For best results, use very ripe but firm mangoes for the dipping sauce. Don't oversoak the rice paper wrappers, as they will become too sticky and difficult to work with. Feel free to customize the vegetable filling with your favorite seasonal produce. The spring rolls can be prepared a few hours in advance. Store them covered in the refrigerator.
Veggie Spring Rolls with Thai Mango Dipping Sauce
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME20 mins
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SERVING8 People
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VIEWS25
Delight in these vibrant and refreshing spring rolls, bursting with crisp vegetables and the bright flavors of a luscious Thai mango dipping sauce. A perfect appetizer or light meal!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol1 mg
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Fiber3 g
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Protein2 g
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Saturated Fat1 g
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Sodium116 mg
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Sugar5 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Dipping Sauce (5 minutes): In a blender, combine the diced mango, grated ginger, sweet Thai chili sauce, rice vinegar, and lime juice. Blend until completely smooth. Add the chopped basil and cilantro, pulsing briefly until finely chopped and incorporated. Transfer the sauce to a small bowl, cover, and refrigerate until ready to serve.
02
StepPrep the Spring Roll Ingredients (10 minutes): Gently squeeze a little lime juice over the avocado slices to prevent browning. Arrange all the vegetables and herbs in an organized assembly line to streamline the spring roll construction process.
03
StepAssemble the Spring Rolls (20 minutes): Fill a shallow dish with warm water. Submerge one rice paper wrapper in the warm water for 5 to 10 seconds, or until softened and pliable. Carefully remove the wrapper and lay it flat on a clean work surface.
04
StepLayer the Filling: Near one end of the softened rice paper wrapper, arrange 1-2 avocado slices, a small handful of fresh cilantro and mint leaves, and a generous handful of your prepared vegetables. Season the vegetables lightly with salt and pepper.
05
StepRoll the Spring Roll: Fold both sides of the rice paper wrapper towards the center, covering the filling. Then, tightly roll the wrapper from the filled end, like a burrito, being careful not to tear the paper. Place the finished spring roll on a serving platter and cover immediately with Reynolds Wrap Aluminum Foil to prevent drying out.
06
StepRepeat: Continue assembling the remaining spring rolls with the remaining ingredients, keeping the finished rolls covered with foil as you work.
07
StepServe (2 minutes): Serve the spring rolls chilled or at room temperature with the prepared mango dipping sauce and a sprinkle of chopped peanuts.
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RECIPE REVIEWS
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Please Rate
Loren Langworth
Jun 20, 2025These were amazing! The mango dipping sauce is the perfect complement to the fresh veggies.
Cielo Baumbach
Jun 19, 2025I added some cooked shrimp to mine and they were delicious!
Roselyn Murazik
May 9, 2025I made the dipping sauce ahead of time and it was even better the next day.
Hosea Douglas
May 5, 2025This recipe is a keeper! So easy and delicious.
Bennie Haag
Apr 26, 2025I found that using slightly cooler water helped prevent the rice paper from becoming too sticky.
Lelia Wintheiser
Apr 21, 2025Be careful not to overfill the spring rolls, or they will be difficult to roll.
Nedra Rodriguez
Apr 10, 2025These are so refreshing and perfect for a summer lunch.
Anais Bergnaum
Apr 7, 2025I subbed the peanuts with sesame seeds due to allergies and it was still great!
Spencer Block
Apr 4, 2025My kids loved these! A great way to get them to eat more vegetables.
Tressie Jakubowski
Apr 3, 2025The rice paper was a little tricky to work with at first, but once I got the hang of it, they were easy to make.