Mango Spring Roll In A Bowl

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Are you craving something fresh and full of flavor? I’m not sure this is what they meant when they said ‘taste the rainbow’, but this Mango Spring Roll in a Bowl is the rainbow I sure want to be eating.

Table of Contents

About these Spring Rolls
Recipe Ingredients
How to Make This Recipe
How to Best Roll a Spring Roll
Tips for success
Recipe FAQs
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Recipe

About these Spring Rolls

Fresh flavors are IN for the summer and eating healthy doesn’t have to be boring. The ingredients for these Mango Spring Rolls are gorgeous and a sure way to make you reach for those veggies.

Serve as an appetizer, take for lunch, or have as an afternoon snack by the pool or on a picnic. These mango spring rolls are great for on the go and hold up well if made in advance.

I called this recipe “Mango Spring Roll in a Bowl” simply because I served them in a bowl. You could easily turn this into a super light, fresh, and nourishing bowl recipe by simply chopping all of the ingredients and adding them to a serving bowl. Just mix with the homemade tahini sauce and you’ve got a delicious mango salad bowl on your hands.

If you love the flavors in this recipe, you should also try this Citrus Salmon and Mango Salad, this Homemade California Poke Bowl, or this Fresh Mango Salsa!

Recipe Ingredients

For the rolls

Rice Paper Wraps - These are somewhat of a challenge to work with so tread cautiously and read my notes below for the best tips on rolling them. Rice paper wrappers come in a plastic package and can be found in the international aisle near the Asian foods.
Mango - Perfectly sweet and a smooth texture, mango contrasts the crunch veggies in this spring roll so well.
Veggies - This recipe includes cucumber, carrots, avocado, bean sprouts, cabbage and jalapeño.

For the sauce:

Rice Vinegar - As opposed to regular vinegar which is tangy and sour, rice vinegar adds sweetness to the dressing.
Soy Sauce - For saltiness and umami flavors in our sauce.
Thai Chili Paste - This sauce gets a little kick with the addition of chili paste. You could also use sriracha or hot sauce.
Tahini - Made from sesame seeds, tahini has a rich nutty flavor. It can usually be found near the Greek foods in the international aisle at the grocery store. Sub any nut butter if you can't find tahini or don't have any.

See the recipe card below for a full list of ingredients and measurements.

How to Make This Recipe

Prepare the filling - grab that cutting board and knife… it’s time to chop!! The key to consistent spring rolls is similar size cuts! Long and skinny pieces are going to work best. Slice every fruit/vegetable in VERY fine strips: carrots, mango, cucumber, cabbage, and jalapeño. Long and skinny pieces may not be achievable with the avocado but you want to cut them thin and flat.
Select a plate that has a deep lip and fill with water. This will be the rice paper station. Grab another clean plate that will be where we fill and wrap the mango spring rolls.
Submerge one piece of rice paper into the water bowl. After about 20-30 seconds, it should be soft and pliable.
Transfer the soft, flimsy rice sheet onto the clean plate. Lay two slices of avocado ⅓ of the way from the edge of the rice paper.
Grab 5-8 pieces of each ingredient other than the jalapeño which you’ll want just 2-3 slices of to avoid excess heat. Place your ingredients all going the same direction in the center of your rice paper as you placed the avocado.
After the ingredients are added, carefully roll the spring roll together. See below for rolling tips.
Slice each in half and place Mango Spring Roll in a bowl alongside the spicy tahini dipping sauce.
For the sauce: Whisk together all ingredients until smooth and combined. Serve with wrapped spring rolls.

To serve Mango Spring Roll in a Bowl: Omit the rice paper completely and make this a chopped salad to serve over fresh rice (try this Cilantro Lime Basmati Rice), on a bed of lettuce, pair it with a protein, or enjoy just tossed in the tahini sauce.

How to Best Roll a Spring Roll

Once you've loaded the ingredients into your flexible rice paper wrapper, you’ll want to ensure the ingredients are in a line ⅓ of the way in from the edge of the rice paper. Then, fold the shorter section of the rice paper over the filling ingredients and get it tucked under them as best as possible.

You should have a small log with the other ⅔ of the rice paper still flat on the plate. Make one tight roll of your spring roll and then fold in both sides as if you're folding in the ends of a burrito. Finish by rolling your log the rest of the way so you have a completed spring roll. You want it as tight as possible so the roll remains straight and firm.

Tips for success

Do not over soak your rice paper wrapper! You'll end up with an almost mushy wrapper that is very difficult to work with.
Only soak one wrapper at a time, fill it, roll it, then move on to the next one. This is again so the wrappers don't get over soaked.
Do you're mis-en-place! It's very important to have all of the fillings chopped and ready to go (you want them really thin so you can load up your spring roll!) so you can assemble each spring roll in a timely fashion without the wrappers getting over saturated.

Recipe FAQs

How do I store spring rolls?

Store it in the refrigerator for up to 3 days. Vegetables have a lot of water so the longer it’s stored, the more saturated your spring rolls will become. You’ll want to store side by side rather than on top of each other to avoid the rice paper from sticking together and ending up with torn rolls. Always store without dressing and add prior to serving.

If you're making a Mango Spring Roll in a Bowl (salad style) it will last longer up to 5 days in the fridge since you won't have to worry about rice paper saturation.

What other fruit could I try in this spring roll recipe?

If you want to swap out the mango, try pineapple, honeydew melon, or cantaloupe! I even think strawberries would be tasty too.

What protein could I try in these Mango Spring Rolls?

Chicken, shrimp, salmon or tofu would be my suggestions! It's best to add these proteins on top of a Mango Spring Roll in a Bowl, but if you plan to your make rolls with the rice paper, make sure you cut these proteins thinly as you do the veggies in this recipe.

Any substitutes for the tahini that would be good in the spring roll dipping sauce?

You can sub out the tahini with any nut butter of your choosing. Cashew butter, almond butter, sunflower seed butter, or my favorite, peanut butter for a tasty spicy peanut dipping sauce.

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