Avocado-Mango Spring Rolls

  • Prep Time : 25m
  • Ready In : 25m

When the weather starts heating up, we like to serve fresh spring rolls. They’re quick, easy and the only cooking required is water heated in a tea kettle.

Spring rolls aren’t an exact science. Add herbs, substitute vegetables or fruits, make them the way you want to eat them. I sometimes add chopped peanuts for a nice crunch.

If you’ve never worked with rice paper, it may seem a bit tricky at first. Try and try again! Ugly spring rolls still taste delicious.



  • 6 oz. rice noodles
  • 14 oz. - 1 lb. firm tofu, drained
  • 1 ripe mango
  • 1 English cucumber
  • 1 ripe avocado
  • handful of basil
  • handful of cilantro
  • 6 oz. rice paper spring roll wrappers



Step 1

Cook rice noodles according to package OR place in dish, pour boiling water to cover and allow to soften for 15 minutes. Drain thoroughly.

Step 2

In the meantime, cut tofu, mango, cucumber and avocado into thin slices.

Step 3

Chop herbs.

Step 4

Fill a wide, shallow dish with warm water to soak rice wrappers in.

Step 5

Assemble rolls one at a time. Start by soaking rice wrapper in warm water until softened (this will only take a few seconds.) Place a slice or two of tofu, mango, cucumber and avocado in middle of wrapper, about 1/3 of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.

Step 6

Serve with your favorite sauce. Enjoy!

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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