Mango and Avocado Spring Rolls! So easy and packed with nutrition: juicy mango, creamy avocado, buckwheat noodles and tofu. Served with a spicy cilantro dipping sauce.
Spring rolls! For spring. How groundbreaking.
If you get my Devil Wears Prada reference then high-five, we were meant to be friends.
I think it’s pretty obvious that I am a huge fan of spring rolls– and with good reason. It’s my perfect way to clean out the fridge when I’m hankering for more than a salad or a scramble. Fresh and light, these are my favorite spring appetizer.
I’ve been on a huge mango kick lately, thanks in large part to Trader Joe’s bringing back their frozen mango chunks. I go through at least a bag a week, throwing in a handful into my oatmeal, yogurt, smoothie or just eating them on their own. If you’re looking for a refreshing snack, try partially thawed mango chunks. Juicy, fresh, and satisfying.
When we were in Jamaica this past winter, I tried the most amazing salad: slices of avocado, mango, and a spicy cilantro dressing. And when I say tried, I mean I ordered it for almost every meal it was offered. I honestly can’t think of a food that avocado wouldn’t pair well with, but mango might be my new favorite. Each bite of these rolls is creamy and juicy with just the right amount of kick from the spicy dipping sauce. In other words, be sure to make extra. It’s going to be hard to share.
I’ve got news- big news! No, not pregnant which is what everyone and their mother first guesses when I call and say ‘I’ve got big news!’ —-> I guess when you’re married, 30 years old, and childless, people want you to get a move on it. Patience grasshopper.
We are moving! Whoo hoo! Cue the bittersweet music. BL has accepted a killer job in St. Louis, MO and it looks like we are leaving sunny CA for good. While I will miss being so close to Napa, SF, and the coast, I am really excited for this new adventure!
We are still working out a few of the details but as of now, we will be road trippin’ to St. Louis the second week of June! Hello 90’s pop playlists and endless games of twenty questions. After getting BL settled, I will be flying back to California to finish up some projects but plan on joining him sometime this fall.
Please send over any recommendations you have for road-trip must-sees along I-80 along with things to eat/do in St. Louis!
Now that the initial excitement of the move has sunk in, I’m already missing California produce. I know that I have been totally spoiled living where we do: daily local farmer markets, farm-to-fork-everything and everywhere, and vegetarian options having a separate place on the menu, not just a single option.
Sigh. I know that St. Louis will offer new restaurants and neighborhoods to explore, but until then, I fully plan on stuffing myself with everything California: tacos, artichokes, fresh fruit, and of course- avocado.
These fresh spring rolls came just in time.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Mango and Avocado Spring Rolls! So easy and packed with nutrition. Served with a spicy cilantro dipping sauce. Vegan
- 4 oz. buckwheat soba noodles, cooked
- 1/2 cup thinly sliced mango
- 1/2 cup thinly sliced avocado
- 1/8 cup torn cilantro leaves
- 8 oz. black pepper tofu, rinsed, pressed, and thinly sliced
- 8–10 Rice Spring Roll Papers
- Spicy Cilantro Dipping Sauce
- 1 garlic clove, chopped
- 2 tsp. grated ginger
- 1/2 tsp. cumin seeds
- 1/4 tsp. red pepper flakes
- 1/4 cup water
- 1 tsp. vegetable oil
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 tbsp. fresh lemon juice
- Make the Cilantro Sauce:
- In a small nonstick skillet cook garlic, ginger, cumin seeds, and red pepper flakes in oil over moderately low heat, stirring, about 2-3 minutes. Place the garlic mixture, water, cilantro and parsley in a blender and purée with 1/4 cup water until smooth. Stir in lemon juice. Season with salt and pepper.
- Make the Spring Rolls:
- Prep the vegetables, tofu, and noodles.
- To assemble spring rolls, pour very hot water into a shallow dish and place 1 rice paper to soften for about 10-15 seconds.
- Move to a cutting board and spread out into a circle. It’s OK if it rips a little but if it rips too much, get a new one and start again.
- Layer the avocado, tofu, noodles, a few cilantro leaves and mango on the bottom third of the paper. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. (like a burrito!)
- Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until finished, you should have about 8-10 spring rolls total.
- Serve with spicy cilantro dipping sauce.
- Leftovers store well individually wrapped in plastic wrap, though taste best when fresh.