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mango avocado spring rolls

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.
Prep Time20 mins
Total Time20 mins
Course: Appetizers
Servings: 8
Author: the communal feast


  • 8 rice paper wrappers
  • 1 cup purple cabbage finely shredded
  • 1 mango thinly sliced
  • 1 large avocado thinly sliced
  • 1 cucumber cut into matchsticks
  • for the sauce
  • 1 avocado
  • 1/3 cup mango
  • 1 TBS plain greek yogurt
  • 1/4 cup fresh cilantro
  • 1 large garlic clove
  • 1/2 lime juiced
  • 1/2 tsp honey
  • water


  • 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.