Vegan Mango Avocado Spring Rolls

There's a particular moment in summer when the farmers market overflows with mangoes so fragrant you can smell them from across the parking lot, and that's when I knew these spring rolls had to happen. My neighbor stopped by with a bag of avocados from her tree, and instead of the usual guacamole routine, I found myself craving something lighter, fresher, with that satisfying snap of cold vegetables and herbs. The rice paper wrapper became my canvas that afternoon, and what started as an experiment turned into the kind of dish I now make whenever I want to feel like I'm actually doing something good for myself while also impressing whoever's lucky enough to eat one.

I made these for my sister's book club last spring, and what I didn't expect was how they'd become the thing people actually remembered about the evening instead of the book discussion. Someone asked for the recipe before the second round of wine, and now three of those ladies make them regularly. There's something about a homemade spring roll that feels both elegant and approachable, like you're doing something fancy without pretending to be a chef.

Ingredients

• Rice paper wrappers (22 cm diameter), 8: These delicate sheets are your vessel, and they soften so quickly that timing is everything—too long in water and they tear, too short and they crack when you fold them.
• Ripe mango, 1, peeled pitted and sliced into thin strips: Choose one that yields slightly to pressure but isn't mushy, and the sweetness will balance the savory sauce beautifully.
• Ripe avocado, 1, peeled pitted and sliced: Slice it just before assembly so it doesn't brown, and the creamy texture will be what people bite into first.
• Medium carrot, 1, julienned: The slight crunch and natural sweetness add texture that keeps every bite interesting.
• Small cucumber, 1, julienned: This keeps things cool and crisp, cutting through the richness of the avocado with refreshing contrast.
• Red bell pepper, 1 cup, thinly sliced: The bright color matters as much as the gentle sweetness it brings to the filling.
• Purple cabbage, 1 cup, shredded: It won't wilt or get soggy, and the purple creates that gorgeous visual pop when you bite into a roll.
• Fresh mint leaves, 1/2 cup: Mint is the quiet hero here, adding brightness and that cooling sensation that makes these rolls feel special.
• Fresh cilantro leaves, 1/2 cup: Use it generously unless you're one of those people it tastes like soap to, then scale back.
• Fresh basil leaves, 1/2 cup: Regular basil works, but if you find Thai basil at an Asian market, grab it for an extra layer of aromatic complexity.
• Sweet chili sauce, 1/3 cup: Store-bought is perfectly fine, but homemade gives you control over how spicy and sweet you want it.
• Lime juice, 1 tablespoon: Fresh lime is non-negotiable here; bottled will taste flat by comparison.
• Soy sauce or tamari, 1 teaspoon: Tamari is naturally gluten-free if that matters to you, and it adds umami depth to the sauce.
• Toasted sesame seeds (optional), 1 teaspoon: They add a subtle nuttiness and catch between your teeth in the best possible way.

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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Get your mise en place ready:

Arrange all your prepped vegetables, mango, avocado, and herbs on a platter so everything is within arm's reach. This moment of organization prevents panic halfway through rolling when your hands are wet and you're reaching for a missing ingredient.

Warm your rice paper:

Fill a large shallow dish with warm (not hot) water, and submerge one wrapper for about 10 to 15 seconds until it's just pliable enough to work with. You'll feel the moment it transitions from stiff to soft—that's your cue to pull it out.

Create your canvas:

Lay the softened wrapper on a damp kitchen towel or cutting board, smoothing out any wrinkles gently with your fingers. The dampness prevents sticking and makes the whole process feel less stressful.

Build your filling:

In the lower third of the wrapper, arrange a small amount of each ingredient in a line—mango, avocado, carrot, cucumber, bell pepper, cabbage, and a few leaves of each herb. Less is more here; overstuffing is the most common mistake and makes rolling nearly impossible.

Roll with intention:

Fold the bottom edge of the wrapper over the filling, tuck in the sides firmly, and roll tightly and smoothly away from you like you're wrapping a burrito. The tighter you roll, the better it holds together when you dip it in sauce.

Keep your rhythm:

Repeat with the remaining wrappers and fillings, and try not to worry if your first two rolls look awkward. By roll number four, your hands will remember what they're doing.

Mix your dipping sauce:

In a small bowl, whisk together sweet chili sauce, lime juice, and soy sauce or tamari until combined. Sprinkle with sesame seeds if you want that little finishing touch of sophistication.

Serve immediately:

These are best enjoyed fresh and cold, with the sauce waiting right beside them. The contrast between the cool, crisp filling and the warm, tangy sauce is what makes them memorable.

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These spring rolls became my default answer to the question of what to bring somewhere when I didn't know what else to make. They showed up at a beach picnic where everyone's hands got sandy, and somehow they still tasted perfect because they're forgiving enough to handle being transported and rustic enough to eat by a bonfire. That's when I realized they weren't just appetizers—they were the kind of food that works anywhere.

The Art of Rolling

Rolling spring rolls is honestly less about precision and more about confidence. The first time you do it, your hands will feel clumsy and you'll probably tear a wrapper or two, but that's exactly how you learn where the pressure points are. My breakthrough came when I stopped thinking about it as a technique and started thinking of it as assembly—lay, fold, tuck, roll—and suddenly it became meditative instead of stressful.

Making It Your Own

These rolls are a template waiting for your interpretation. Some people add strips of crispy tofu or marinated tempeh for protein, others swap herbs based on what's in their garden or what they're craving. I once made a version with mango, avocado, and mint alone because I was out of basil, and it was actually more refreshing than the full herb version.

Storage and Next-Day Strategy

If you make these ahead, they'll keep in the refrigerator for up to 24 hours wrapped in damp paper towels and sealed in plastic wrap. The wrapper will firm up slightly as it sits, which some people actually prefer because it's easier to pick up without worrying about them falling apart. The sauce is best made fresh, but you can prepare it the morning of and let it live in the fridge until you're ready to serve.

• Wrap each finished roll individually in damp paper towels before storing so they don't stick to each other.
• If the wrapper dries out, run it under cool water very briefly to restore its pliability before eating.
• The sauce can be made up to three days ahead, making assembly day less hectic.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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These spring rolls remind me that the best meals are the ones that come together quietly, without fuss or drama, and somehow taste like summer no matter what season it actually is. That's worth knowing how to make.

Recipe Questions & Answers

→ How do I prevent rice paper from tearing?

Soak rice paper in warm water for 10-15 seconds until pliable but not too soft to avoid tearing during rolling.

→ Can I prepare these rolls in advance?

Yes, wrap the rolls tightly in damp paper towels and plastic wrap, then refrigerate for up to 24 hours to maintain freshness.

→ What herbs work best in these rolls?

Fresh mint, cilantro, and basil provide vibrant flavor, but Thai basil or parsley are great alternatives.

→ How can I add protein to these rolls?

Include thin strips of marinated tofu or tempeh inside the rolls for a plant-based protein boost.

→ Is the sweet chili sauce store-bought or homemade?

Both options work; homemade sauce can be made by simmering rice vinegar, sugar, soy sauce, garlic, and chili flakes until thickened.