Vegan Mango Avocado Spring (Printable Version)

Vibrant vegan rolls with mango, avocado, crisp vegetables, and zesty sweet chili sauce.

# What You'll Need:

→ Spring Rolls

01 - 8 rice paper wrappers, 8.7 inch 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 Sauce

11 - 0.33 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

# Steps:

01 - Peel and pit the mango, then slice into thin strips. Peel and pit the avocado, then slice. Julienne the carrot and cucumber. Thinly slice the red bell pepper and shred the purple cabbage. Arrange all prepared vegetables, mango, and avocado on a serving 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, being careful not to over-soak as it will continue to soften.
03 - Lay the softened wrapper on a clean, damp kitchen towel or cutting board to prevent sticking.
04 - Arrange a small amount of mango, avocado, carrot, cucumber, bell pepper, cabbage, and a few leaves of mint, cilantro, and basil in the lower third of the wrapper, leaving space at the edges for folding.
05 - Fold the bottom edge of the wrapper over the filling, tuck in both side edges securely, then roll tightly toward the top to form a compact spring roll.
06 - Repeat the hydration, filling, and rolling process with the remaining rice paper wrappers and fillings until all eight spring rolls are complete.
07 - In a small bowl, whisk together the sweet chili sauce, lime juice, and soy sauce or tamari until well combined. Sprinkle with toasted sesame seeds if desired.
08 - Arrange the 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 genuinely fun to assemble and feel fancy enough to impress people, even though a five-year-old could technically make them.
  • No cooking required means they're perfect for hot days when your kitchen is already warm enough.
  • The sweet chili sauce ties everything together with a hit of heat and tanginess that makes you reach for another one.
02 -
  • The water temperature and soaking time are deceptively important; too hot and your wrapper tears, too long and it becomes gluey, so practice this part first before you've committed to filling everything.
  • Ripe avocado is essential, but if you only have firm ones, they're better stored wrapped separately and added at the last second to prevent them from browning while you assemble the batch.
03 -
  • If you're feeding a crowd, set up an assembly line with all your ingredients arranged in order, and people can actually help roll—it becomes this fun, interactive thing rather than you sweating alone in the kitchen.
  • A small bowl of water next to your wrapper station (separate from your soaking bowl) lets you wet your fingers to seal the edges of the wrapper, which prevents it from unraveling.
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