These bold, fresh, mango spring rolls make a perfect spring/summer appetizer. They’re gluten free and vegan for all to enjoy. Spring rolls might seem tricky if you haven’t made them before, but you’ll get the hang of them quickly! Feel free to make these spring rolls a few hours ahead and chill them until you’re ready to serve. Recipe yields 6 to 7 rolls, which I served halved.
Recipe roughly adapted from my summer rolls with spicy peanut sauce and Thai mango cabbage wraps.
Storage suggestions: Rolls are best served right away, but they were still in pretty good shape one day later. Just store the rolls in the refrigerator, covered. Press plastic wrap against the surface of the avocado dip to prevent oxidation before chilling.
Recipe from Cookie and Kate: https://cookieandkate.com/tropical-mango-spring-rolls/