I love fresh spring rolls. I have made them many times before. You can put whatever ingredients you want inside the rolls, they are totally customizable to personal taste.

I really liked the balance of all the crunchy veggies with the sweet mango and the creamy avocado. And the mint and cilantro added nice freshness. Everything just worked. And I made my rolls without the noodles, so I just put more of the other stuff to make them a little “fatter”. 

Now let’s talk about that sauce. I would put peanut sauce on anything if I could. Peanut sauce is like my go-to sauce/flavour profile so I’m really happy this dish is served with it. And again here, it was all balanced, but with flavours – sweet, salty, spicy and sour. 

This is a good dish as an appetizer (like in the book) but it would be good for a lunch too. And I’m sure these would last a few days in the fridge, so they would be perfect to make ahead if you’re having a party. 

The one thing I will say about this recipe is that it can take a bit of time to do all the prep of the veggies as well as the rolling. So keep that in mind if you want to make these. I think they were worth it though.

Final thoughts: super fresh rolls and great dipping sauce