Best 4 Mango Avocado Spring Rolls With Peanut Sauce Recipes

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Dive into a world of exotic flavors with our carefully curated guide to creating the ultimate mango avocado spring rolls with peanut sauce. This tantalizing dish combines the vibrant colors and textures of tropical mangoes and creamy avocados, enveloped in delicate spring roll wrappers. Whether you're hosting a party or craving a unique culinary experience, this step-by-step guide will take you on a journey through the vibrant flavors of Southeast Asia, leaving your taste buds begging for more. Let's embark on a culinary adventure and discover the secrets to crafting the perfect mango avocado spring rolls, accompanied by a delectable peanut sauce that will elevate your dining experience to heavenly heights.

Let's cook with our recipes!

FRESH AVOCADO SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Fresh Avocado Summer Rolls with Peanut Dipping Sauce image

Veggie-packed rolls with avocado, red cabbage, carrots, basil, and mint - all served up with a super easy peanut dipping sauce. Perfect light summer dinner!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 17

1/2 cup shredded red cabbage
1/2 cup carrots (cut into matchsticks (about 1 large carrot))
2 tablespoons rice vinegar
1 tablespoons freshly squeezed lime juice (from about 1/2 of a lime)
1/2 teaspoon kosher salt
1 teaspoon honey (can substitute granulated sugar or agave syrup)
8 rice paper spring roll wrappers
1 medium avocado (halved, pitted, and sliced)
3-4 green leaf lettuce leaves (rinsed, dried, and torn in half)
1/4 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
1/4 cup creamy peanut butter
2 tablespoons Tamari or soy sauce
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 tablespoon rice vinegar
2 teaspoons honey (or agave syrup)
1/2 teaspoons Sriracha sauce (or more to taste)

Steps:

  • In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
  • Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
  • Slice your avocado and prep the mint, basil, and lettuce if you haven't already.
  • Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
  • Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I'm assembling so it's ready to go when I'm done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
  • To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
  • Cut rolls in half, if desired, and serve with the dipping sauce.

MANGO & AVOCADO SPRING ROLLS WITH PEANUT SAUCE



Mango & Avocado Spring Rolls With Peanut Sauce image

Make and share this Mango & Avocado Spring Rolls With Peanut Sauce recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 19

1/3 cup peanut butter
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon garlic salt
3 tablespoons brown sugar
1 tablespoon sesame oil
sriracha chili sauce, to taste
water
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 mango, sliced
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
cellophane noodle
rice paper sheet

Steps:

  • For Sauce:.
  • Combine all ingredients except water in microwave safe bowl. Stir well. Microwave for 30 seconds or so and stir until smooth. Add a few teaspoons of water to peanut sauce if it seems too thick.
  • For Rolls:.
  • Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
  • Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.

MANGO AVOCADO SPRING ROLLS



Mango Avocado Spring Rolls image

As a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. -Gena Stout, Ravenden, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 8 spring rolls.

Number Of Ingredients 10

4 ounces reduced-fat cream cheese
2 tablespoons lime juice
1 teaspoon Sriracha chili sauce or 1/2 teaspoon hot pepper sauce
1 medium sweet red pepper, finely chopped
2/3 cup cubed avocado
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
8 round rice paper wrappers (8 inches)
1 medium mango, peeled and thinly sliced
2 cups alfalfa sprouts

Steps:

  • Mix cream cheese, lime juice and chili sauce; gently stir in pepper, avocado, green onions and cilantro. , Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Place cream cheese mixture, mango and sprouts across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 117 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SALAD ROLLS WITH MANGO AND AVOCADO



Salad Rolls With Mango and Avocado image

Make and share this Salad Rolls With Mango and Avocado recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 30m

Yield 25 serving(s)

Number Of Ingredients 20

2 teaspoons vegetable oil
2 tablespoons gingerroot, minced
2 tablespoons garlic, minced
1 avocado, halved and sliced
1 carrot, julienned
1 English cucumber, julienned
1 mango, julienned
1 red pepper, julienned
2 cups rice noodles, fine and soaked
1/2 cup cashews, toasted and finely chopped
10 large rice paper sheets
fresh coriander
1 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1 teaspoon Thai red chili pepper, minced
3 tablespoons green onions, finely chopped
1 tablespoon sugar

Steps:

  • Heat oil in a large skillet over medium high heat, add garlic and ginger and cook until just beginning to brown.
  • Line up avocado, carrot, cucumber, mango, red pepper, rice noodles, cashews and coriander.
  • Fill a baking dish or shallow bowl with hot water.
  • Line the cutting board with a dry towel.
  • Soak a rice paper in water until soft and pliable.
  • Lay on towel and pat dry.
  • Repeat with second rice paper.
  • Along bottom third of the wrapper, line up a small amount of coriander, noodles, mango, red pepper, cucumber, carrot, avocado and cashews.
  • Keeping the wrapper taut, tightly roll up into cylinder. Reserve completed roll in damp towel.
  • Repeat with remaining ingredients and salad rolls, dividing ingredients equally.
  • To serve, cut each roll into 5 pieces, and place, cut side up on serving platter.
  • For dipping sauce, in a bowl, combine soy sauce, sesame oil, rice wine vinegar, garlic, ginger, chilies, green onion and sugar.

Nutrition Facts : Calories 62, Fat 4, SaturatedFat 0.6, Sodium 664.2, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 2.1

Tips:

  • For perfectly ripe mangoes, look for fruits with a slight give when gently squeezed. Avoid mangoes with bruises or blemishes.
  • To easily peel and slice the avocado, cut it in half lengthwise and twist the halves apart. Use a spoon to scoop out the pit, then slice the avocado lengthwise into thin strips.
  • To make the peanut sauce, use creamy peanut butter for a smooth and rich flavor. Add a little bit of lime juice to balance the sweetness of the sauce.
  • To assemble the spring rolls, place a rice paper wrapper on a flat surface. Dip the wrapper in warm water for a few seconds, then lay it flat on a clean surface.
  • Place a few pieces of mango, avocado, cucumber, and mint in the center of the wrapper. Fold the bottom edge of the wrapper up over the filling, then fold in the sides. Roll the wrapper tightly, starting from the bottom and working your way up.
  • Serve the spring rolls immediately with peanut sauce for dipping.

Conclusion:

Mango avocado spring rolls with peanut sauce are a delicious and healthy appetizer or snack. They are easy to make and can be tailored to your own preferences. With their vibrant colors and refreshing flavors, these spring rolls are sure to be a hit at your next party or gathering. So, next time you are looking for a light and healthy snack, give these mango avocado spring rolls a try!

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