What’s better than delicious? Because whatever that is, describes just how amazing these spring rolls are. Seriously, I could have eaten EVERY SINGLE ONE! I think you’ll find that these are super easy to make, full of good-for-you fresh ingredients, and an easy recipe to swap or omit the ingredients you don’t like, don’t have, or can’t find.
There are three main keys to follow when making these spring rolls:
- Slice your ingredients thin (see image below).
- Don’t over-stuff. Doing so will likely cause your rice wrapper to tear, or make it rather difficult to eat.
- Roll tightly. Practice makes perfect and it may take you a couple of tries to really get the hang of rolling these. Good thing is, no one is judging you by how they look, just how delicious they taste!
Thinly sliced ingredients for spring rolls.
Although I’m calling these ‘mango, avocado, & spring rice rolls,’ don’t be fooled. There are a few other essential ingredients to round out this recipe into a super healthy and flavorful dish.
I love this peanut sauce and these spring roll wrappers were perfect, too!
Mango, Avocado, & Rice Spring Rolls
Here’s what you’ll need:
10 spring roll wrappers (approx. 9-in. rounds)
1 cup, packed, baby spinach
1 cup purple flowering kale, stems removed (You may find this particular ingredient hard to find. No worries, though, simply omit it from this recipe.)
½ yellow bell pepper, thinly sliced
½ orange bell pepper, thinly sliced
1 mango, peeled and thinly sliced (Check out these instructions if you are unsure how best to cut a mango. Unlike these instructions, however, keep your slices thin and long, not thick and cubed.)
1 avocado, pit removed, peeled, and thinly sliced (Check out these instructions if you are unsure how best to cut an avocado.)
1 cup cilantro, roughly chopped
¾ cup cooked jasmine rice
Spicy peanut dipping sauce: Tsang® Bangkok Peanut Sauce (or another peanut sauce of your choice)
Makes 10 spring rolls
- Fill a wide-mouth bowl (or improvise and use a sauté pan!) with warm water. Take one rice paper wrapper and dip it into the water. Let it soak 10-15 seconds or until the rice paper becomes soft and pliable. Remove from water, letting the excess water drip into the bowl, and place on a clean surface or wet tea towel.
- Fill the bottom third of the rice paper wrapper with two spinach leaves and flowering kale leaves, one yellow and one orange pepper strip, 1-2 strips of mango and avocado, and two teaspoon sized spoonfuls of jasmine rice. Finish by generously sprinkling cilantro on top of other ingredients.
- Fold the bottom of the rice wrapper, up. Then fold in both sides and roll paper tightly, upwards, to form a neat roll shape. Set roll aside.
- Repeat process with each rice paper wrapper until you have 10 neatly rolled spring rolls.
- Serve immediately alongside spicy peanut dipping sauce.
Another excellent add-in is sautéed shrimp. Lightly sauté 6-7 medium-sized shrimp in olive oil over medium heat. Allow for shrimp to cool slightly before handling.
Có một bữa ăn ngon! (“Have a nice meal” translated in Vietnamese)
Joe, master spring roll roller.
This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
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