If you’re craving a vibrant, fresh, and utterly delightful appetizer or light meal, this Vegan Mango Avocado Spring Rolls Recipe is the perfect answer. Bursting with colors and flavors, these spring rolls combine creamy avocado, juicy mango, crisp veggies, and fragrant herbs all wrapped delicately in rice paper. The sweet chili dipping sauce ties everything together with a zing that keeps you coming back for more. They’re easy to assemble, nourishing, and absolutely crowd-pleasing whether you’re cooking for family, friends, or just treating yourself.
Ingredients You’ll Need
To make these spring rolls truly shine, gather simple but fresh ingredients that bring a variety of textures, colors, and flavors. Each one plays an essential role in delivering that perfect bite—think creamy, crunchy, tangy, and sweet all at once.
- Rice paper wrappers: These provide the delicate yet sturdy casing that holds your beautiful filling together.
- Mango: Adds juicy sweetness and a splash of bright yellow that catches the eye instantly.
- Avocado: Brings creamy richness that balances the crisp veggies perfectly.
- Carrot: Offers satisfying crunch and a burst of orange color.
- Cucumber: Adds refreshing coolness and moisture to keep each bite light.
- Red bell pepper: Delivers subtle sweetness and a vibrant red hue.
- Purple cabbage: Provides a crisp texture and lovely color contrast.
- Fresh mint leaves: Gives a cool, herbaceous lift that brightens flavors.
- Fresh cilantro leaves: Adds a lively, slightly citrusy note for complexity.
- Fresh basil leaves: Contributes a sweet, aromatic touch that ties the herbs together.
- Sweet chili sauce: The perfect dipping companion, balancing sweet, spicy, and tangy flavors.
- Fresh lime juice: Adds acidity to cut through the richness and amplify freshness.
- Soy sauce or tamari: Brings a hint of saltiness and umami to the dipping sauce.
- Toasted sesame seeds (optional): Sprinkle for a subtle nutty crunch and visual appeal on the dipping sauce.
How to Make Vegan Mango Avocado Spring Rolls Recipe
Step 1: Prepare and Arrange Components
Start by prepping all your ingredients so the assembly process is quick and enjoyable. Peel and slice the mango into thin strips, and do the same with the avocado—this creamy fruit is the star of the show and deserves delicate handling. Julienne the carrot and cucumber finely to add a crisp but tender texture. Thinly slice the red bell pepper and shred the purple cabbage to create layers of crunch and color. Finally, harvest fresh mint, cilantro, and basil leaves to infuse the rolls with fresh herbal bursts. Arrange everything beautifully on a platter to inspire you as you build each roll.
Step 2: Hydrate Rice Paper Wrappers
Fill a large shallow dish with warm water. Gently submerge one rice paper wrapper for just 10 to 15 seconds to soften it without letting it get too floppy. Carefully remove and lay it flat on a clean, damp towel or cutting board. The rice paper becomes tender and pliable, ready to wrap your colorful filling without tearing.
Step 3: Compose Spring Roll Filling
Place a small stack of mango strips, avocado slices, julienned carrot, cucumber, red bell pepper, shredded cabbage, and a few mint, cilantro, and basil leaves in the lower third of the softened rice paper wrapper. Be mindful to leave some space on the sides to make rolling easier—less is often more here to keep the rolls neat and structurally sound.
Step 4: Roll Spring Rolls
Begin by folding the bottom edge of the rice paper over the filling. Next, tuck in both sides firmly so nothing spills out. Finally, roll tightly upward toward the top edge to create a secure, cylindrical spring roll. Repeat this process with the remaining wrappers and ingredients until all your spring rolls are assembled. Don’t worry if the first one isn’t perfect—each one will improve as you get the hang of the technique.
Step 5: Prepare Sweet Chili Dipping Sauce
Whisk together the sweet chili sauce, fresh lime juice, and soy sauce or tamari in a small bowl until smooth and well combined. If you like, sprinkle toasted sesame seeds on top for a little extra texture and a nutty aroma. This dipping sauce delivers the perfect balance of sweet, tangy, and savory notes to complement every bite of your spring rolls.
Step 6: Serve
Arrange your freshly rolled Vegan Mango Avocado Spring Rolls on a beautiful platter for serving. Present the dipping sauce alongside, encouraging everyone to dip generously. This dish shines brightest when served immediately, letting the delicate rice paper stay tender and the ingredients stay fresh and vibrant.
How to Serve Vegan Mango Avocado Spring Rolls Recipe
Garnishes
Adding garnishes like extra fresh herbs, a sprinkle of toasted sesame seeds, or thin sliced red chili can elevate your spring rolls visually and taste-wise. A few lime wedges on the side also invite an added burst of citrus if desired.
Side Dishes
These spring rolls pair beautifully with light, refreshing sides such as a crisp green salad, miso soup, or even a bowl of jasmine rice. Keep the meal bright and simple to let the Vegan Mango Avocado Spring Rolls Recipe remain the star.
