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{Today I’ve partnered with Reynolds Kitchens! ? }
Hey, Hi! You ready for some avocado veggie spring rolls?
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.
Anyway.
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! 🙂
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.
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. 🙂
Veggie Spring Rolls with Thai Mango Dipping Sauce.
Ingredients
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)
Instructions
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).
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Yup. GO TIME. ?
Can I just say that I’m obsessed with your food photography? And your recipes are pretty amazing too! 😉 I never made spring rolls, so I guess this would be the perfect time to try them!
Thank you so much Caroline! Yes definitely a perfect time to try them, they’re so delicious!!
Yummi! Thanks for sharing!
xx Isabelle
Thanks Isabelle! I’m glad you enjoyed it!
THAT SAUCE! These rolls are packed with allllll the stuff I’m craving right now! So delicious!
Thanks Katrina! I am so happy you enjoyed the rolls and the sauce!! (:
I just threw together a batch of this dipping sauce, but subbed raw honey + a big pinch of crushed red pepper for the sweet chili sauce. SO GOOD. I was resisting making another batch of spring rolls since today I shared a spring roll recipe w/peanut sauce today on my blog (twinning!), but your mango sauce was calling to me!
It’s just the perfect time for spring rolls!! Thank you Chelsea, I’m so happy you enjoyed them! Nice touch with the red pepper!
I love making summer rolls. They are as much fun to create as they are to eat. Thank you for reminding me that we’re back in the perfect season for them (and that I already have the rice papers in my pantry). Plus, I can’t wait to try out the mango sauce. Thanks so much, Ardith
Thank you Ardith! I agree, they are so fun to make and eat! I hope you love the mango sauce as much as I did!!
Oh my gosh! These spring rolls look sooo amazing. And your sweet Thai mango sauce sounds so incredible! I already know I’ll become obsessed with it!
Thank you Andrea! I hope you enjoy them! (:
Yummm!
This week in Montreal we’ve had crazy hot weather ! (two week ago we had snow one day…. not it’s like 90 degree F)
With the endless winter, I had almost forget the existence of spring/summer roll.
How perfectly timed your post are !!! I’ll def make them for next week 🙂
That sauuuuceee yumm, can’t wait to eat it ihih
Wow! That weather sounds crazy. I’m so happy that this is perfectly timed and I hope you enjoy them!! Thanks Erika!
Oh My God ! That dipping sauce !!! Pure heaven ! I was just making it minutes ago for my lunch of tomorrow. Couldn’t help myself, I’ve had a few spoonful of just the sauce. YUMMY !!!
AH!! So happy you liked it!! Thanks Erika!
These spring rolls and the dipping sauce look amazing!!
Thank you Deborah! If you get a chance to try them I hope you enjoy!! (:
This is what I need right now! Lots of goodies dipped in a mouth-watering sauce!
Yes this hits the spot! I hope you enjoy it Julia!
The colours and dipping sauce make me so, so happy. I am really craving some tofu with mango and mint now!
Thank you Ksenia! I’m glad you enjoyed it, go for some tofu girl!
I could have this for lunch today and be quite happy about it!!!
https://bloglairdutemps.blogspot.pt/
Thanks Miranda! Hope you love it!
This looks soooo delicious! Love all the different colors!
Usually I’ll just make a spring roll bar, just like a taco bar, but with spring roll things! That eliminates all the “picky eater”-comments like “Why did you that in?!” or “You did put TOO MUCH of that in!”
Thank you Patricia! The spring roll bar is such a good idea!! I may just have to try that for my family!
Glad you like the idea and hope you’re family likes it too!
I am sure they will love it! Thanks Patricia!
You’re welcome 😀
So colorful and healthy.
Thanks Nancy!!
Beautiful! After many failed attempts we finally know how to make summer rolls that actually look good. Next up will be there for sure, the sauce sounds delish!
Thank you so glad you enjoyed them!! I’m sure next time they will be perfect(:
my go-to dipping sauce is normally peanut butter, chili garlic sauce, hoisin and a bit of water to thin, but yours sounds so much fresher! and i love that there’s mango involved.
Those sounds delish!!
The mango is yummy! Hope you love it Heather!