Vegan Mango Avocado Spring Rolls (Print)

Fresh rice paper rolls combining sweet mango, avocado, and crisp vegetables with zesty sweet chili dipping sauce.

# Ingredients:

→ Spring Roll Components

01 - 8 rice paper wrappers, 8.7 inches diameter
02 - 1 ripe mango, peeled, pitted, and sliced into thin strips
03 - 1 ripe avocado, peeled, pitted, and sliced
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 1 cup red bell pepper, thinly sliced
07 - 1 cup purple cabbage, shredded
08 - 0.5 cup fresh mint leaves
09 - 0.5 cup fresh cilantro leaves
10 - 0.5 cup fresh basil leaves

→ Sweet Chili Dipping Sauce

11 - 0.33 cup sweet chili sauce
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon soy sauce or tamari
14 - 1 teaspoon toasted sesame seeds, optional

# Instructions:

01 - Peel, pit, and slice mango into thin strips. Peel, pit, and slice avocado. Julienne carrot and cucumber into matchstick pieces. Thinly slice red bell pepper and shred purple cabbage. Measure fresh mint, cilantro, and basil leaves. Arrange all prepared ingredients on a serving platter for efficient assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until pliable. Do not oversoak as the wrapper will continue to soften after removal. Handle carefully to avoid tearing.
03 - Lay the softened wrapper on a clean, damp kitchen towel or cutting board. The wrapper should be positioned flat and ready for filling.
04 - Arrange a small portion of mango, avocado, carrot, cucumber, bell pepper, cabbage, and a few leaves each of mint, cilantro, and basil in the lower third of the wrapper. Avoid overfilling to ensure proper rolling.
05 - Fold the bottom of the wrapper over the filling. Tuck in the sides securely, then roll tightly upward to form a compact spring roll. Place seam-side down on a plate.
06 - Repeat the softening, filling, and rolling process with remaining wrappers and ingredients until all eight spring rolls are complete.
07 - In a small bowl, whisk together sweet chili sauce, lime juice, and soy sauce or tamari until well combined. Sprinkle with toasted sesame seeds if desired. Transfer to a serving bowl.
08 - Arrange spring rolls on a serving platter and serve immediately with sweet chili dipping sauce on the side. Spring rolls are best consumed fresh.

# Pro Tips:

01 -
  • Zero cooking required means you can make these while chatting with someone in your kitchen without breaking a sweat.
  • The combination of creamy avocado and sweet mango feels indulgent even though it's completely plant-based and light.
  • They're beautiful enough to impress guests but simple enough that even kitchen novices can nail them on the first try.
02 -
  • Oversoak the rice paper and you'll end up with a gluey mess instead of a tender wrapper, so resist the urge to leave it in the water longer than 15 seconds.
  • Have a damp paper towel or kitchen cloth under your wrapper while assembling because it keeps the paper from sticking to the board and tearing.
  • Slice your avocado just before rolling because it browns within minutes once exposed to air, and nobody wants a brown-spotted spring roll.
03 -
  • Keep your workspace damp with a kitchen towel or cloth beneath your wrapper because dry surfaces make rice paper stick and tear, and frustration is never an ingredient.
  • If your first roll looks a little wonky, don't stress because the second one will be better, and by the third you'll have found your rhythm and your hands will know exactly how much pressure to use.
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