The secret to truly fresh and bright mango spring rolls lies in the quality of your produce and the careful assembly technique to keep them intact. This recipe guides you through creating a refreshing meal in under an hour, pairing sweet mango and creamy avocado with crisp vegetables. These mango spring rolls are celebrated for their contrasting textures and bright flavors, making them an ideal choice for a light lunch or appetizer. I remember the first time I made these, I packed too much filling into one wrapper and it tore—learning to balance the ingredients is key for a successful, beautiful roll.

⏱ Time: 45 min
👥 Servings: 4-6
📊 Level: Easy
🥗 10 ingredients
Avocado Mango Spring Rolls: Fresh & Irresistible! Mango Spring Rolls: assemble these fresh, bright rolls with crisp veggies and sweet mango, perfect for a light

Avocado Mango Spring Rolls: Fresh & Irresistible!

Mango Spring Rolls: assemble these fresh, bright rolls with crisp veggies and sweet mango, perfect for a light meal with homemade peanut sauce.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer
Cuisine: Vietnamese
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 ounces rice stick (vermicelli) noodles
  • 2 mangoes (peeled, cored and thinly sliced)
  • 2 avocados (peeled, pitted and thinly sliced)
  • 2 carrots (thinly sliced)
  • 1 English cucumber (thinly sliced)
  • quarter of a small red cabbage (thinly sliced)
  • 1 bunch fresh cilantro leaves
  • 1 bunch fresh mint leaves
  • 10-12 spring roll wrappers
  • 1/3 cup natural peanut butter

Method
 

  1. To Make The Peanut Sauce: Whisk all ingredients together in a small bowl until combined. If you would like a thinner sauce, whisk in more water until desired consistency.
  2. To Make The Spring Rolls: Cook thin rice vermicelli noodles according to package directions until al dente. Transfer the noodles to a strainer and rinse with cold water until completely chilled. Toss thoroughly with a drizzle of sesame oil to prevent sticking. Set aside.
  3. Fill a large shallow pan with warm water (a sauté pan or pie dish works great). Lay a spring roll wrapper in the hot water and let it rest there for about 20-30 seconds until soft, but not mushy. Transfer the spring roll wrapper to a plate (or a clean towel spread out on a flat surface, which will help the wrapper not to stick).
  4. Arrange your fillings in the center of the wrapper in a vertical line. Fold in the top and bottom sides of the wrapper, then fold over the left side, tightly tucking in the fillings, and roll to the right until sealed.
  5. Serve immediately with the peanut dipping sauce and/or nuoc cham, or refrigerate in a sealed container for up to 3 days for best freshness.

Notes

– Don’t oversoak your spring roll wrappers; they should be pliable but not overly sticky or mushy. About 20-30 seconds is usually enough.
– For perfectly chilled noodles, rinse them thoroughly with cold water after cooking and toss with a tiny drizzle of sesame oil to prevent sticking.
– To ensure your rolls hold their shape, arrange the fillings snugly in the center and roll tightly from one end to the other.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Don’t oversoak your spring roll wrappers; they should be pliable but not overly sticky or mushy. About 20-30 seconds is usually enough.
  • For perfectly chilled noodles, rinse them thoroughly with cold water after cooking and toss with a tiny drizzle of sesame oil to prevent sticking.
  • To ensure your rolls hold their shape, arrange the fillings snugly in the center and roll tightly from one end to the other.

Experiment with different fresh herbs or add a touch of spice to your peanut sauce. Share your colorful creations with us!

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