Salads
Summer Veggie Spring Rolls with Mango Salsa
Prep
20 minutes
Yield
8 rolls
This summer fresh veggie spring rolls recipe is paired with mango salsa and is so fresh and delicious.
Veggie spring rolls have got to be one of the freshest, delicious finger foods out there. They are so versatile, colorful, and loaded with flavor. What’s great about this recipe is that it incorporates a lot of veggies, and is entirely customizable based on the veggies you love.
Why you’ll love these veggie spring rolls:
- Easy: They look beautiful but they’re easy-to-make and will take you only 20-minutes
- Versatile: Add in whatever ingredients and veggies you have on hand
- Fresh: The fresh, uncooked ingredients give these rolls a crisp, refreshing taste
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Ingredient Notes:
Mango: Mangos have to be one of the most delicious fruits. They are packed with nutrients, low in calories, and can be great for your gut health, eye health, and heart!
Fresh Herbs: What really makes spring rolls popping with flavor is the addition of fresh herbs. They are a necessity! For this veggie spring rolls recipe, I used basil and cilantro.
How I support my gut health
First and foremost, it’s by having a healthy, plant-forward diet. Fruits and veggies are the best sources of nutrients for a healthy microbiome. Adding things like whole grains, leafy greens, lean protein, and avocadoes into your diet can all help support your gut.
Outside of trying to get as many servings of veggies as I can into my diet, I also love to take ION* Gut Support in my daily routine. ION* seals cells in the gut lining, helping to keep toxins out of your body and strengthening the terrain upon which your microbiome can diversify. In turn, this helps with things like immune function, digestion, mental clarity, and metabolism.
This gut support product can help strengthen the integrity of the gut lining and protect the immune and neurologic systems. This product is seriously such an easy way to make sure your gut is supported and healthy.
ION* Gut Support also supports immune function which is great during the winter months/cold and flu season. They help with mental clarity, and mood, which obviously we all need help with. It seriously makes me feel so great!
How to make veggie spring rolls:
For the mango salsa
- In a small food processor, blend together cubed mango, red chili pepper, onion, garlic, cilantro, lime juice, maple syrup and salt. Pulse until the salsa comes together.
For the rice paper rolls
- To make the rolls create an assembly line of all prepared ingredients onto a large plate or in low bowls: butter lettuce leaves, thinly sliced bell pepper, avocado slices, thinly sliced purple cabbage, carrots cut into matchsticks, thinly sliced mango, fresh basil and fresh cilantro.
- Prepare a baking sheet or plate with parchment paper and set it aside.
- To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, lay a piece of butter lettuce. Then place a few sprigs of cilantro and/or basil. Layer on top a few pieces of avocado and mango. Place a few strips of bell pepper, carrots and purple cabbage. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the parchment lined baking tray or plate.
- Repeat these steps for all of the salad rolls. Serve with the mango salsa and enjoy!
What are vegetarian spring rolls made of? A fresh spring roll like the recipe below, can be made with a variety of fresh veggies and herbs, however, a traditional spring roll is usually wrapped in pastry and fried so you’ll find veggies like cabbage, spring onions, and carrots in those.
What’s the difference between a spring roll and a vegetable spring roll? Spring rolls are usually made with a wrapper that is than fried, where a veggie spring roll is usually larger, and made with rice paper wrappers.
Are vegetable spring rolls healthy? Fresh spring rolls like this recipe are healthy, if you are having traditional spring rolls that are fried, given that they are fried make them a bit more unhealthy and oily.
What are Chinese spring rolls made of? Traditionally, minced pork, shredded carrot, bean sprouts and other vegetables.
Other recipes you’ll love:
- Quick + Easy Watermelon + Mint with Tofu Feta Salad
- Roasted Beet Salad with Feta and Pistachios
- Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
- Greek Lentil Salad
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If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks . Limited time offer of 3 for $20USD.
