Mango Avocado Spring Rolls with Peanut Sauce
Bright, fresh, and bursting with tropical flavor, these Mango Avocado Spring Rolls with Peanut Sauce are the ultimate healthy snack or light meal. Featuring a medley of vibrant ingredients—like sweet mango strips, creamy avocado, crunchy julienned vegetables, and tender vermicelli noodles—all wrapped up in delicate rice paper, each bite is a refreshing blend of textures and flavors. Fresh mint, cilantro, and crisp romaine add herbal notes, while the accompanying creamy peanut sauce, infused with soy sauce, hoisin, and a hint of sesame oil, delivers a perfectly savory-sweet finish. These no-cook, vegan-friendly (with a simple substitution for honey) rolls are as easy to prepare as they are delicious, making them a versatile option for lunch, appetizers, or even meal prep. Serve them fresh for a stunning and wholesome dish that’s sure to impress!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 1 medium Mango, ripe and sliced into thin strips
- 1 medium Avocado, sliced into thin strips
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 100 grams Vermicelli rice noodles, cooked and drained
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 4 leaves Romaine lettuce leaves, chopped
- 4 tablespoons Creamy peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Honey (or maple syrup for vegan option)
- 2 tablespoons Warm water (for peanut sauce)
- 4 cups Warm water (for soaking rice paper wrappers)
Instructions
Prepare all the filling ingredients. Slice the mango, avocado, carrot, and cucumber into thin strips. Cook and drain the vermicelli rice noodles as per the package instructions.
Fill a large shallow dish or a wide bowl with warm water (about 4 cups). Dip one rice paper wrapper into the water for 10-15 seconds until pliable, but not too soft.
Lay the softened rice paper wrapper flat on a clean surface or cutting board.
In the bottom third of the wrapper, layer a small portion of romaine lettuce, a few strips of mango, avocado, carrot, cucumber, a small bundle of cooked noodles, and 2-3 mint and cilantro leaves.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly into a spring roll log. Repeat with the remaining wrappers and fillings.
To make the peanut sauce, mix the peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, honey (or maple syrup), and warm water in a small bowl until smooth and creamy. Add more water if a thinner consistency is desired.
Serve the spring rolls fresh with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 50.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2088 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
