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two plates with rice paper rolls with carrot, avocado, mango, cucumber, lettuce and mint. A bowl with sweet chili sauce and more mint on top of a board

Spring Rolls

AuthorRita
These spring rolls are refreshing, easy to make, and super healthy! Serve them as an appetizer with sweet chili or peanut butter sauce for dipping.
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Prep Time25 minutes
Servings16 rolls

Ingredients  

  • 6 rice paper wrappers
  • 2.8 oz lettuce leaves 80 g
  • 1 cucumber peeled and cut into matchsticks
  • 2 carrots peeled and cut into matchsticks
  • 1 mango cut into matchsticks
  • 1 avocado sliced
  • 1 handful of fresh mint leaves optional
  • 1/4 cup sweet chili or peanut butter sauce

Instructions 

  1. Start by preparing all the ingredients, cut the vegetables and fruit.
  2. Fill a large bowl with warm water and dip a rice paper wrapper into the water, wait a few seconds, and transfer it to a working surface, like a cutting board.
  3. Lay the vegetables on the bottom 1/3 of the rice paper wrapper. Layer them on top of each other. Start by adding the lettuce, carrot, cucumber, mango, sliced avocado, and one mint leaf.
  4. Roll them out, fold the lower edge over the filling, then fold the sides, and finally, roll it up. Remember to tuck the filling in as you go. Repeat this with all spring rolls. 
  5. Finally, cut them in half and serve with your favorite dipping sauce.

Notes

Mint flavor: Note that the mint has a very powerful flavor. If you're not a fan of mint or are not sure that you will like the taste of it inside the spring roll, we suggest you leave it out or replace it with another herb you like.
Wet the working surface: When the rice paper wrapper starts to soften, it tends to stick more to the surface. To prevent it from sticking too much and consequently tearing, spread a little water over the working surface.
Storing spring rolls: You can keep these spring rolls in the fridge until serving for up to 4 hours. After that time, the rice paper wrapper will start getting hard.