Name: Crispy Veggie Spring Rolls with Mango Dip
Prep time: 30 min
Total time: 30 min
Ingredients: 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); 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

These vibrant spring rolls are a delightful explosion of fresh flavors and textures, perfectly complemented by a luscious Thai mango dipping sauce. Easy to assemble and visually stunning, they are ideal for a healthy appetizer or a light, satisfying meal. We’ve curated the best ingredients and steps to ensure your spring rolls are a guaranteed hit. Our recipe focuses on a colorful medley of fresh vegetables, creamy avocado, and aromatic herbs, all wrapped in delicate rice paper. The accompanying mango dipping sauce adds a sweet, tangy, and slightly spicy dimension that elevates the entire dish, making these spring rolls a standout choice for any occasion.

⏱ Time: 30 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Crispy Veggie Spring Rolls with Mango Dip

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Prep Time 30

Total Time 30

Servings: 8

Ingredients Method Notes

Ingredients

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)
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

Method

Thai Mango Dipping Sauce: In a blender, combine diced mango, grated ginger, Thai chili sauce, rice vinegar, and lime juice. Blend until smooth.
Add the chopped Thai basil and cilantro to the blender and pulse briefly until just incorporated. Pour into a bowl, cover, and refrigerate.
Veggie Spring Rolls Prep: Squeeze a little lime juice over the thinly sliced avocado to prevent browning.
Prepare an assembly line with all your thinly sliced vegetables (cucumbers, lettuce, carrots, bell peppers) and fresh mint and cilantro.
Dip one rice paper sheet into a shallow dish of warm water for 5-10 seconds until pliable. Place it on a flat surface.
Layer 1-2 slices of avocado, a small handful of fresh cilantro and mint, and a generous portion of mixed veggies towards one end of the wrapper. Sprinkle with salt and pepper.
Fold both sides of the rice paper towards the center, then tightly roll from the filled end to create a neat spring roll. Place on a platter.
Repeat with remaining ingredients, keeping the finished spring rolls covered with foil to prevent drying. Serve with the chilled mango dipping sauce.

Notes

– Ensure your vegetables are thinly sliced or julienned for easy rolling.
– Don’t over-soak the rice paper; it should be pliable but not mushy.
– Layer ingredients towards one end of the wrapper to facilitate a tight roll.
– Cover finished rolls with foil or a damp cloth to prevent drying out.

Pro tips

Ensure your vegetables are thinly sliced or julienned for easy rolling.
Don’t over-soak the rice paper; it should be pliable but not mushy.
Layer ingredients towards one end of the wrapper to facilitate a tight roll.
Cover finished rolls with foil or a damp cloth to prevent drying out.

Enjoy these refreshing spring rolls as a healthy and flavorful snack or appetizer. Experiment with different vegetable combinations to make them your own!

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