📖 Instructions

1. First, peel the mangos and dice them into small, bite-sized pieces. You want about 2 cups of diced mango. Put it in the bowl.
2. In a small bowl, whisk together the lime juice, honey (or agave), and a pinch of salt. This will be your flavor booster.
3. Pour the lime-honey mixture over the diced mango and gently toss to coat. Let this sit for about 10 minutes. This allows the flavors to meld together beautifully. Also, taste it and adjust the sweetness or tartness to your liking. Personalize it!
4. Set up your spring roll station: Have a clean, flat surface, your spring roll wrappers, the mango mixture, and a small bowl of water. Don't forget the paper towels for any spills!
5. Take one spring roll wrapper and dip it briefly in the bowl of water. You want it to be pliable but not soggy. Lay it flat on your work surface.
6. Place about 2 tablespoons of the mango mixture in the center of the wrapper. Don't overfill, or the spring roll will be difficult to close.
7. Fold the sides of the wrapper inward, then tightly roll it up from the bottom, like you're making a burrito. Moisten the top edge with a little water to seal it shut. Repeat with the remaining wrappers and mango mixture.
8. Heat about 2 inches of oil in a frying pan or deep fryer to 350°F (175°C). The oil should be hot enough to quickly crisp the spring rolls without burning them.
9. Carefully place the spring rolls in the hot oil, a few at a time, being careful not to overcrowd the pan. Fry them for about 2-3 minutes per side, or until they're golden brown and crispy.
10. Remove the fried spring rolls with tongs and place them on a plate lined with paper towels to drain any excess oil. This helps keep them crisp.
11. Serve the Crispy Mango Tango Spring Rolls immediately with a side of sweet chili sauce for dipping. The combination of crispy, sweet, and tangy is simply divine!