Mango Avocado Spring Rolls

Mango Avocado Spring Rolls
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Sweet mango, creamy avocado and crunchy vegetables rolled together and served with a sweet vinegar dipping sauce.


  • ½ cup seasoned rice wine vinegar
  • ¼ cup sugar
  • 1 bird’s eye chili, thinly sliced
  • 6 rice paper spring roll wrappers
  • 1 mango, thinly sliced
  • 1 avocado, thinly sliced
  • ½ English cucumber, julienned
  • ½ red bell pepper, julienned
  • 1 carrot, julienned
  • Cilantro, basil and/or mint leaves


  1. In a small bowl whisk together rice vinegar, sugar and chili slices; set aside. Stir occasionally until sugar is dissolved.
  2. Fill a pie plate with warm water. Place 1 piece of rice paper in the water for 1-2 minutes until pliable. Remove from water and place on clean work surface. Place ⅙ of all the ingredients in the center of the center of the wrapper.
  3. Roll up burrito style by first folding in the two edges and then folding the bottom of the wrap over the center filling and rolling tightly. Keep rolls covered with a damp paper towel. Continue with remaining wrappers.
  4. Serve spring rolls with dipping sauce.


Place herbs, mango and avocado on the top and bottom, closest to the wrap to help prevent vegetables from poking through the wrappers.

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