Fresh hand-rolled spring rolls packed with fresh mango, avocado and crunchy ingredients served with a freshly made avocado dipping sauce. Perfectly for a light healthy appetizer, lunch or snack!
This recipe is naturally vegan, vegetarian and gluten-free. There is no cooking time required which makes for a quick and easy meal to assemble that’s light and healthy.
You may have come across these in Vietnamese or Thai restaurants where the filling is commonly comprised of vermicelli noodles, shrimp and mint. In this version with opted for fresher ingredients to make it more of a spring/summer recipe where the bulk is the purple cabbage and serves as a crunchy base.
For the sauce we used 2 of the same ingredients in the filling- avocado and mango to further boost and highlight their flavours together. Pairing these with a completely different sauce we felt you would lose the taste of the freshness. This way your sticking to the same ingredients and just adding a hint of fresh herbs, garlic and yogurt for a balanced creamy sauce that’s lightly sweetened.
Can these be made in advance? We don’t recommend making them too far ahead in advance due to the nature of the ingredients being fresh and perishable. Recommend no longer than about 20 minutes to maintain their freshness. Store them in an air tight container with damp paper towel to keep them from drying out and sticking together.
We hope you enjoy this recipe! Be sure to tag us @thecommunalfeast and #thecommunalfeast
Fresh hand-rolled spring rolls packed with fresh mango, avocado and crunchy ingredients served with a freshly made avocado dipping sauce. Perfectly for a light healthy appetizer, lunch or snack.
Author: the communal feast
8rice paper wrappers
1cuppurple cabbagefinely shredded
1large avocadothinly sliced
1cucumbercut into matchsticks
for the sauce
1TBSplain greek yogurt
1large garlic clove
1. To make the sauce: in a blender combine all of the ingredients and blend a few seconds until combined. To thin out the sauce add a bit of water until you’ve reached your desired consistency. Set aside.
2. To make the spring rolls: Have all of the filling ingredients ready nearby. In a shallow dish filled with warm water, dip 1 rice paper at a time for a few seconds (roughly 5) and gently place on a flat surface. Fill just off the centre with a layer of cabbage, followed by cucumber, avocado and mango slices.
3. Fold over 1 side over the filling gently tucking. Next fold both sides as you would a burrito. Finish by rolling up. Repeat for the remainder of the rolls.
4. Serve the spring rolls whole or cut in half with the mango avocado sauce on the side.
The package instructions suggest soaking the rice paper for 15-20 seconds however we have found this to be too long and tends to get soft and delicate which makes it difficult to handle and can cause them to tear. 5 seconds or so makes it easier to lay on a flat surface and more workable with. You’ll get the feel for it as you go.