These are the best fresh spring rolls you will ever have! The addition of mango and avocado is simply incredible. Dip them in my easy to make peanut sauce for endless amazing flavors!
Refreshing and flavorful Fresh Spring Rolls with Mango and Avocado are a tasty appetizer, lunch, or healthy snack. Add all of the vegetables and fillings you want! This super flexible recipe is irresistible when dipped in my easy to make peanut sauce.
This recipe is the perfect excuse to get in your garden. Use fresh herbs and vegetables for epic flavors and a colorful presentation. Fresh rolls are so adaptable, you can make them with all sorts of ingredients and they’ll always taste delicious!
Ingredients Needed (with substitutions)
- Spring roll rice wrappers – The bigger the rolls, the more filling you can fit! Find these in the Asian section of your grocery store.
- Vermicelli rice noodles – Light, fresh, and delicious. Use Thai peanut noodles for a more savory spring roll.
- Avocado and mango slices – Both of these will add a sweet and rich middle to the spring rolls. They would taste great with the addition of or substituted with marinated tofu.
- Carrot – Or use sliced bell peppers and radishes for more crunch.
- Cucumber – A great staple in any fresh roll, but feel free to leave it out if you wish.
- Butter leaf lettuce – Or use romaine or any green leaf lettuce. Use red or green cabbage if you don’t want lots of lettuce.
- Fresh mint, basil, and cilantro – For fresh and herby flavors. Feel free to add in chives as well.
This is all you need to make the easy peanut dipping sauce:
- Creamy peanut butter – Feel free to use any nut or seed butter you prefer. Sunbutter is a delicious and nut free option.
- Low sodium soy sauce – Or use tamari to make sure they are completely gluten free.
- Seasoned rice vinegar
- Maple syrup – Or agave syrup.
- Sesame oil
- Sriracha hot sauce – Or your favorite hot sauce or sweet chili sauce. Leave this out if you don’t like spice.
How to make Fresh Spring Rolls
Prep: Cook the rice noodles according to the package instructions. When they’re ready, drain and rinse with cold water. Set up your rolling station by placing the prepped fillings close by, add water to a large pan or pie pan, and set out a cutting board or use a damp towel for rolling.
- Place a rice wrapper into the water and soak it for 15 seconds.
- Lay it on the cutting board and begin to add your toppings. Make sure to leave space around the edge of the wrapper for easy folding. First, on the side closest to you, add a leaf of lettuce, which will help contain the other fillings.
- Now add a little bit of noodles, veggies, and then the herbs. On the other side, place a few slices of mango and avocado.
- Begin to roll the wrapper starting from the side closest to you. When you reach the side with the avocado and mango, fold in the sides (like a burrito).
- Keep rolling over the avocado and mango.
- Roll completely until it is sealed like a burrito.
How to make peanut sauce
- Add all of the ingredients to a small bowl and whisk to combine.
- If it’s too thick, add a little water, 3-4 tablespoons, until you reach the desired consistency.
- Sprinkle the peanut sauce with crushed peanuts if desired.
Is the recipe gluten free?
It’s easy to adjust this recipe to fit a gluten free diet. The spring rolls are completely gluten free. The peanut sauce only needs the slight adjustment of swapping the soy sauce for tamari.
Can I add a protein?
Adding in a little plant protein, like tofu or tempeh, would help make this recipe more substantial. If you’re up for it, prepare a serving of baked tofu or pan-fried tempeh and fold them into the spring rolls.
Tips for success
- It might take some practice to roll the spring rolls tightly at first. Feel free to add less filling to the first few rolls so you can practice the rolling and folding technique.
- Use thin rice noodles so the rolls are easy to eat.
- For an easier rolling experience, pile the ingredients in one spot on the wrapper instead of placing the filling on each end.
- Need a nut free dipping sauce? Try my Tahini Dressing instead.
How to store leftovers
Serve the rolls immediately for the best flavor. If you end up with leftovers, wrap each roll in plastic wrap and store in the fridge for a day or two at most. Left longer and the rice wrapper will dry out.
If you want to save time, prepare the vegetables and peanut sauce up to 3 days ahead of time. Store them in individual containers until you’re ready to make the rolls. But not the avocado, or it will brown.
Leftover peanut sauce can be kept covered in your fridge for up to 1 week. Just make sure to give it a little stir or add more water to thin it out first. Use up the leftover sauce in a vegan pad thai or in buddha bowls.
My peanut sauce is also freezer-friendly! Freeze leftover sauce in an ice cube tray, then pop the frozen cubes into a freezer bag and store. Let frozen peanut sauce thaw in the fridge or at room temperature, or heat in a microwave if you’re in a rush.
What to serve with spring rolls
Spring rolls make a pretty dang good meal all by themselves if you ask me, but you could also serve them alongside one of these heartier recipes for a true feast:
- Vegan Thai Red Curry
- Thai Peanut Noodles
- Vegan Tikka Masala
- Chickpea Curry
- Roasted Eggplant Curry with Chickpeas
Fresh Spring Rolls with Avocado and Mango
- 1 package spring roll rice wrappers (you will use about 12 wrappers)
- 4 ounces vermicelli rice noodles (1/2 package)
- 12 pieces of butter leaf lettuce, or green leafy lettuce
- 1 large carrot, peeled and shredded
- 1 english cucumber, peeled and sliced into strips
- 1 small bunch fresh mint leaves
- 1 small bunch fresh basil leaves
- 1 small bunch fresh cilantro
- 2 medium-large avocados, pits removed and cut into slices
- 1 large (or 2 medium) fresh mangos, peeled and sliced into strips
- optional: fresh chives
Easy Peanut Sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce (use tamari for gluten free)
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon Sriracha hot sauce, or to taste
- 3-4 tablespoons water, as needed to thin
- crushed peanuts, for sprinkling on top, optional
- Cook noodles according to package instructions, then drain and rinse well in cold water. Set aside.
- Prepare all the vegetables, avocado and mango and place everything nearby including the rice noodles and rice wrappers.
- Prepare a rolling station near all the prepared ingredients. You can roll on a damp towel, clean counter or a cutting board that you wet a little every few rolls.
- Add a few inches of water to a large pan or large enough shallow dish to fit a rice wrapper. Place a rice wrapper into the water and let soak for 15 seconds, then remove it and lay it on your prepared damp towel, counter or board.
- On the low side, closest to you, layer with a leaf of lettuce, which will help hold the other ingredients. Then layer in a little bit of noodles, shredded carrots, cucumber slices and herbs.
- On the other side, place a few slices of mango and avocado. Start rolling it up, then fold when you are at the avocado and mango. This will make them look pretty once rolled up! Roll everything up tightly and seal. Continue until you have rolled them all and used up your ingredients.
- Peanut Sauce: Make the peanut sauce by adding all the ingredients to a bowl and whisking until combined. Add 3-4 tablespoons of water as needed to thin if it’s too thick. Sprinkle the sauce with crushed peanuts, if desired.
- Serve the rolls immediately with peanut sauce. The rolls are best when eaten the same day. Enjoy!
- To ensure they are gluten free, make sure to use gluten free tamari instead of soy sauce as it contains gluten.
- If you want to prep the rolls ahead of time, prepare the noodles and all the rest of the ingredients (except slicing the avocado, as it will start to brown once cut) and store in the refrigerator until ready to assemble.
- If you must, you can wrap the rolls in plastic wrap and save them for the next day, but they really are best when consumed the same day.
- Feel free to substitute marinated tofu for the avocado and mango for tofu spring rolls.