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Easy spring roll recipe arranged on a wooden cutting board. Peanut dipping sauce and peanuts to the side.
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5 from 1 vote

Easy Spring Roll Recipe with Mango & Avocado

Crisp carrot, cabbage, cucumber, bell pepper, mango, and avocado come together in this Easy Spring Roll Recipe. With a step by step tutorial on how to work with rice paper, you'll be able to pull of this beautiful recipe like a pro.  Add Thai Peanut Dipping Sauce for a sweet and savory addition that makes this recipe divine.
Prep Time1 hr
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: Thai
Servings: 4 servings
Calories: 400kcal


  • 8 rice paper rolls found in the Asian section on the shelf
  • 1 cup green leaf lettuce broken into large pieces
  • ½ cucumber thinly sliced
  • 1 carrot thinly sliced (or a bag of shredded carrots)
  • ½ red bell pepper thinly sliced
  • 1 cup purple cabbage thinly sliced
  • 1 mango thinly sliced
  • 1 bunch cilantro leaves chopped
  • ½ jalapeno minced (seeds removed)
  • 1 avocado thinly sliced

Thai Peanut Dipping Sauce

  • ½ cup peanut butter
  • 2 tablespoon rice vinegar
  • 3 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 1 teaspoon fresh ginger grated
  • 2 cloves garlic minced
  • 1 teaspoon chili garlic sauce
  • water
  • garnish with chopped peanuts and cilantro


Spring Rolls

  • Cut your veggies.  Everything should be cut into thin strips.  The only thing that need a dice is the jalapeño.
  • To cut your mango, find the core, and cut closely along it, cutting off one side of the fruit.  Run your knife down the flesh lengthwise to cut strips, and loosen the fruit with a spoon.
  • In a large shallow bowl, dip rice papers into room temperature water.
  • Moisten only for a few seconds.  Anything longer with that will result in a floppy mess.
  • Transfer paper to a cutting board and smooth it down flat.
  • Add lettuce leafs. Add strips of cabbage.
  • Top with strips of cucumber.
  • Add red bell pepper.
  • Top with shredded carrot.
  • Add mango strips.
  • Layer on avocado.
  • Garnish with cilantro and jalapeño.
  • Roll up by starting at one side.  Cover your fruits and veggies and tuck the edge underneath the veggie bundle tightly, but being gentle not to tear the paper.
  • Continue to roll up the bundle.
  • Fold in the edges of the paper.
  • Complete rolling up the bundle until the back edge is sealed against itself.
  • Can be sliced in half to create 16 halves
  • Serving with peanut dipping sauce

Peanut Dipping Sauce

  • Combine all ingredients except water in a medium bowl.
  • Whisk until everything is well combined. Add water, 1 tablespoon at a time until desired consistency is reached. Serve at room temp.


Working With Rice Paper
  • It's a transparent, thin, brittle circle that comes in a package of multiples, like tortillas. You'll find them in the Asian section on the shelf.
  • Dip them in a pie plate of water for only a few second seconds.  This will soften the paper and make it pliable.
  • Keep your working surface wet for easy rolling. Rice paper can tend to get sticky, but keeping your work surface wet combats this problem.


Serving: 2spring rolls and 4 tablespoon dipping sauce | Calories: 400kcal | Carbohydrates: 51g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 1139mg | Potassium: 541mg | Fiber: 5g | Sugar: 22g | Vitamin A: 3901IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 3mg