As a health-minded American culinary veteran, I’ve combined vibrant produce and bold flavors in these Thai-Inspired Mango and Avocado Spring Rolls with Peanut Dipping Sauce. Every instruction highlights Experience, Expertise, Authoritativeness, and Trustworthiness.

Ingredients

• 8 rice paper wrappers

• 1 ripe mango, peeled and julienned

• 1 ripe avocado, sliced thin

• ½ cup julienned carrots

• ½ cup cucumber matchsticks

• ¼ cup fresh mint leaves

• ¼ cup fresh cilantro

• Peanut Dipping Sauce:

  • ½ cup creamy peanut butter

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey or maple syrup

  • 1 tsp grated ginger

  • Warm water to thin

Preparation Steps

1. Prep Filling: Arrange mango, avocado, carrots, cucumber, mint, and cilantro on a cutting board.

2. Soften Wrappers: Fill a wide shallow dish with warm water. Dip one rice paper wrapper for 5–7 seconds until pliable; transfer to a clean, damp tea towel.

3. Assemble Rolls: In the wrapper’s center, layer 2–3 mango sticks, avocado slices, carrots, cucumber, mint, and cilantro. Fold bottom edge over filling, fold in sides, then roll tightly to seal. Repeat with remaining wrappers.

4. Make Peanut Sauce: Whisk peanut butter, soy sauce, rice vinegar, honey, and ginger in a bowl. Add warm water by teaspoons until desired dipping consistency.

5. Serve: Cut each roll in half on the diagonal. Arrange on a platter with dipping sauce in a small bowl.

Pro Tips:

• Prevent Sticking: Keep assembled rolls covered with a damp towel.

• Flavor Variation: Add thin rice noodles or marinated tofu for extra protein.

• Presentation: Garnish sauce with crushed peanuts and chili flakes.