Veggie Spring Rolls with Thai Mango Dipping Sauce


Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Prep Time:
20 mins
Total Time:
20 mins
8 servings


Thai Mango Dipping Sauce:

  • 1 ripe mango, diced

  • 1 (1 inch) piece fresh ginger, grated

  • 2 tablespoons sweet Thai chili sauce

  • 2 tablespoons rice vinegar

  • 1 lime, juiced

  • ½ cup fresh Thai basil and/or cilantro, chopped

Veggie Spring Rolls:

  • 1 large avocado - peeled, pitted, and thinly sliced

  • 2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks

  • Salt and pepper to taste

  • ½ cup cilantro leaves

  • ½ cup fresh mint leaves

  • 8 rice paper wrappers

  • 1 teaspoon Chopped peanuts, for topping

  • Reynolds Wrap® Aluminum Foil


  1. In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving.

  2. Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go.

  3. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out.

  4. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.

  5. Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Reynolds Kitchens Tip:

Cover spring rolls with Reynolds Wrap(R) Aluminum Foil to keep them from drying out.

Nutrition Facts (per serving)

109 Calories
6g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 109
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 1mg 0%
Sodium 116mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 2g
Vitamin C 12mg 61%
Calcium 26mg 2%
Iron 1mg 4%
Potassium 294mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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