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
Scale
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.
