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Mango Spring Rolls

The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

Fresh, light and filled to the brim with fruits and veggies, these Mango Spring Rolls will bring new life to your arsenal of appetizers!

Mango Spring Rolls

I love any kind of spring roll, but these rank at the top of my list thanks to a variety of textures! With smoothness from rice paper, crunch from cabbage and peppers and creaminess from mango and avocado, each bite is complex and refreshing.

When I say complex, I mean it in reference to how it feels on your palate. When it comes to assembling these spring rolls, the process could not easier!

Mango Spring Rolls

You can’t enjoy a good spring roll without a dipping sauce. Sure, you could make your own, but why waste the time when Heinen’s carries an incredible Thai Peanut sauce under their Two Brothers brand? Simply pour some in a bowl and serve alongside these rainbow-colored rolls for a healthy treat you’ll make on repeat!

Mango Spring Rolls
Mango Spring Rolls
Prep time:
15min
Total time:
15min

Servings:
20 Spring Rolls

Ingredients

  • 1-2 packs rice wraps
  • 2-3 carrots, peeled
  • 2 champagne mangoes, skinned and julienned
  • 1 red bell pepper, cored and julienned
  • 2 avocados, thinly sliced
  • 1 red cabbage, thinly shredded
  • 1 heart of romaine, thinly shredded
  • 4 small cucumbers, julienned
  • Two Brothers Thai peanut sauce (sub for dipping sauce of choice)

Instructions

  1. Prep all of the fruits and vegetables according to the descriptions above.
  2. One at a time, dip each sheet of rice paper into a bowl or tray of water to soften. Dip each sheet in and out of the water, submerging for about 10 seconds. After 10 seconds, remove the sheet from the water and lay it on a plate. Repeat until all of the rice paper sheets have been dipped. They will not be soft right away, but once on the plate, they will soften quickly.
  3. One at a time, transfer each sheet onto a flat surface. Add the prepared fruits and vegetables in any order. It is recommended to add the shredded red cabbage last so that when the soft and sticky rice paper is folded, it can cling to the sharp edges of the cabbage.
  4. Once filled, follow the instructions on the rice paper packaging to fold. It may take a few practice attempts to get the hang of it. The paper will feel a little dry after forming each roll, but don’t worry about them falling apart. Simply make sure they are sealed firmly and they will be fine. Repeat the filling and folding process until all of the rice paper has been used.
  5. Serve with Two Brothers Thai peanut sauce.

Mango Spring Rolls

Products from the Recipe

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