Mango and Avocado Spring Roll Wraps
Fresh spring rolls packed with sweet mango, creamy avocado, crisp vegetables, and fresh herbs wrapped in delicate rice paper. This vietnamese-inspired sandwiches & wraps (gluten-free) ready in about 20 minutes pairs sheets rice paper wrappers, medium ripe mango, julienned, medium ripe avocado, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 sheets rice paper wrappers
- 1 medium ripe mango, julienned
- 1 medium ripe avocado, sliced
- 1 medium carrot, julienned
- 1/2 medium cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 cup rice vermicelli noodles, cooked
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- 2 tbsp water
- 2 tbsp crushed peanuts
Instructions
- Step 1: Prepare 8 rice paper wrappers according to package instructions by soaking each in warm water for 15-20 seconds until pliable. Lay each wrapper flat on a clean surface.
- Step 2: On the lower third of each wrapper, layer 1/8 of 1 cup cooked rice vermicelli noodles, 2 tbsp julienned ripe mango, 2 tbsp julienned carrot, 1 tbsp julienned cucumber, 2 slices of ripe avocado, 1 tbsp fresh mint leaves, and 1 tbsp fresh cilantro leaves.
- Step 3: Fold the sides of the rice paper wrapper over the filling and tightly roll up from the bottom to enclose the ingredients. Repeat for all 8 wrappers.
- Step 4: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, and 2 tbsp water until smooth and pourable.
- Step 5: Serve the spring rolls with the peanut dipping sauce sprinkled with 2 tbsp crushed peanuts for added crunch.
Frequently asked questions
How long does Mango and Avocado Spring Roll Wraps take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango and Avocado Spring Roll Wraps?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheets rice paper wrappers from drying out.
Can I substitute ingredients in Mango and Avocado Spring Roll Wraps?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango and Avocado Spring Roll Wraps for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango and Avocado Spring Roll Wraps gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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