Vegan Mango Avocado Spring Rolls (Print Version)

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

# Components:

→ Spring Rolls

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 - 1/2 cup fresh mint leaves
09 - 1/2 cup fresh cilantro leaves
10 - 1/2 cup fresh basil leaves

→ Sweet Chili Sauce

11 - 1/3 cup sweet chili sauce, store-bought or homemade
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon soy sauce or tamari
14 - 1 teaspoon toasted sesame seeds, optional

# Directions:

01 - Peel and pit mango, slice into thin strips. Peel, pit, and slice avocado. Julienne carrot and cucumber. Thinly slice bell pepper and shred purple cabbage. Measure mint, cilantro, and basil leaves. Arrange all prepared ingredients on a platter for efficient assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable. Do not over-soak as the wrapper will continue to soften.
03 - Lay the softened wrapper on a clean, damp kitchen towel or cutting board.
04 - Arrange a small amount of mango, avocado, carrot, cucumber, bell pepper, purple cabbage, and a few leaves each of mint, cilantro, and basil in the lower third of the wrapper.
05 - Fold the bottom of the wrapper over the filling, tuck in the sides firmly, and roll tightly to form a secure spring roll.
06 - Repeat the hydrating, filling, and rolling process with remaining rice paper wrappers and filling ingredients until all eight spring rolls are formed.
07 - In a small bowl, whisk together sweet chili sauce, fresh lime juice, and soy sauce or tamari. Sprinkle with toasted sesame seeds if desired.
08 - Arrange spring rolls on a serving platter and accompany with the prepared sweet chili dipping sauce. Serve immediately for optimal texture and flavor.

# Expert Advice:

01 -
  • They're ready in under 30 minutes with zero cooking involved, which means you can make them while catching up with someone in your kitchen.
  • Every bite bursts with different textures and flavors, so they never feel boring or repetitive.
  • They're naturally vegan and can be gluten-free, making them the rare appetizer that works for literally everyone at the table.
02 -
  • Oversoak your rice paper and it becomes a sticky mess that tears at the slightest provocation, so set a timer and trust it more than your gut instinct.
  • Assemble your rolls as soon as you finish prepping the filling, because avocado oxidizes and herbs lose their brightness the longer they sit exposed to air.
03 -
  • Arrange all your fillings on a platter before you start working with rice paper, because the clock starts ticking the moment water touches that first wrapper.
  • If a wrapper tears, use it anyway because the tear won't be visible once it's rolled and filled, and nobody will ever know.
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