Spring rolls with mango and mint are a refreshing and vibrant dish that combines the sweetness of ripe mango with the cool, aromatic flavor of fresh mint. Wrapped in delicate rice paper, these rolls are perfect as a light appetizer, snack, or side dish. The combination of fresh ingredients, including crunchy vegetables, tangy herbs, and a touch of sweetness, makes these spring rolls an exciting, healthy addition to your meal.
To make the spring rolls, start by preparing your filling. The key ingredients are fresh mango, which provides a sweet, juicy bite, and mint, which adds a fragrant and cooling note. Peel and slice the mango into thin strips, ensuring they’re ripe and sweet for the best flavor. Next, roughly chop the mint leaves, allowing their fresh aroma to infuse the rolls with a refreshing kick. You can also add thinly sliced cucumber, carrots, or bell peppers for a crunchier texture and more vibrant color.
Once your ingredients are prepped, it’s time to assemble the rolls. Fill a shallow dish with warm water and quickly dip each rice paper sheet into the water until soft but not too soggy. Place the softened rice paper on a flat surface like a cutting board. Start layering your fillings in the center, beginning with a few pieces of mango, followed by the mint and any additional vegetables you’re using. Be careful not to overfill the rice paper, as it can tear when rolling. Fold the sides of the rice paper inwards, then roll the paper tightly from the bottom up to secure the filling inside.
The result is a delicate roll that’s both light and satisfying, with the flavors of mango and mint perfectly complementing each other. You can serve these rolls with a tangy dipping sauce, such as a peanut or hoisin sauce, to add a savory contrast to the sweetness of the mango.
These spring rolls with mango and mint are not only delicious but also incredibly versatile. They can be made ahead of time and stored in the fridge for a few hours, making them a great dish for meal prep or parties. With the right combination of fresh, colorful ingredients, these spring rolls are a healthy and beautiful addition to any meal.
Ingredients
- 4 sheets rice paper
- 1 mango peeled and sliced into thin strips
- 1/2 cup fresh mint leaves loosely packed
- 1 cucumber cut into matchsticks
- 1 carrot peeled and julienned
- 1/2 cup vermicelli noodles cooked and drained
Instructions
- Prepare all the filling ingredients and have them ready at your station.
- Soak rice paper sheets in warm water until pliable, then lay them on a damp towel.
- Place mango slices, mint leaves, cucumber, carrot, and vermicelli noodles on the lower third of the rice paper.
- Fold the bottom of the rice paper over the filling, then fold in the sides and roll tightly. Repeat with remaining ingredients.
- Serve immediately with your favorite dipping sauce.
Nutrition
I tried this recipe, and it was kinda bland… maybe add some protein next time? 🤷♂️
I thought it was great! The mint and mango combo is so refreshing. Maybe you just need to adjust your taste buds? 🤔
Protein? In spring rolls? LOL! That’s not how they do it! Just try some spicy sauce next time. 😉
These spring rolls are amazing! I never thought to put mango in them, but it was such a good idea. 🥭😊
These were surprisingly fresh and bright—mint + mango is such a good combo. I used a peanut-lime sauce and it totally popped.
These spring rolls are a game changer! The mango adds such a cool sweetness that’s refreshing. Love it!
I totally agree! The mango really brings it all together. I made these last week and they were a hit!
I tried this recipe, but it was a bit difficult to roll the rice paper. Maybe I did it wrong?
I’m allergic to mango but made it with strawberries instead. Pretty good!
Isn’t cucumber supposed to be in sushi? Kinda weird doing it this way. 🤔
Mint overload lol. I used too many leaves and it tasted like toothpaste for me. Still, the texture was awesome.
Lol “toothpaste” is so real 😂 I’ve definitely gone too heavy on mint before. Next time I’ll go lighter and maybe add mint to taste at the end. Glad the texture still worked though!
Mint overload? Yeah that can happen. The recipe says 1/2 cup but “loosely packed” is doing a lot of work 😅 I usually do like half that amount and it tastes more fresh, not minty-clean.
Delicious!
Ok but… mint in spring rolls is weirdly good. My friends asked what dressing it was and I had to tell them it’s just mint and mango 😅
These are so fresh and tasty! I love the mint with mango, wow!
Absolutely agree! The mint makes all the difference. Fresh and crunchy, yum!
Pretty easy to make, but I think there was too much mint for my taste.
Wow! These taste like summer on a plate! Made them for a potluck and they disappeared!
I tried this but it didn’t turn out right. My rice paper kept tearing 😩.
Rice paper is so confusing! Does it have to be warm? Help!
The prep is actually pretty straightforward. I like that it’s not fried and still feels fancy for a meal.
I tried these and the rice paper was kinda difficult at first… like i soaked too long and it tore. But once I got the hang of it, it was really good. Next time I’m gonna cut everything even smaller.
Totally agree—these are such a nice “weeknight fancy” vibe without all the mess of frying. The mango + mint combo is perfect.
Spring rolls? More like Spring Fails! 😂 Not worth the hassle.
