Spring Rolls With Mango Ginger Sauce

These Spring Rolls with Mango Ginger Sauce are the perfect light and healthy appetizer or snack! The fresh flavors from the herbs and veggies combined with the spicy and sweet sauce is snack perfection, and easy to prepare- perfect for a meatless Monday, too! They are paleo-friendly, egg-free, nut-free, and vegan if you omit the shrimp! 

Spring Rolls with Mango Ginger Sauce 

Spring Rolls With Mango Ginger Sauce

Make these ahead of time for snack all week long. TIP: Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days!

 Spring Rolls With Mango Ginger Sauce

Chop all of the veggies, roll, dunk and devour! 

Spring Rolls With Mango Ginger Sauce

Watch the video:

Spring Rolls With Mango Ginger Dipping Sauce

Prep Time 15 min Cook Time 5 min Total Time 0:20


    Optional Shrimp

  • 1 teaspoon extra virgin olive oil
  • 15-20 baby shrimp, cleaned and deveined
  • 1 teaspoon cilantro, roughly chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lime, juiced
  • Spring Rolls

  • 1 package Spring Roll Wrappers
  • 1 package Vermicelli Rice Noodles
  • 1 avocado, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1 orange, sliced into small wedges where the pith is removed
  • 1 purple cabbage, sliced thinly
  • 1 bunch of mint leaves
  • 1 mango, julienned
  • 1 scallion, diced
  • Mango Ginger Dipping Sauce

  • 1 teaspoon ginger, skin peeled and thinly sliced
  • 2 teaspoons lime
  • 1 teaspoon chili paste
  • 1 teaspoon salt, add more as necessary
  • 1 mango
  • 1/2 teaspoon honey


  • Heat a medium saucepan with olive oil over medium-high heat. Add in baby shrimp, lime juice, salt, pepper, and cilantro. Cook until shrimp is opaque and fully cooked through. Taste and adjust seasoning as desired. Remove from heat and set aside until cool.
  • Place all of the ginger mango dipping sauce ingredients into a  high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.
  • Heat a small saucepan with water until boiling. Add in half the packet of rice noodles and cook for about 3 minutes, or following the package instructions. Drain and rinse under cold water. Place in a bowl and set near sliced vegetables.
  • Fill a pan with 1/2 cup of warm water and place near the cut vegetables, shrimp if using, and cooked noodles.
  • Set up a rolling station: cutting board, sliced veggies, shrimp, noodles, water filled skillet, and anything else you would like to add!
  • Start rolling! Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add 3 shrimp if using to form a horizontal line. Top with a small handful of vermicelli noodles and layer carrots, orange segments, mango, avocado, cucumber, fresh herbs, and anything else you are using on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat with remaining rolls!
  • Recipe Notes

  • 1. To make vegan, swap honey in the dressing for maple syrup and omit the shrimp!
  • 2. Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days.
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