Description
These refreshing Mango Avocado Spring Rolls are filled with vibrant colors and flavors, wrapped in delicate rice paper, and served with a creamy peanut sauce. They make a perfect appetizer or light meal for any occasion.
Ingredients
Scale
Rice Paper Rolls:
- 8 rice paper wrappers
Filling:
- 1 ripe mango, peeled and sliced into thin strips
- 1 ripe avocado, sliced
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup cooked rice noodles (optional)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
Peanut Sauce:
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 1–2 tablespoons warm water to thin
Instructions
- Prepare Filling: Slice mango, avocado, shred cabbage and carrots, and cook rice noodles if using. Gather mint and cilantro leaves.
- Soak Rice Paper: Submerge one rice paper wrapper in warm water for 10-15 seconds.
- Assemble: Place mango, avocado, cabbage, carrots, noodles, mint, and cilantro in the center of the wrapper. Fold sides and roll tightly.
- Make Peanut Sauce: Whisk peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and garlic. Thin with warm water.
- Serve: Enjoy spring rolls with peanut sauce for dipping.
Notes
- Best when eaten the same day.
- Add tofu or shrimp for added protein.
- Peanut sauce can be prepared in advance and stored in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 spring roll with sauce
- Calories: 160
- Sugar: 5g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
