Summer Spring Rolls

I love spring rolls, but when they’re fried, I can’t really eat them without feeling some guilt. That’s why these rice paper spring rolls are great. Fill them up with fruit and veggies, and you have a guilt free, fresh, summer hors d’oeuvre. You can find the rice paper wrappers at any Asian market, or I usually buy mine from our local Whole Foods. Messing around with combinations for filling is half the fun, but this combo has proven to be a favorite amongst my friends. It’s also one of my own favorites – easy, no cook, and so utterly fresh tasting.

You’ll Need:

1 avocado cut into slices

1 mango, peeled and sliced into strips

½ cup of cherry tomatoes, quartered

1 carrot, shredded

4 leaves of red leaf lettuce, torn up into pieces

2 sprigs of cilantro

9 rice paper wrappers

Basin filled with hot water to soak wrappers in


Soak wrapper in hot water until it becomes pliable and bendy.


Take the rice paper out, and lay it out on a kitchen towel to absorb some of the excess water. Pile on a bit of each ingredient right in the center of the wrapper.



To roll it up, first fold up the lower half, keeping everything tightly together


Then fold in either side


And roll it up the rest of the way


Do the same for each spring roll. Serve with any dipping sauce you would like. Chili dipping sauce or soy sauce are two that taste great



  1. They are “Summer Rolls” :) I really like them best with their peanut dipping sauce companion served at most Vietnamese restaurants. Mango sounds like a good addition, too.

  2. Yum! I have been making these for the past few summers, they are one of my favorites! I am going to try it with the mangoes, that sounds delicious. I usually make a dipping sauce with peanut butter, hoisin sauce, hot sauce and hot chilli flakes.


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