After a few days of indulging in hearty Christmas feasts, you might find yourself craving something lighter, fresher, and more vibrant. That’s precisely why these Avocado Mango Rolls made their way to our dinning table this Boxing Day. They were the perfect antidote to all the rich and meaty meals – a colourful and refreshing start to our celebration.
When I presented these rolls to my family, the excitement was palpable. Their lively colours and fresh ingredients instantly lifted the mood. As soon as everyone took a bite, dipped in the sweet, tangy and slightly spicy sauce, all I could hear were “wow” and “mmm”. These sunshine rolls truly delivered the burst of freshness we all needed.
So, if you’re in search of a light, fruity and herby starter for your next meal, these rolls might just be what you need. The best part? No cooking is involved, just a little of rolling magic. Let me guide you through it step by step.
Ingredients for success
To make these rolls, you’ll need:
- Avocado: ripe but still firm enough to slice cleanly.
- Sweet mango: choose a ripe one but avoid overly soft fruit.
- White reddish (mooli): use a julienne peeler for fine shreds or slice into thin sticks with a sharp knife.
- Bell or pointy peppers: slice into thin sticks for a crunchy, sweet contrast.
- Herbs: fresh mint and coriander leaves for a refreshing and fragrant touch.
- Rice paper: opt for the the variety meant for Vietnamese salad rolls, as they’re perfectly thin and easy to work with.
For the dipping sauce
The magic is in the dipping sauce. Here is the foolproof formula:
- 1 part fish sauce
- 1 part sugar
- 1 part lime juice
- 5 part water
- Add minced garlic and finely chopped red chilli for a spicy kick.
Now, let’s roll!
Step-by-step: how to make Avocado Mango Rolls
Prepare the rice paper
Fill a shallow plate or bowl with lukewarm water. Quickly dip one rice paper into the water, ensuring it’s fully submerged. Remove immediately and lay it flat on a clean board or plate. The rice paper will soften almost instantly, so you’ll need to work swiftly.
Assemble the filling
Place a small handful of shredded radish near the edge of the rice paper closest to you. Add two slices of avocado, two slices of mango, a few sticks of pepper, and some mint and coriander leaves. This combination not only looks beautiful but also balances sweet, creamy and fresh flavours.
Roll it up
- Fold the edge of the rice paper closest to you over the filling to secure it.
- Fold the sides inward, ensuring the filling is snugly tucked in.
- Roll tightly from the bottom to the top until the roll is sealed.
Repeat until all the ingredients are used up. With two large avocados and one mango, you should be able to make about 12 rolls, perfect for serving 4 – 6 people as a starter or salad dish.
Make the dipping sauce
For the dipping sauce, combine one part fish sauce, one part sugar, one part lime juice, and five parts water. Stir until the sugar dissolves. Add two minced garlic cloves and half a finely chopped red chilli to infuse the sauce with a little heat.
Serve and impress
Arrange the avocado mango rolls on a platter and serve them alongside the dipping sauce. The vibrant colours and fresh flavours are guaranteed to impress your guests.
These rolls are not only a feast for the eyes but also a celebration of refreshing, fruity, and herby flavours. Whether it’s Boxing Day or just a regular summer afternoon, they bring a touch of sunshine to any table.
Enjoy the lightness, the colours and most of all, the joy these little rolls bring!
Looking for more salad inspiration? Explore my salad section here for fresh and delicious ideas!
Colourful and Refreshing Avocado Mango Rolls
Description
Light, fruity, and bursting with fresh flavours, these colourful avocado mango rolls are the perfect no-cook starter. Filled with creamy avocado, sweet mango, crunchy veggies, and fragrant herbs, they're served with a tangy dipping sauce for a refreshing bite every time.
Colourful and Refreshing Avocado Mango Rolls
For the dipping sauce
Instructions
-
Prepare the Rice Paper
- Fill a shallow plate or bowl with lukewarm water.
- Quickly dip one rice paper sheet into the water until softened, then lay it flat on a clean board or plate.
-
Assemble the Rolls
- Position a small handful of shredded radish near the edge closest to you.
- Add two slices of avocado, two slices of mango, a few pepper sticks and some mint and coriander leaves on top.
-
Roll the Rolls
- Fold the edge closest to you over the filling.
- Fold in the sides and continue rolling tightly until sealed.
- Repeat with remaining ingredients to make 12 rolls.
-
Make the Dipping Sauce
- Combine fish sauce, sugar, lime juice, and water in a bowl, stirring until sugar dissolves.
- Add minced garlic and chopped chilli for a flavourful kick.
-
Serve
- Arrange the rolls on a platter with the dipping sauce on the side.
- Serve immediately for the best taste and texture.
Servings 12
- Amount Per Serving
- Calories 136.49kcal
- % Daily Value *
- Total Fat 6.32g10%
- Saturated Fat 0.93g5%
- Sodium 255.92mg11%
- Potassium 305.35mg9%
- Total Carbohydrate 20.73g7%
- Dietary Fiber 3.76g16%
- Sugars 7.8g
- Protein 1.47g3%
- Vitamin A 28.8 IU
- Vitamin C 28.75 mg
- Calcium 13.93 mg
- Iron 0.5 mg
- Vitamin E 1.26 IU
- Vitamin K 15.5 mcg
- Thiamin 0.04 mg
- Riboflavin 0.07 mg
- Niacin 1.12 mg
- Vitamin B6 0.2 mg
- Folate 53 mcg
- Vitamin B12 0.01 mcg
- Phosphorus 31.37 mg
- Magnesium 23.09 mg
- Zinc 0.33 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the chilli in the dipping sauce to your preferred spice level.
- For extra crunch, you can add thinly sliced cucumber or lettuce to the rolls.
- For a vegetarian-friendly version, replace the fish sauce in the dipping sauce with soy sauce or a vegan fish sauce alternative. The rolls themselves are naturally vegetarian and can easily fit into a plant-based menu!
