Gluten Free Mango Avocado Spring Roll
We’re enjoying mango avocado spring rolls today with shirataki or vermicelli noodles, lettuce, mango, avocado, chicken and cilantro all wrapped up in one delicious spring roll. Spring and warm weather are here, let’s celebrate! (GF, DF, nut free, soy free, vegan option, vegetarian option, FODMAP)
- Rice paper spring rolls
- See ingredients in notes
How to Prepare Spring Rolls For Filling
We usually soak each spring roll for about 15-20 seconds in water then place it on top of a wet paper towel, a cutting board or countertop. We usually fill a pie dish or plate with water. Don’t stress, the spring roll wrapper will still fill a little firm but will soften as it sits. We fill the spring roll up with fillings and then wrap it all up! The spring roll wrappers will get sticky so make sure to not have them touch each other!
Note: Do NOT use a wooden sushi roller to ‘roll’ up the rolls. Bad idea, personal experience.
Making Spring Rolls
I highly suggest having all of your prep work done before hand. We suggest chopping up all the vegetables and having everything ready to fill.
To fill the spring rolls: Place ¼-⅓ cup of filling in the middle of the spring roll, leaving space around the sides. Fold the sides inward then roll up the roll other edges and seal any seams.
Storing Your Spring Rolls
At this point, you can go ahead and eat them or prepare them using one of our other methods listed below.
If you are prepping them for a later time, wrap them in plastic wrap so the rice paper doesn’t harden. Store for up to two days in the fridge.
Cooking Rice Spring Rolls
There are several ways to cook rice spring rolls:
- No cook. You can serve your spring rolls right away if you would like without cooking as long as any meat you are using has been cooked or prepared properly.
- Frying: Place oil in a pan and heat to approximately 375 degrees. Place one roll in the oil and allow the roll to brown (about 5-10 seconds). Flip the roll and brown the other side (5-10 seconds). Remove and allow to drain on paper towels.
- Oven: Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly greased tin foil. Arrange the spring rolls on the pan, not touching each other. Bake at 350 degrees for 20 minutes, flipping half way through baking time. Spring rolls are done when nicely browned on each side. **Favorite baking method for cooked spring rolls
- Air Fryer: Brush each spring roll lightly with oil and lightly grease the inside of your air fryer. Cook rolls for approximately five minutes, turning and flipping them over and cooking for an additional five minutes more until browned.
Help! My Spring Rolls Dried Out!
It happens sometimes! But the good thing is you can bring them back to their pliable shape. Just dip the rolls quickly in water and then wipe off the excess. Cover them with a wet paper towl for 1-3 minutes until they soften again. Eat and enjoy or continue with one of the above cooking methods.
Items You’ll Need to Make Mango Avocado Spring Rolls:
We’re going kind of festive today so let’s break out the ingredients. You only need minimal ingredients to make these spring rolls and then you can in extra fillings as you would like. The choice is up to you. (That’s the proper term…my term is the refrigerator sweep. Find anything you haven’t used up yet and is about ready to wilt or get thrown out and call it a filling option).
Optional Additional Filling Ideas: (choose from one, or all! of these additional topping ideas)
- Mango cut into thin strips
- Avocado cut into thin strips
- shirataki or vermicelli noodles, cooked if needed
- Spring rice roll paper
- Carrot or other vegetables, cut into thin matchsticks
- Cooked chicken, cut into bite sized pieces
- Watercress or bamboo cut into matchsticks
Don't Forget the Dipping Sauce!
I’m a fan of spring rolls and dipping sauce. Some of the things that our kids have tried dipping their mango avocado spring rolls into and liked are:
- Mango salsa (the favorite!)
- Sweet n’ sour sauce
- Soy sauce
- Hoisin sauce