Tropical Mango Spring Rolls with Avocado-Cilantro Dipping Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh mango spring rolls filled with avocado, bell pepper, arugula, and herbs, served with an avocado-cilantro dipping sauce. These are light, bright, and summery—a refreshing appetizer that's naturally gluten-free and vegan. They can be made ahead and chilled until serving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups lightly packed arugula, roughly chopped
- 2 ripe mangos, sliced into long, thin strips (see photos)
- 1 large red bell pepper, seeded, membranes removed and sliced into long, thin strips
- 2 jalapeños, seeded, membranes removed and sliced into long, thin strips
- 4 green onions, green and white parts, chopped (about ⅓ cup)
- 6 to 7 round rice papers, also known as spring roll wrappers or spring roll skins
- 2 ripe avocados, diced
- ⅓ cup lime juice (about 2 large limes, juiced)
- ⅓ cup water
- 1/2 cup lightly packed fresh cilantro
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 224mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 49mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.