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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 decided to make these rolls but couldn’t find rice wrappers in my local shop. So I used rice noodles instead and made veggie&rice noodle salad with mango sauce. It was delicious! Refreshing, colorful and sooo tasty. Thank you so much for sharing this recipe, I cannot wait to try more recipes from this page 🙂

  2. I need a super low sodium version of this, so I’m glad there’s no soy or fish sauce! I would also like to avoid the wrappers. Then I think I noticed you have lettuce leaves inside the wrapper. You didn’t mention lettuce in your recipe. What kind works well for wrapping? Did you use the wrappers to keep the lettuce from breaking apart? Are the wrappers necessary? (Just hoping they’re not , but maybe I could use them if necessary.)

    1. Hey Clare!! I like to use butter lettuce! 🙂 You can use the lettuce in place of the wrappers, that will be great! Please let me know if you have any other questions. I hope you love these spring rolls!

  3. Someone told me once that Summer Rolls are “fresh” and Spring Rolls are fried. This was in a Vietnamese restaurant, so not sure if it’s universal, but thought it was an interesting perspective!

    1. Hey Ahonui!! Yes, I have actually hear that as well, but I decided to leave my spring rolls un-fried to make them a bit healthier. Thank you!

  4. Wondering how long they last in refrigerator…i would love to use them for my lunches through the week..if you have any idea about how long they last it would help out..

    1. I have made overnight spring rolls for lunch a couple times, and they never turn out great. If you cover them with plastic wrap or aluminum foil they turn out to mushy, because of the excess moisture, and if you pack them in something dry like baking paper, they stick to the paper. It’s more like an instant eat thing, Penny ?

    2. Hey Penny!! To be honest, these are best eaten the day you make them. The papers can get a little soggy, but I have eaten leftovers a few days after making and they still taste great! Let me know if you have any questions. Thank you!

  5. How do you keep the rice wrappers from becoming rubbery? Sauce was delicious, but the consistency of the wrappers was not so good.

    1. Hey Betsy, i’m thinking you may be soaked the rice soaked the rice paper too long. That can lead to bad texture. Let Me know if you have questions.

  6. I notice you instruct to wrap with foil so they don’t dry out. Does that mean I can’t make these much in advance? Can I make the in the morning, maybe cover with a damp paper towel and foil and out in the fridge for 5 hours?

    1. I’m not trying to be the “I know better”- type of person, but it’s not a good idea to make spring rolls in advance and wrap them in foil.
      Did that once for school lunch and the rice paper became very mushy and fell apart very easily, because of the moisture. It was a tiny bit better with plastic wrap, but not that much.

  7. Spring rolls are STAPLES in Vietnamese cuisine! I LOVE that Thai sauce too. SO. FREAKING. TASTY.

  8. Hi. They look great, but…are the rolls pictured lined with cabbage leaves first? Help kinda confused?

  9. Hi Tieghan,

    Correct me if I’m wrong, but you haven’t yet posted your recipe for homemade sweet thai chili sauce! I think I remember you saying you might post it like a year ago or more (I check your blog almost religiously) and I am seriously eager to know how you go about it! I buy thai chili sauce from the store but it always has so many mystery ingredients and I would love to know how to keep it simpler. Plus I bet your recipe is freaking delicious, just saying 🙂

    1. Hey Katie!! I AM SO SORRY! Honestly, I kind of forgot about posting that recipe…things have been a little crazy so I too have just been buying mine at the store. 🙁 I will try and get this recipe all tested and read to go soon!! Sorry for the major delay!!

      Thank so much for reading daily, that is so AMAZING!! 🙂 Tieghan!

  10. These look gorgeous! I love spring rolls, so I am excited to give these a try. I hope your presentation went well in New York!

  11. Besides chili sauce I had all the ingredients on hand, so at lunch time I walked straight in the kitchen and made your recipe! Thank you! The mango sauce is awesome. I substituted the chili sauce for honey and jalapeno.