Summer Veggie Spring Rolls with Mango Salsa
Video
Ingredients1x2x3x
For the rice paper rolls
- 8 rice paper wraps
- 8 leaves of butter lettuce
- 1 red pepper, sliced thinly
- 1 avocado, sliced (squeeze some lime juice over top so it doesn’t turn brown)
- 1 cup thinly sliced purple cabbage
- 1 cup carrots cut into matchsticks (very thinly sliced)
- 1 fresh mango, sliced
- handful of fresh basil
- handful of fresh cilantro
For the mango salsa
- 1 fresh mango, cubed
- 1/2-1 red chili pepper (leave seeds in pepper for lots of spice or remove for a less spicy salsa)
- ⅛ of a yellow onion
- 2 garlic cloves
- ¼ cup fresh cilantro
- juice of one small lime
- 1 tbsp maple syrup
- 1 tsp salt
Instructions
For the mango salsa
- In a small food processor, blend together cubed mango, red chili pepper, onion, garlic, cilantro, lime juice, maple syrup and salt. Pulse until the salsa comes together.
For the rice paper rolls
- To make the rolls create an assembly line of all prepared ingredients onto a large plate or in low bowls: butter lettuce leaves, thinly sliced bell pepper, avocado slices, thinly sliced purple cabbage, carrots cut into matchsticks, thinly sliced mango, fresh basil and fresh cilantro.
- Prepare a baking sheet or plate with parchment paper and set it aside.
- To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, lay a piece of butter lettuce. Then place a few sprigs of cilantro and/or basil. Layer on top a few pieces of avocado and mango. Place a few strips of bell pepper, carrots and purple cabbage. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the parchment lined baking tray or plate.
- Repeat these steps for all of the salad rolls. Serve with the mango salsa and enjoy!
Notes
- Don’t be afraid to gently pull on the rice paper wraps to properly enclose rolls.
- Personalize your salad rolls by adding or swapping any of the filling ingredients. Try swiss chard, smoked tofu, thinly sliced cucumber or beets, etc.!
- If you prefer a peanut dipping sauce, check the recipe out here .
- Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.
- For a discount on ION* Gut Support, use code MARIA at checkout
Nutrition
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Summer Veggie Spring Rolls with Mango Salsa
Ingredients
For the rice paper rolls
- 8 rice paper wraps
- 8 leaves of butter lettuce
- 1 red pepper, sliced thinly
- 1 avocado, sliced (squeeze some lime juice over top so it doesn’t turn brown)
- 1 cup thinly sliced purple cabbage
- 1 cup carrots cut into matchsticks (very thinly sliced)
- 1 fresh mango, sliced
- handful of fresh basil
- handful of fresh cilantro
For the mango salsa
- 1 fresh mango, cubed
- 1/2-1 red chili pepper (leave seeds in pepper for lots of spice or remove for a less spicy salsa)
- ⅛ of a yellow onion
- 2 garlic cloves
- ¼ cup fresh cilantro
- juice of one small lime
- 1 tbsp maple syrup
- 1 tsp salt
Instructions
For the mango salsa
- In a small food processor, blend together cubed mango, red chili pepper, onion, garlic, cilantro, lime juice, maple syrup and salt. Pulse until the salsa comes together.
For the rice paper rolls
- To make the rolls create an assembly line of all prepared ingredients onto a large plate or in low bowls: butter lettuce leaves, thinly sliced bell pepper, avocado slices, thinly sliced purple cabbage, carrots cut into matchsticks, thinly sliced mango, fresh basil and fresh cilantro.
- Prepare a baking sheet or plate with parchment paper and set it aside.
- To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely. Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board.
- In the middle of the rice paper, lay a piece of butter lettuce. Then place a few sprigs of cilantro and/or basil. Layer on top a few pieces of avocado and mango. Place a few strips of bell pepper, carrots and purple cabbage. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed. Set onto the parchment lined baking tray or plate.
- Repeat these steps for all of the salad rolls. Serve with the mango salsa and enjoy!
Video
Notes
- Don’t be afraid to gently pull on the rice paper wraps to properly enclose rolls.
- Personalize your salad rolls by adding or swapping any of the filling ingredients. Try swiss chard, smoked tofu, thinly sliced cucumber or beets, etc.!
- If you prefer a peanut dipping sauce, check the recipe out here .
- Store the salad rolls in an airtight container (lined with parchment paper) in the fridge for 3 – 4 days.
- For a discount on ION* Gut Support, use code MARIA at checkout
Nutrition
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