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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. #vegan #vegetarian | www.delishknowledge.com

Mango Avocado Spring Rolls

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 -10 spring rolls 1x
  • Category: appetizer, snack, lunch

Description

Mango and Avocado Spring Rolls! So easy and packed with nutrition. Served with a spicy cilantro dipping sauce. Vegan


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 -10 spring rolls 1x
  • Category: appetizer, snack, lunch
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 -10 spring rolls 1x
  • Category: appetizer, snack, lunch
Scale

Ingredients

  • 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
  • 810 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

Instructions

  1. Make the Cilantro Sauce:
  2. 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.
  3. Make the Spring Rolls:
  4. Prep the vegetables, tofu, and noodles.
  5. To assemble spring rolls, pour very hot water into a shallow dish and place 1 rice paper to soften for about 10-15 seconds.
  6. 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.
  7. 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!)
  8. 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.
  9. Serve with spicy cilantro dipping sauce.
  10. Leftovers store well individually wrapped in plastic wrap, though taste best when fresh.

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