Vegan Mango Avocado Rolls (Print View)

Vibrant rolls with mango, avocado, crisp veggies, herbs, and a zesty sweet chili dipping sauce.

# What You’ll Need:

→ 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 - 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
12 - 1 tablespoon fresh lime juice
13 - 1 teaspoon soy sauce or tamari
14 - 1 teaspoon toasted sesame seeds, optional

# Method:

01 - Peel and pit mango, then slice into thin strips. Peel and pit avocado, then slice. Julienne carrot and cucumber. Thinly slice red bell pepper. Shred purple cabbage. Arrange all vegetables, mango, and avocado on a platter for efficient assembly.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until pliable, being careful not to over-soak.
03 - Lay the softened wrapper on a clean, damp kitchen towel or cutting board.
04 - Arrange a measured 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.
05 - Fold the bottom of the wrapper over the filling, tuck in the sides firmly, and roll tightly to form a compact spring roll.
06 - Repeat the softening, positioning, filling, and rolling process with all remaining wrappers and fillings.
07 - In a small bowl, whisk together sweet chili sauce, lime juice, and soy sauce or tamari until well combined. Sprinkle with sesame seeds if desired.
08 - Arrange spring rolls on a serving plate and serve immediately with the sweet chili dipping sauce.

# Expert Advice:

01 -
  • They're ready in 25 minutes and require zero cooking, which means you can make them on nights when turning on the stove feels like too much effort.
  • The texture contrast between crisp vegetables, soft mango, and creamy avocado feels indulgent without any guilt attached.
  • There's something deeply satisfying about rolling them yourself, like a small kitchen meditation that pays off when you bite into the first one.
02 -
  • The rice paper soaking time is everything, and I learned this by accidentally waterlogging a whole batch and watching them fall apart like wet tissue paper—start at ten seconds and trust your instincts about when they feel pliable versus when they're oversaturated.
  • Over-filling is the enemy, even though you want each one to be abundant, because a thin layer of vegetables actually lets the flavors shine individually instead of becoming a compressed mouthful.
03 -
  • If your avocado is slightly firm, slice it just before assembly and have a lemon or lime nearby to prevent browning, which is a small gesture that makes a surprising difference in appearance.
  • Make the sauce first and let it sit while you roll, because the flavors marry beautifully and the sauce becomes less harsh and more rounded by the time you serve.
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