I get it, they can be tricky! But once you get the hang of it, they taste amazing! 😂
What is vermicelli noodles? Can’t find them in my store.
This dishes are hard 4 me! I’m not good at rollin stuff. But they tasted good. Just gonna buy em next time.
These spring rolls are amazing! So fresh and tasty, I could eat them all day. 🍽️
I totally agree! They taste so fresh. Have you tried them with peanut sauce? It’s a game changer! 🥢
5 Stars!!! Love this recipe 😍
Just made these for a party and they were a hit! Will definitely be making again.
Love the mint! However, it’s hard to roll them without making a mess. Any tips?
You can’t go wrong with mango! My kids loved helping me make these.
Mango?? Really? In spring rolls? Not sure about that one. I like the traditional way better.
Really wanted to like it but the mango seemed outta place. Mint was good tho.
I felt like a chef when I made these! Gonna show them off to my friends.
That’s awesome! I love spring rolls! They look fancy but are actually pretty simple! Can’t wait to see how your friends react!
These are so fresh and delicious! Loved the mango and mint combo.
Disappointment! My kid didn’t like them, and I made them special 🙁
Yum, just yum! I didn’t have mint so used basil instead, still tasty! 🙂
Not bad, but I think I prefer traditional spring rolls. The mango was a nice twist, tho.
Total flop. The rice paper wouldn’t stick together and the noodles were too slippery. Waste of time, I’ll stick to fried ones.
WOW! Love how healthy these are. I added shrimp and it was killer! 🌟
Never tried this before but now I’m addicted! So good!
I tried making these, but my rice paper broke. 👎
Oh plz, just stick to basic ingredients. No one will eat this fancy stuff. My kids were not impressed at all.
I totally disagree! My kids love this kind of stuff! It’s fruity and fresh. Maybe yours just have boring taste? 😂
These spring rolls are a breath of fresh air! The mango adds such a nice sweetness. I’m def making these again!
I agree! The mango really brightens up the flavors. Can’t wait to try them myself!
Idk, I tried these and they were too soggy for me. Maybe I did something wrong?
Yummm!!! Great recipe! Going to add some shrimp next time! Thanks!
Is the mint really necessary? I think it ruins the flavor a bit. Maybe use basil instead? 👎
No way! Mint is essential! Basil is too strong and doesn’t match with mango! You gotta try it as is first before switching it up! 🌱
I think mint gives a nice freshness to the rolls! Think of it like a little burst of flavor. But hey, if you prefer basil, go for it! Cooking should be about what you like!
I used lettuce instead of rice paper ’cause I was out. Still good!
Where do you find rice paper? I couldn’t find it in the grocery store. 🙄
These look so fresh and summery! I love mango + mint together, and the rice paper technique seems straightforward. Can’t wait to try with peanut sauce.
Way too complicated for me!! I want somethin’ easier LOL.
5 stars all the way! Easy recipe and the mint gives a refreshing taste. Perfect for summer gatherings!
I’m glad you love it! The mint really does bring a nice touch, doesn’t it? 🥭🍃
Tried it and wasn’t impressed. Would’ve been better with some peanut sauce. Don’t know how you like it! 🤷♂️
I dunno, spring rolls? Kinda basic, dont ya think? 😕
This is the first time I’ve made spring rolls, and it was easier than I thought! Will use again.
Made these for a party, and they were gone in minutes! Big hit!
I tried making these but the rice paper was too sticky. Any tips? I’m not so good at these things. 😕
I don’t like mango, can I use apple instead? Curious! 🍏
I had some store-bought spring rolls and they were much better. Sorry!
Yummy and fresh! Just wish there were leftovers! 😋
These are super refreshing! I made them for a picnic and everyone loved them. Definitely a keeper!
These spring rolls are sooo good! The mango adds the perfect sweetness. 🍑
I totally agree! The mango really does make a difference. Have you tried adding some chili sauce for a kick?
These spring rolls seem kinda bland to me, I mean, it’s just like veggies and rice paper? What’s so special?
I’m skeptical about vermicelli in spring rolls with mango… feels like it might get too soft. Still, I might try it.
Honestly, I get the worry—vermicelli can turn mushy if it’s over-soaked. But if you cook it al dente and drain it well, it stays springy. I’ve done this with mango before and it’s really good.
I’m skeptical about rice paper rolls staying together—mine got soggy fast. But when I served them right away, they were good.
Mango in spring rolls? Genius! Made these last night, and they were gone in minutes.
I’m glad you enjoyed them! I love the combination of mango and mint, it’s so refreshing!
I tried this but used chicken instead of veggies. Not as good as expected. Maybe I’ll give it another try with the recipe as is.
YUM! I could eat these all day. The mint adds such a nice flavor. Will make again!
These rolls are so fresh and tasty! I added some shrimp for extra protein and it was delish! 😊
What even is vermicelli? I just used spaghetti, and it worked!
Wow! So easy and delicious! Kids loved it too!
Fresh mint makes everything taste like spring, love it. I might add avocado next time for extra creaminess.
I’m not sure about avocado tbh. The mango + mint is already sweet/fresh, and avocado might make it kinda heavy. Maybe just a little?
