Already 10 days since we published the last article, we thought it was 3… Which brings us to this conclusion: summer goes by quickly!

We so woke up this morning with the firm intention of writing this little post about our dear spring rolls and here we are.

So, in short, spring rolls are leaves of rice garnished with raw vegetables, fruits, salads… whatever you want! We chose to put baby spinach in it to line the bottom, then carrots, mango and avocado because we love it and it goes well together!

For the sauce, we make a mixture of soy sauce, Thai sauce, chilli sauce and lime!


  • rice papers – 8 (pcs)
  • carrots – 2 – 1 – 1 (pcs)
  • avocado – 1 (pcs)

  • sweet soy sauce – 3 (càs)
  • thai sauce – 2 < span>(càs)
  • hot sauce – 1 (càs)
  • lime – 0.5 (pcs)


  • Prepare the vegetables: peel the carrots and mango then cut them into thin strips. Cut the avocado in 4, remove the skin and cut the quarters into thin slices. Wash the spinach leaves.
  • In a plate with a bottom of water, place a sheet of rice. Wait a few minutes for it to soften and place it on your cutting board.
  • Line half of your rice paper with a few baby spinach leaves. Arrange carrot, mango and avocado slices. Close the sides of the rice sheet and roll it on itself.
  • Set aside and repeat the operation for the other seven rice sheets.
  • For the sauce : Squeeze the half lemon and mix all the ingredients!
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