Creative Ways to Present
For an elegant touch, slice the spring rolls in half diagonally and arrange them neatly on individual plates with dipping sauce drizzled artfully around. Alternatively, serve them in bamboo steamers or atop banana leaves for an authentic and rustic vibe that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each spring roll individually with plastic wrap to prevent drying out. Store them in an airtight container in the refrigerator and enjoy within 24 hours to keep the rice paper tender and the ingredients fresh.
Freezing
Because of the fresh fruits and herbs, freezing is not recommended for this Vegan Mango Avocado Spring Rolls Recipe. Freezing can alter the texture and quality of both the avocado and mango, resulting in a mushy, less appetizing roll once thawed.
Reheating
These spring rolls are best enjoyed fresh and should not be reheated. If you want a warm element, heat the dipping sauce slightly before serving, but keep the rolls themselves cool and crisp.
FAQs
Can I substitute the herbs in this recipe?
Absolutely! If you don’t have mint, cilantro, or basil, try swapping with fresh parsley, arugula, or even Thai basil. The key is to maintain a fresh, aromatic touch.
What can I use instead of rice paper wrappers?
Rice paper is traditional for spring rolls, but if you need an alternative, large lettuce leaves or collard greens can work for a gluten-free and low-carb option.
How ripe should the mango and avocado be?
Choose mangoes and avocados that are ripe but firm to the touch—soft enough to slice easily but not so soft that they become mushy when wrapped.
Can I prepare the spring rolls in advance?
You can prep all the ingredients ahead of time but it’s best to assemble the rolls close to serving to keep the rice paper from drying and becoming brittle.
Is this recipe kid-friendly?
Definitely! The sweet mango and creamy avocado often appeal to kids, and the rolls are fun to dip. Just adjust the chili sauce if you prefer a milder flavor.
Final Thoughts
Trying the Vegan Mango Avocado Spring Rolls Recipe is like inviting a rainbow of flavor and texture to your table that feels both healthy and indulgent at the same time. Whether you’re making them for a special occasion or a weekday treat, these fresh, colorful rolls will brighten your meal and leave everyone asking for seconds. So go ahead, roll with it, and enjoy every delicious bite!
Print
Vegan Mango Avocado Spring Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vegan, Southeast Asian-inspired
- Diet: Vegan
Description
These Vegan Mango Avocado Spring Rolls are a fresh, vibrant, and healthy appetizer that combines ripe mango, creamy avocado, and crunchy vegetables wrapped in delicate rice paper. Served with a tangy sweet chili dipping sauce, this no-cook recipe is perfect for a light snack or party appetizer in just 25 minutes.
Ingredients
Spring Rolls
- 8 rice paper wrappers (8.7 inches diameter)
- 1 ripe mango, peeled, pitted, and sliced into thin strips
- 1 ripe avocado, peeled, pitted, and sliced
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1 cup red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.5 cup fresh basil leaves
Dipping Sauce
- 0.33 cup sweet chili sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon soy sauce or tamari
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Prepare and Arrange Components: Peel and slice the mango into thin strips. Peel, pit, and slice the avocado. Julienne the carrot and cucumber. Thinly slice the red bell pepper and shred the purple cabbage. Pick the fresh mint, cilantro, and basil leaves. Arrange all prepared vegetables, mango, and avocado on a platter for streamlined assembly.
- Hydrate Rice Paper Wrappers: Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable, being careful not to oversoak. Remove and lay the softened wrapper on a clean, damp kitchen towel or cutting board.
- Compose Spring Roll Filling: Arrange a small amount of mango strips, avocado slices, julienned carrot, cucumber, sliced bell pepper, shredded cabbage, and a few leaves each of mint, cilantro, and basil in the lower third of the wrapper, leaving space on the sides for rolling.
- Roll Spring Rolls: Fold the bottom edge of the wrapper over the filling, tuck in both sides firmly, and roll tightly toward the top to create a secure, cylindrical spring roll. Repeat the hydration, filling, and rolling process with remaining wrappers and ingredients.
- Prepare Sweet Chili Dipping Sauce: In a small bowl, whisk together the sweet chili sauce, fresh lime juice, and soy sauce or tamari until well combined. Sprinkle with toasted sesame seeds if desired. Set aside for serving.
- Serve: Arrange the completed spring rolls on a serving platter and present immediately with the sweet chili dipping sauce on the side for optimal texture and flavor.
Notes
- Be careful not to soak the rice paper too long; it should be pliable but not mushy.
- You can substitute any fresh herbs according to your preference or availability.
- Serve immediately for the best texture; rice paper can become sticky if left to sit too long.
- For a gluten-free version, use tamari instead of soy sauce.
- Add toasted sesame seeds to the dipping sauce for extra flavor and crunch.
