, so this is a great healthy snack or lunch. I used carrots, cucumbers, mango, avocado, purple cabbage, leaf lettuce and shrimp for stuffing the spring rolls.

Make sure each slice of all your fruits and vegetables are no longer than four inches. This allows for you to wrap the spring roll around the fruit and veggies and have plenty of room to tuck the ends.

The spring roll skins are a bit tricky to work with. If they tear, just add another spring roll skin layer to them. I ended up using two for most of my wrapped rolls.

Shrimp, Avocado & Mango Spring Rolls with Spicy-Mango Dipping Sauce

1 cucumber -peeled & sliced

1 avocado -peeled and sliced

1 mango (half for the spring rolls, half for the dipping sauce)

1 cup shredded purple cabbage

2 carrots -peeled and sliced

four large leaves from leaf lettuce, torn into smaller sections

16 deveined, tail off, cooked shrimp

4-8 spring roll skins

Spicy-Mango Dipping Sauce

1/2 cup non-fat plain Greek yogurt

1/2 a mango

2 Tbsp honey

1/8 tsp cayenne pepper

1/8 tsp turmeric

salt & pepper to taste

(Place in a blender and blend until all ingredients are completely incorporated)

This recipe was also shared on delicious obsessions, well fed homestead, simply sugar and glutenfree. glutenfree homemaker vegetarian mamma, sparkle and a stove