Salad Rolls with Mango and Avocado
Bright, fresh, and bursting with vibrant flavors, these Salad Rolls with Mango and Avocado are a must-try for anyone seeking a healthy yet satisfying meal. Wrapped in delicate rice paper, each roll is a colorful medley of creamy avocado, juicy mango, crunchy carrot, crisp cucumber, and red bell pepper, complemented by fragrant cilantro and mint. Paired with a rich and tangy peanut butter dipping sauce, sweetened with honey (or maple syrup for a vegan twist) and spiced with optional sriracha, these rolls are a perfect balance of textures and flavors. Ready in just 30 minutes and requiring no cooking, they make a refreshing appetizer, light lunch, or snack. Whether you're hosting a dinner party or meal-prepping for the week, these vibrant Vietnamese-inspired spring rolls are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 medium Mango
- 1 medium Avocado
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 cup Fresh cilantro
- 0.5 cup Fresh mint leaves
- 1 cup Cooked rice noodles
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Peanut butter
- 1 tablespoon Honey (or maple syrup for vegan option)
- 2 tablespoons Water
- 1 teaspoon Sriracha (optional)
Instructions
Prepare the vegetables: Peel and thinly slice the mango into strips. Cut the avocado in half, remove the pit, and slice it into thin pieces. Peel and julienne the carrot and cucumber. Remove the stem and seeds from the red bell pepper and cut it into thin strips.
Cook the rice noodles according to the package instructions. Once cooked, rinse with cold water and set aside.
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, lime juice, peanut butter, honey (or maple syrup), water, and sriracha (if desired) until smooth. Adjust the consistency with more water if needed.
Fill a large shallow dish or skillet with warm water. Submerge one rice paper wrapper in the water for about 10-15 seconds, or until softened but still slightly firm. Remove and place it on a clean, damp kitchen towel or cutting board.
Assemble the salad rolls: On the lower third of the rice paper wrapper, place a small handful of rice noodles, a few slices of mango and avocado, and a mix of carrot, cucumber, and bell pepper. Add a few cilantro leaves and mint leaves.
Fold the bottom edge of the wrapper tightly over the filling. Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining wrappers and fillings.
Serve: Arrange the salad rolls on a platter and serve with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 482 mg | 10% | |
*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.
