Try our avocado spring rolls for a delicious and easy-to-prepare summer snack or appetizer. They are freshly prepared with a mix of flavorful avocado mango salsa and vermicelli noodles to create a delightful combination of texture and flavor. So refreshing!
Check out our other spring rolls recipes, like Vietnamese spring rolls, rice paper spring rolls, sushi spring rolls, and ramen spring rolls, for more inspiration! We have so many, delicious rice paper recipes.
What to expect?
Packed and rolled tight with delicious ingredients like creamy avocado, juicy mango, cherry tomatoes, red onion, cilantro, and garlic, these fresh spring rolls offer a burst of flavor in every bite. What’s more? The zesty blend of lime juice, salt, and black pepper adds a tangy kick that will leave you wanting more.
Rice paper wrappers are only soaked in water briefly to soften them before adding the filling. No further cooking or frying is needed. This will create a soft and slightly chewy texture. The wrapper doesn’t contribute significantly to the overall taste of these spring rolls, as the primary flavors will come from the fresh ingredients used for the filling.
The best part is that you don’t need to be a culinary expert or have fancy equipment to make them. Just gather your ingredients, follow the instructions, and you’ll be golden! Savor the creamy and rich flavors of these avocado spring rolls after 30 minutes. Grab one of these spring roll dipping sauces to go with it.
Here are the ingredients you’ll need to get started:
- Rice paper wrappers → It is easier to work with rice paper sheets that are 100% made of rice flour. If yours contains tapioca or any other starch, you need to be more careful during rolling. Since they are thinner, it is easier to tear them.
- Rice vermicelli noodles → They are thin noodles made of 100% rice flour. You can also use bean thread noodles or glass noodles as well.
- Cherry tomatoes
- Red onion
- Freshly chopped cilantro
- Lime juice
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Preparing the ingredients
- Peel and dice the mango and avocado into bite-size pieces.
- Peel the purple onion and chop it into small but even pieces.
- Dice the cherry tomatoes.
- Finely chop the garlic and cilantro.
- Cook vermicelli noodles according to the package directions.
Making avocado mango salsa
- Gently mix together chopped avocado, sweet mango, chopped onion, diced cherry tomato, garlic, and fresh cilantro in a large mixing bowl.
- Add tangy lime juice and pinches of salt and black pepper to bring out the flavors and meld them together.
Making avocado spring rolls
- Submerge a rice paper wrapper in lukewarm water, then transfer it to a dry and smooth surface. See the “Cooking tips” section for timing, or check out our guide for detailed info.
- Fill the rice papers with the avocado mango salsa and vermicelli noodles. For reference, if you’re using standard-size rice paper (approximately 8-9 inches (20-22 cm)), you need 2-3 Tablespoons of filling. This amount will make a perfect 4-inch (10 cm) long spring roll.
- Grab the sides and fold them in tightly. We need the fillings to stay put.
- Take the bottom seam and fold it up gently. Make sure that it is tight and secure. Use your fingers to tuck the filling tightly within the rice paper while rolling it all the way up.
- Place your little masterpieces on parchment paper with the seam side down, and prepare for your taste buds to do a happy dance!
- Soaking – The rice paper in the video is 100% rice flour. I submerged this type for 7-8 seconds. If unsure about yours, start with 3-4 seconds and place it on a dry surface. You are good to go if it softens after 2-3 seconds.
- Wrapping – Dry your hands between each wrapper. Wet hands make it more difficult to separate the rice paper, and no one likes a ripped spring roll. So, before reaching for the next wrapper, give your hands a nice pat down.
- Avocados – Pick the ones that are the freshest and ripest, or in other words, avocados that give a little when pressed with your thumb. Slice them thinly or cube them evenly.
- Chopping -Remember to chop everything small to make wrapping easy.
- Wrappers – Can’t get your hands on rice paper wrappers? Browse through these 10 wraps for spring rolls. However, please note that most of these substitutes (for example, spring roll wrappers, egg roll wrappers, or wonton wrappers) need frying or baking and will not taste good without cooking.
- Add some extra crunch – Add some crispy veggies like bell peppers, carrots, or jicama for a more satisfying texture.
