Mango Avocado Spring Rolls.

I still crave my spring rolls every other day, but peach season is over and I needed to find some alternatives to enjoy one of my favorite dishes.

I came up with using mango in my recipe. It’s sweet enough, juicy and works great with red cabbage and avocado. You have to pick the mango carefully, because sometimes it’s sweet and juicy and sometimes the taste is just plain or too bitter.

To my luck I found the ripe delicious sweet mangoes and couldn’t wait to use them for my rolls.

This time I also used the brown rice paper, it’s more nutritional and it tastes the same. If you have a choice, go with the brown rice paper, otherwise use just the regular one.

This is the one, I used:


I also made some red cabbage salad for my rolls. Feel free to make it to you taste: spicy or mild. I just used some garlic this time, but you can go with some sriracha.

And to the end: You can’t eat spring rolls in a hurry, you just need to sit and slowly enjoy every single bite of them. This dish is always make me happy, because I am satisfied and full pretty fast.

Mango Avocado Spring Rolls.


  • ½ small head red cabbage, shredded
  • ½ medium red pepper
  • ⅓ cup cilantro
  • 2 tablespoons tamari sauce
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil


  • 1 ripe mango
  • 1 ripe avocado
  • 6-8 spring roll wrappers


  1. Cut red peppers into fine strips and combine in a bowl with shredded cabbage and cilantro. Combine tamari sauce, lime juice, olive oil in a jar with lid. Shake on combined and pour over cabbage mixture. Toss and let sit for 1 hour.
  2. Peel mango and cut into ½” thick strips, around pit.
  3. Set up a rolling station with mango, avocado, cabbage mixture, rice papers, a dish of hot water larger enough to hold the spring rolls, and a cutting board.
  4. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water but pliable enough to roll.) Place rice paper on a cutting board and load with cabbage mixture, mango and avocado. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.



Grilled Peaches Spring Rolls.

Spring rolls are the perfect summer dish, because of the variety of fruits, veggies on the market, that you can use in your recipe.

I have never made the spring rolls before. It is the completely new thing for me, and at the beginning I wasn’t sure if I could make it.

I always see a lot of different recipes of spring rolls, but always step away. It looked so complicated for me.

Finally last weekend I made spring rolls for lunch.

The main ingredient for this dish is rice paper. I got mine at Whole Foods, but you can buy it on

Rice paper might be round or square shape. I picked the square one, because it is easier to fold it. For the people who has never made the spring rolls before: the original rice paper is hard and you have to make it soft for folding it into the rolls.

The secret is the warm water. Working one roll to completion at a time, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!) Remove and place on a wet board to work.

For the filling you can really use any vegetables and greens: avocados, microgreens, carrots, cabbage, cucumber, lettuce, basil, spinach, watercress, and other ingredients like: shrimp, peaches, apricots.

This time I went with: grilled peaches, red cabbage, carrots and cilantro pesto.

Grilled Peaches Spring Rolls with the Cilantro Pesto.


2 ripe peaches

8 sheets of rice paper

1 cup chopped red cabbage

1/2 cup grated carrots

Cilantro Pesto

Grill the peaches on the grill or a grill pan on both sides. Let them cool for 15 minutes.


I already mentioned how to work with the rice sheets. Working one roll to completion at a time, dip a wrapper into a shallow dish filled with very warm water. Gentle shake until it softens up (but don’t leave too much longer!).

Remove and place on a wet board. Spread the pesto across one side of the wrapper, then top with cabbage, carrots, and two sections of peach.


Fold the end up over the filling, then the sides in, then roll across to seal. Repeat until all of the wrappers are filled.


Cilantro Pesto.

1 bunch fresh cilantro (2 cups loosely packed)
½ cup almonds
juice of 1 lime
1″ section of fresh ginger, chopped
3 garlic cloves
¼ cup loosely packed mint leaves
5 drops of stevia or 1tsp sugar
½ tsp sea salt
¼-1/2 cup olive oil

Combine all ingredients in a food processor, and process until smooth.

The original recipe says to serve the rolls with the spicy peanut sauce, but honestly, it is not necessary because the pesto and the filling make the perfect combinations of flavors and the rolls taste delicious by themselves. If you still like do dip it in the sauce, go with it.

I guess this dish is becoming one of the favorite at our table now, and I will definetely make it again.

You can serve it as appetizer or a light summer lunch dish.