Vegan Gluten Free Mango Avocado Spring Rolls
Total time25 min
Prep time25 min
Cook time0 min
4.7(19)
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Learn more →Ingredients
4 servings
For the rolls
- 8 rice paper wrappers (8.5-inch rounds)
- 1 large ripe mango, peeled and cut into thin matchsticks
- 2 ripe avocados, pitted, peeled, and thinly sliced
- 1 medium english cucumber, cut into thin matchsticks
- 1 cup shredded carrots
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 2 oz rice vermicelli noodles, cooked and cooled
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Cook the rice vermicelli noodles according to the package directions, then drain, rinse under cold water, and set aside to cool completely.
- 2
Whisk together the tamari, lime juice, honey, sesame oil, grated ginger, and red pepper flakes (if using) in a small bowl until the honey is fully dissolved. Set the dipping sauce aside.
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