Go Back
–+ servings
Print Recipe
5 from 4 votes

Mango Avocado Spring Rolls (with Peanut Sauce)

These Mango Avocado Spring Rolls are filled with a rainbow of fresh and delicious ingredients, and served with the most irresistible peanut dipping sauce.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Vietnamese
Keyword: dairy free, gluten free, make ahead, vegan, vegetarian
Servings: 10 -12 servings

Ingredients

Spring Roll Ingredients:

  • 2 ounces rice stick (vermicelli) noodles
  • 2 mangoes peeled, cored and thinly sliced
  • 2 avocados peeled, pitted and thinly sliced
  • 2 carrots thinly sliced
  • 1 English cucumber thinly sliced
  • quarter of a small red cabbage thinly sliced
  • 1 bunch fresh cilantro leaves
  • 1 bunch fresh mint leaves
  • 10-12 spring roll wrappers

Peanut Sauce Ingredients:

  • 1/3 cup natural peanut butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce (or tamari)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon chili garlic sauce (or more to taste)
  • 1/4 teaspoon sesame oil
  • 1/3 cup warm water

Instructions

  • To Make The Peanut Sauce: Whisk all ingredients together in a small bowl until combined.  If you would like a thinner sauce, whisk in more water.
  • To Make The Spring Rolls: Cook thin rice vermicelli noodles according to package directions.  Once they are al dente, transfer the noodles to a strainer and rinse with cold water until the noodles are completely chilled.  Toss the thoroughly with a drizzle of oil (I like using sesame oil) to prevent the noodles from sticking together.  Set aside.
  • Fill a large shallow pan with warm water (a sauté pan or pie dish works great).  Lay a spring roll wrapper in the hot water and let it rest there for about 20-30 seconds until soft, but not mushy.  Transfer the spring roll wrapper to plate (or a clean towel spread out on a flat surface, which will help the wrapper not to stick).
  • Arrange your fillings in the center of the wrapper in a vertical line.  Fold in the top and bottom sides of the wrapper.  Then fold over the left side of the wrapper, tightly tucking in the fillings, and roll the wrapper to the right until it is sealed.
  • Serve immediately with the peanut dipping sauce and/or nuoc cham, or refrigerate in a sealed container for up to 3 days.

Notes

*All of these ingredient amounts are general estimates.  Feel free to use more/less of your favorite ingredients.