Fresh Spring Rolls with Raw Vegan Coconut Mango Sauce

Ever since the first day of making homemade fresh spring rolls, I have been hooked! I could probably eat them every single day (I actually had them for lunch 2 weeks in a row) but I try to limit them because of the high fat peanut dip. Peanuts also don’t really agree with my stomach so I have been on the look out for a substitute that holds up to my original dipping sauce.

I have tried numerous different dips such as, sweet chili, hoisen, sweet potato, but none can compare to my peanut sauce, it is just that good.

Well on the way home from lunch one day I literally had a light bulb go off in my head! Cashews and mango! Why not pair them together in a dipping sauce for my spring rolls? The cashews will give them that nutty, salty flavor and the mangos will give it that sweet, fresh taste. My mind was set on making this when I got home for lunch, I just had to try it out and see how it held up to what I had imagined. 

So I got home threw some things in a blender and viola- a beautiful sauce has been born! 
To make it even better, I found this awesome spice at The Bulk Barn here in Moose Jaw called Coconut Thai and added it to the sauce. It complimented the flavors so well by adding a little heat and another element of sweetness. If you dont have that spice I offered some substitutions at the bottom. It might not taste the exact same as the original but it still tastes great! 
For my original post on how I make my spring rolls plus the ingredients for my amazing peanut sauce, check it out here!

Ingredients 

½ cup soaked, raw cashews

1 tbsp coconut Thai spice

1 fresh mango

1 lime, juiced

1 green onion

½ clove garlic

Or

½ cup soaked, raw cashews
1 cup frozen mango

3/4 cup raw coconut water

1 tbsp fresh cilantro 
1 tsp fresh grated ginger
1 tsp red pepper flakes
1 green onion

½ clove garlic

1 lime, juiced
½ lemon rind 

Thanks for reading!
xoxo -N