Mango-avocado spring rolls with spicy cashew sauce

Prep Time 30 minutes
Cook Time --
Servings 10 rolls

Whether it's for a picnic or for a potluck, spring rolls are always a crowd pleaser. Fresh and light, we crave a spring roll that's filled with crunchy veggies, fresh fruit, and springy rice vermicelli. And there's no better way to serve it than with a spicy, creamy dipping sauce, like this spicy cashew version. You can serve this spring rolls whole, or cut into 3 or 4 pieces so that your little ones can grab a piece or two as a snack. For a few different takes on this classic recipe, try our spring rolls with quinoa or with soba noodles and an almond butter-miso sauce.


How it's made: Spicy cashew sauce



  1. Soak the cashews in water for 2 hours (If you're in a hurry, you can soak them in hot waster for just 30 minutes). Drain and rinse.
  2. Put all the ingredients in the bowl of your food processor and mix until smooth and creamy. Season to taste.
  3. This spicy cashew sauce will keep for up to 5 days in the refrigerator in a tightly sealed container.

How it's made: Spring rolls


  • 80g of dried rice vermicelli (about 2 cups cooked)
  • 1 head of Boston lettuce
  • 2 medium carrots, grated
  • 1 Lebanese cucumber, cut into matchsticks
  • A few mint leaves
  • A few sprigs of cilantro
  • 1 avocado, thinly sliced
  • 1 mango, sliced
  • 2 green onions, chopped
  • 2 tablespoons of toasted
  • 10 sheets of rice paper


  1. Cook the rice vermicelli according to package directions, rinse with cold water to stop cooking, and drain.
  2. Cut the vegetables according to the instructions.
  3. Fill a large bowl with warm water. Dunk a sheet of rice paper in the bowl for a few seconds then transfer is to a cutting board. In the centre of the sheet of rice paper, place a leaf of Boston lettuce (or 2 side by side if they're smaller leaves).
  4. Below the leaf of lettuce, place a few pieces of cucumber, avocado, and mango in rows. Above the leaf, place some grated carrot, green onion, mint and cilantro. Sprinkle with roasted sesame seeds and drizzle with spicy cashew sauce.
  5. Fold the bottom edge of the sheet up to cover the toppings completely. Tuck in the sides and roll tightly without crushing any of the filling. Cut the roll in half, and serve with spicy cashew sauce.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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