Vegan Mango Avocado Spring Rolls (Printable Version)

Fresh mango, avocado, and crisp vegetables combined with sweet chili sauce for a colorful, healthy dish.

# 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 - 5.3 fl oz sweet chili sauce
12 - 1 tablespoon lime juice
13 - 1 teaspoon soy sauce or tamari
14 - 1 teaspoon toasted sesame seeds, optional

# How to Make It:

01 - Prepare all vegetables, mango, and avocado as directed and arrange them on a platter for easy assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until just pliable, taking care not to over-soak.
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, cabbage, and a few leaves of each herb in the lower third of the wrapper.
05 - Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly to form a spring roll.
06 - Repeat with remaining wrappers and fillings.
07 - In a small bowl, whisk together sweet chili sauce, lime juice, and soy sauce or tamari. Sprinkle with sesame seeds if desired.
08 - Serve spring rolls immediately with the sweet chili dipping sauce.

# Expert Tips:

01 -
  • They're ready in under 30 minutes with zero cooking, perfect for when you want something fresh without heating up the kitchen.
  • The combination of creamy avocado and bright mango feels indulgent while still being genuinely good for you.
  • Everyone at the table gets to taste the individual flavors—each herb and vegetable comes through instead of getting muddled together.
02 -
  • If you over-soak the rice paper even by a few seconds, it becomes too fragile and tears—it's worth setting a gentle timer or counting to yourself so you develop a feel for it.
  • Avocado oxidizes and browns quickly, so slice it last and assemble your rolls immediately to keep it creamy and pale green instead of dull and gray.
03 -
  • Make your own sweet chili sauce if you have time—it takes about ten minutes and tastes noticeably fresher and more complex than most store-bought versions.
  • If you're serving these at a gathering, roll them about an hour before people arrive and keep them covered with a damp towel so they stay pliable and the flavors meld slightly.
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