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.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Thai Mango Dipping Sauce:
Veggie Spring Rolls:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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

109 calories; protein 2.1g 4% DV; carbohydrates 14.3g 5% DV; fat 5.7g 9% DV; cholesterol 0.7mg; sodium 115.8mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2016
Can I give this 6 stars? What a great refreshing light dish. We even added imitation crabs to a few rolls at the end. We served with sushi ginger peanuts and wasabi! I would reduce the vinegar by a 1/2 Tbsp next time I make the dip. Read More
(1)

Most helpful critical review

Rating: 2 stars
08/26/2019
It was okay the sauce was a bit unpleasant Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/18/2016
Can I give this 6 stars? What a great refreshing light dish. We even added imitation crabs to a few rolls at the end. We served with sushi ginger peanuts and wasabi! I would reduce the vinegar by a 1/2 Tbsp next time I make the dip. Read More
(1)
Rating: 4 stars
05/03/2016
This dish reminded me of the mango sushi and the veggie rolls combined! (Which is a good thing by the way) Read More
Rating: 5 stars
07/26/2016
Super easy and absolutely delicious! We made the dip as stated and although we didn't find it too vinegary I did notice as we added the cilantro at the end as noted ours was decidely more green then other pictures. It was delicious none the less and we also substituted chicken for the avocado. Will make again! Read More
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Rating: 2 stars
08/26/2019
It was okay the sauce was a bit unpleasant Read More
Rating: 5 stars
07/22/2016
We loved it so much that I made this twice. The second time I added baby shrimp and sesame seeds. Both times were delicious. I did cut the vinegar down as it seemed like a bit too much when I made it the first time. I will make these again now that I know how easy and delicious they are. Possibilities are endless. Good way to use up fresh veggies too. Read More
Rating: 4 stars
01/01/2018
I make it with different variations of veggies and shrimp some times. Read More
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Rating: 4 stars
10/16/2019
these are delicious the kids love them. I would definitely make them again. Read More