These are very similar to my Mango Filled Puff Pastry Pinwheels. The main difference is that these are gluten free. The spring roll skin looks similar to a tortilla, but is transparent, very thin and hard. It is essential to work quickly after soaking the spring roll skins, so they remain flexible to roll. The technique for rolling is similar to that of an egg roll or a burrito. Spring roll skins can be found in the ethnic section of your grocery store. The recipe will make 4 spring rolls. Adjust the ingredient amounts to accommodate the number of people serving.
4 spring roll skins
2 cups of hot water
1 mango diced
1 teaspoon of thinly sliced green onions (optional)
2 tablespoons of fresh lime juice
Sprinkle of kosher salt
1/2 of a cup of Mascarpone cheese
Non-stick cooking spray
Drizzle of honey
Cut mango and if needed see How to Cut a Mango. In a medium mixing bowl mix the mango, green onions (if using), lime juice and a sprinkle of kosher salt. Set aside. In a dish large enough to submerge the spring roll shell, pour two cups of boiling water. Completely submerge each shell until softened and working quickly place it onto a clean surface and fill in the middle with two tablespoons of mascarpone cheese and a 1/4 of the mango mixture. Fold and roll as you would an eggroll, ends folded up first and sides up next overlapping. Place onto a cookie sheet sprayed with a non-stick cooking spray. Place into a preheated oven at 450 degrees for 10 minutes. Remove and drizzle with honey.