Avocado, Mango & Mint Spring Rolls
Fresh Vietnamese-style rice paper rolls filled with creamy avocado, sweet mango, crisp vegetables and loads of fresh mint. Served with a zingy lime dipping sauce.
Prep
20 min
Cook
0 min
Total
20 min
Servings
2
Ingredients
- 8 rice paper wrappers (22 cm)
- 1 ripe avocado, halved and sliced
- 1 ripe but firm mango, peeled and cut into thin strips
- 1 carrot, julienned
- ½ cucumber, cut into thin sticks
- 1 large handful fresh mint leaves
- 4 leaves butter lettuce or little gem
- 50 g rice vermicelli, cooked and cooled (optional)
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp honey or maple syrup
- 1 tsp soy sauce or tamari
- ½ tsp sesame oil
Method
- 1
Make the dipping sauce: whisk together lime juice, honey, soy sauce and sesame oil. Taste and adjust — more lime for acidity, more honey to balance. Set aside.
- 2
Prepare all your fillings before you start rolling: slice the avocado and mango, julienne the carrot, cut the cucumber into sticks, and pick the mint leaves. Have everything within reach.
- 3
Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper for about 15 seconds — it should be pliable but still slightly firm (it will soften more as you fill it).
- 4
Lay the wrapper on a clean board or slightly damp surface. In the lower third, place a mint leaf or two face-down (so they show through the wrapper), then add a small amount of each filling: lettuce, vermicelli if using, avocado, mango, carrot and cucumber.
- 5
Don't overfill — about 2–3 tbsp of filling total per roll is plenty.
- 6
Fold the bottom of the wrapper up over the filling, fold in both sides firmly, then roll up away from you, keeping it tight.
- 7
Repeat with the remaining wrappers. Serve immediately with the dipping sauce.
Nutrition per serving
280kcal
Calories
4g
Protein
38g
Carbs
13g
Fat