Ok, we are leaving for our Griswold Family European Vacation in a week. That means there is no way around some kind of slight smackdown on the old chowing down before I skip town for hot weather and beaches.

And fresh rolls have always been one of my favorite fresh and healthy snacks. I love to make big batches of these and leave them in the fridge for whenever I get an urge to head for tortilla chips or something.

Also, one of the best things about these for me is that Pia loves them so much. I love it that she can just grab one any time she is hungry too- and they make a great healthy lunch too.

I also made a with Spicy Sun Butter Coconut Dipping Sauce in place of a traditional peanut sauce, so it is perfect for anyone with peanut allergies like Pia- and you can barely tell the difference!

Try making a batch for the week and enjoying them over a couple of days, or just serving up a big platter for appetizers at your next gathering- they will be a hit!

This is how you make these Pork and Mango fresh rolls:

For the Spicy Sunbutter Coconut Dipping Sauce:
Put all of the ingredients into the jar of a blender and puree on high until you have a smooth sauce. Garnish the sauce with sriracha sauce if desired.

For the Fresh Rolls:
Fill a pie plate with hot water, put the rice paper wrapper in the water one at a time to soak for about 20-30 seconds or until soft and pliable. In the center of the wrapper place a smallish pile of desired toppings.

Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.”

Pile them on a platter as you finish them.

Either eat immediately or refrigerate the platter wrapped in plastic wrap up to one day ahead of time.