- Spicy kick – Those who love a spicy kick can add chili flakes, jalapeños, or a dab of sriracha to these avocado spring rolls. Don’t be afraid to turn up the heat and make it as spicy as you desire.
- Make it nutty – Add some nuttiness to your avocado spring rolls by sprinkling chopped peanuts or cashews. This will make for a lovely crunch and flavor combo.
Pair your avocado spring rolls with a delectable dipping sauce to take them to the next level. The options are limitless, from the traditional peanut sauce or a sweet and hot chili sauce to a savory soy sauce-based dipping sauce. Check out our article on spring roll dipping sauces for even more tasty dipping sauce options.
- Rice paper water bowl – This is a handy tool when making spring rolls, as it is easy to work with and takes up less space than a regular bowl.
- Rice paper tray – It is a useful item to prevent sticking and allow excess liquid to drain through the holes. If you don’t have a rice paper tray, a plastic cutting board can also work, but you must wipe it dry between rolls.
Refrigerate these avocado spring rolls if you want to keep them fresh for a day or two. But be warned, there’s a high chance that the rice paper wraps will get dry and rubbery! To avoid this, wrap your rolls in a damp paper towel or cloth and keep them in an airtight container or on a platter.
We don’t recommend freezing it since it contains fresh ingredients. Vegetables and fruits may lose their texture completely after they are frozen and thawed.
To roll the perfect spring roll, ensure you have all your ingredients prepped and ready to go. Before you begin, soften the rice paper in warm water for a few seconds. In short, avoid overpacking the rolls and tuck in the sides as you roll tightly from bottom to top. For more details, check out the recipe instructions.
To prepare spring rolls with rice paper, dip each sheet in warm water for a few seconds until it becomes soft and pliable. Be careful not to leave it for too long, as it may become too mushy and difficult to handle. We recommend using lukewarm water instead of hot or cold.
You can chop and prepare the ingredients separately and keep them in the fridge. Assemble the spring rolls close to serving time to keep them fresh. If you do them too early, wrappers will turn dry and rubbery. If you need to make them a few hours before serving, cover them with damp paper towels or plastic wrap.
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Avocado Spring Rolls
Spring roll filling
- 1 oz Vermicelli noodles
- 1 Avocado
- 3.5 oz Mango
- 3 oz Cherry tomatoes
- ¼ Red onion (medium)
- 1 clove Garlic
- 1 Tbsp Freshly chopped cilantro
- 1 Tbsp Lime juice
- ½ tsp Salt
- ¼ tsp Black pepper
Preparing the ingredients
- Peel and cut the mango and the avocado into smaller cubes.
- Peel and chop the red onion.
- Dice the cherry tomatoes.
- Chop the garlic and the fresh cilantro.
- Cook vermicelli noodles according to package instructions.
Making avocado spring rolls
- In a larger bowl, mix avocado, mango, onion, tomato, garlic, cilantro, lime juice, salt, and black pepper.
- Gently submerge the rice paper. (See NOTES on how to know the duration.)
- Once submerged, transfer it to a dry and smooth surface.
- I place the filling in the middle around the lower third of the rice paper. If you have a standard-size rice paper (approx. 20-22 cm / 8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
- Place a small portion of the cooked vermicelli noodles on top of the filling.
- First, fold the sides gently but tight towards the middle.
- Take the bottom seam and fold it upwards gently, but tight.
- Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
- Roll it all the way up, but use your fingers to keep the filling tucked tightly.
- Place your finished spring roll on a parchment paper with the closing seam on the bottom.
- Use dry hands → Dry your hand before grabbing another wrapper for the package. If you reach inside with wet hands, they will soften and be hard to separate.
- Damp towel or submerging in water? → If you see tapioca starch as the only or first ingredient, you should know it is the delicate type. A damp towel is enough to get them soft. If you see rice flour only or as a first ingredient, then you need to submerge it in water to get them soft.
- How to test how much time you need to submerge the rice papers? → The rice paper in the video is made of 100% rice flour. I submerge this type for 7-8 seconds. If unsure about yours, start with 3-4 seconds and place it on a dry surface. If it softens after 2-3 seconds, you are good to go.