Avocado Spring Rolls

Fresh rice paper wraps filled with chopped tomato, mango, and avocado placed on a black plate. 4 half rolls and 6 whole rolls. Leftover ingredients are next to it.

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!

Course Appetizer, Snack

Cuisine Dairy-free, Egg-free, Gluten-free, Indian, Nut-free, Soy-free, Vegan, Vegetarian

Keyword avocado spring rolls, rice paper rolls, spring rolls, summer rolls

Prep Time 10

Baking time 20

Total Time 30

Servings rolls

Calories 107kcal

Author Emese Maczko

Ingredients

10 Rice paper sheets -> guide to all types

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

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition