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5 from 7 votes

Veggie Spring Rolls with Thai Mango Dipping Sauce.

Light and crunchy, sweet and spicy and basically filled with all good things.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese
Keyword: mango, spring rolls, vegetarian
Servings: 8 Servings
Calories: 124kcal
Author: halfbakedharvest


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.


Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Cholesterol: 1mg | Sodium: 190mg | Potassium: 230mg | Fiber: 2g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 13.8mg | Calcium: 24mg | Iron: 1mg