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Hey, Hi! You ready for some avocado veggie spring rolls?

Avocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvest

Because I’m super excited to tell you about them…all though I had a crazy hard time with the name!

I mean should I go with spring rolls or summer rolls? While it’s still spring now, that doesn’t mean that come mid June we can’t still make these, you know? To be honest, I REALLY wanted to title these “summer rolls”, but seeing as we still have pretty much a whole month left of spring, I stuck with spring. Don’t worry, there’ll be plenty recipes to come with “summer” in the title…

Sorry sometimes I can get a little ahead of myself. Ooops.


Can we talk about my serious love for these pretty rolls? Cause I mean they’re my favorite. Light and crunchy, sweet and spicy and basically filled with all good things… good things I am currently obsessed with. AND they’re pretty healthy too! YEAH! 🙂

Avocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvestAvocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvestAvocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvest

Alright, so first things, first.

Let’s talk about the rolls themselves. They are packed to the brim with veggies…PACKED. I’m talking carrots, bell peppers, cucumbers, cabbage, lettuce, etc. So many veggies, but yet so, so, good! There’s also some rather large handfuls of fresh cilantro and mint, plus sliced avocado and peanuts. I know, I know, that’s a lot. Like how did I get all of that to fit? I dunno, but I did, and I’m so glad!

What I love most about spring rolls, is that the recipe is so loose. You can really use any combo of veggies that you love. What I used in this recipe are my personal favorites, but if you love shredded beets or zucchini, or whatever, you can use those too! It’s really just a matter of trying to roll a ton of fresh veggies, and maybe even some fruit, into a spring roll wrapper…

Which by the way, is really not as hard as you’d think. I will say that your first roll will probably not be your prettiest, but by the time you get around to wrapping up your third roll, you’ll have the hang of the whole tucking and rolling process. Promise it’s not scary… YOU CAN DO IT. Then just place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.

All that said, if you’re feeling super lazy (no judgement here…been there…wait I AM there…) you can just make spring roll salads/bowls and call it a day. Just add all your veggies to a bowl, maybe add some rice noodles, cause that would be delish, and then add a very generous amount of that mango dipping sauce.

Avocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvest

Avocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvest

Oh and um, that mango sauce? I will not lie, it is the sole reason I wanted to make spring rolls.

I mean, sweet Thai chili sauce? mango? basil? lime?

Again, all my favorites!!

Seriously though, this sauce is EVERYTHING. I have been making it to eat with salads, Thai noodles, as a dipping sauce for coconut shrimp, like everything. It’s that good. You will LOVE it, or I hope you will, cause it’s one of my favorites and I am kind of excited about it.

These rolls are perfect for snacks, lunch, light dinners and obviously as appetizers. Meaning all those upcoming summer parties. YUP, these NEED to be on the menu, duh.

If you’d like to make these a little heartier, try adding grilled chicken or shrimp. If you need some more carbs? Thai rice noodles in for the win!

And then, that’s that! I’m thinking it’s spring roll go-time. 🙂

Avocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvest

Veggie Spring Rolls with Thai Mango Dipping Sauce.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 Servings
Calories Per Serving: 113 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Thai Mango Dipping Sauce

  • 1 ripe mango diced
  • 1 inch knob of fresh ginger grated
  • 2 tablespoons sweet Thai chili sauce
  • 2 tablespoons rice vinegar
  • Juice from 1 lime
  • ½ cup fresh Thai basil and or cilantro chopped

Veggie Spring Rolls

  • 1 large avocado peeled, pitted + thinly sliced
  • 2 cups fresh vegetables such as cucumbers lettuce, carrots and bell peppers - all thinly sliced, diced or cut into matchsticks
  • Salt + pepper to taste
  • A big handful of both fresh cilantro and mint
  • 8 rice paper wrappers
  • Chopped peanuts for topping (optional)


Thai Mango Dipping Sauce

  • In a blender, combine all the ingredients except the basil and cilantro. Blend until smooth, add the basil + cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until ready to serve.

Veggie Spring Rolls

  • Squeeze a little lime juice over the sliced avocado.
  • Create an assembly line of vegetables, so that they are all ready to go. I love using carrots, bell peppers, butter lettuce and fresh microgreens.
  • Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering with 1-2 slices of avocado, and small handfuls of fresh cilantro + mint, and a handful of veggies. Sprinkle the veggies with salt + pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.
  • Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
  • Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).


*To make for easing rolling, you can combine all your vegetables and herbs in a bowl, season with salt + pepper and then roll them in the spring roll wrappers as directed.
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Avocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvest

Yup. GO TIME. ?

{This post is sponsored by Reynolds Kitchens. Thanks for supporting the brands that keep Half Baked Harvest cooking!! }
Avocado Veggie Spring Rolls with Sweet Thai Mango Sauce | @hbharvest

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  1. I couldn’t wait to try out this recipe but I think I may have used too much ginger in the Thai mango sauce. It has a bit more bite than I’d like. Would you just double the recipe and omit the ginger? I can’t wait to put it all together!! Thanks ☺️

    1. Hi Katherine,
      Thanks for giving the recipe a try! For less ginger flavor I would just reduce or omit the ginger to your liking:) I hope this helps! xx

  2. If I was to make this as an entree, what would you suggest I serve with it for a side or two? Will report back with our experience later 🙂 Thanks!

    1. Hey Kaley,
      I would do some white rice and a salad:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. These look so, so good! Can’t wait to try them. (It is currently -15 degrees outside so I could use a little ‘Spring’ in my life :)) Tieghen your recipes are so great. I am not sure why I bother to look at any others. I have yet to try one that wasn’t delicious! Thank you!