Fresh mint really does make these taste brighter. Avocado sounds like a great idea—adds that creamy texture without changing the vibe.
I didn’t have vermicelli so I used spaghetti and it… worked?? Not exactly right, but it still tasted kinda good. Might try with proper noodles next time.
Made these for my kids, they loved helping roll them up! They are so colorful. Will make again for sure!
Wasn’t as easy as it looked. The rice paper kept tearing, and I ended up making a mess.
I tried making these but the rice paper was so hard to work with! I ended up with a big mess. Maybe I need more practice?
YUM 😍
I was skeptical at first about putting mango in spring rolls but wow! They were surprisingly good. Just a tad messy to wrap tho.
Omg, the crunch from cucumber and carrot with the soft noodles is perfect. Mint really makes it pop. I served them with soy-lime and it was amazing.
I guess they were okay, but what’s the point of rice paper? Just tastes like water. I prefer spring rolls fried.
Not a fan of mint. Could I use basil instead? Please help!
This is a good light meal. I added extra cucumber and a little extra noodles and it felt filling without being heavy. Would make again.
Mint leaves make everything taste like summer. Also cucumber matchsticks are a nice touch for crunch!
I’m skeptical about mango in savory rolls… but it worked? Like sweet-meets-fresh in a good way. Will make again.
These are perfect for summer days! I added some shrimp.
Idk about shrimp in spring rolls, sounds kinda weird to me. But, if you like it, go for it, I guess.
Shrimp sounds like a great addition! Perfect for a little extra protein. Can’t wait to try it!
I followed it exactly and they still felt a little bland without a strong sauce. Next time I’ll do a spicy peanut or hoisin situation.
That makes sense—spring rolls are kind of “fresh” by design, so without a bold dip they can taste a bit flat. A spicy peanut or hoisin definitely sounds like the right upgrade!
These spring rolls are so refreshing! I love the combo of mango and mint. 🥭🌱
Delicious! I added shrimp to mine for protein and it was amazing! Highly recommend.
That sounds great! I’ve never thought of adding shrimp. I’ll have to try that next time. Thanks for the tip!
Shrimp? Isn’t that a bit much for spring rolls? They’re supposed to be light, right?
I think I soaked mine too long once and the rolls tore. Maybe damp towel is key—gonna watch that step carefully.
I tried making these but my rice paper kept tearing. Any tips on how to handle it better?
ehh… I ain’t a fan of mint. These were ok but not what I expected.
Mint is da best! But I guess not everyone likes it. You could just skip it next time.
I get that! Mint can be a hit or miss. Maybe try seasoning it differently next time?
I used way more mint than the recipe and it overpowered the mango, but the idea is solid. Portions matter—lesson learned.
Totally agree—mint can go from “fresh” to “why does everything taste like toothpaste?” real fast 😅 Next time I’d start with half and adjust.
Too many ingredients for me. Just give me the mango and I’m good! 😝
Why only 4 sheets? That’s like, maybe 2 rolls… unless your slices are tiny. Could use clearer portion guidance.
I don’t think mint goes with mango… sounds weird. Ended up just eating the mango plain.
Super tasty and honestly pretty healthy. I used cucumber and carrot matchsticks like the recipe and it looked beautiful.
These were super fresh and light! The mango + mint combo is such a win, and the vermicelli gives it a nice bite. I served with peanut sauce and it tasted restaurant-level.
I tried it but my rice paper tore a bit 😅 maybe I soaked too long. Still tasted good though—peanut sauce helped. Next time I’ll watch the warmth of the water closer.
Yes!! Mango + mint is such a bright combo. I also love how the vermicelli adds that little chew—totally agree it feels “restaurant” when served right away.
I love rice paper but it’s hard to get the rolling tight without it sticking to everything. Still, I’d make again.
Omg yes—rice paper can be so sticky! I just use a slightly damp towel and don’t over-soak (like 5-10 seconds). Rolling tight gets way easier once it’s just pliable.
I tried these and mine kinda turned into a salad wrap lol. Maybe my mango was too wet? Next time I’ll pat everything dry and use less mint because it sticks to the sheet.
I messed up the noodles part—added them dry and wondered why nothing would roll… duh. But I’m still rating because the idea is awesome and I’ll redo it properly.
These were surprisingly fresh and light. The mango + mint combo is such a win. I added a little lime juice in the dipping sauce and it tasted restaurant-level.
Yes!! Mango + mint is seriously the perfect combo—fresh but not heavy. I also tried a tiny squeeze of lime in the sauce and it really wakes everything up.
I’m gonna be honest—I didn’t soak mine long enough the first time and they tore 😅 but when I got it right, the flavor was really good. Next time I’ll add lime too!
These sound super fresh—mango + mint is such a great combo. I’d definitely add a peanut or lime dipping sauce and call it perfect.
Tried a similar version before, but my rice paper always turns into a sticky mess. Any tips on how warm the water should be?
Pretty tasty, but my rice paper tore a couple times. I think I didn’t soak it long enough or my towel wasn’t damp enough. Still, the flavors were great—especially the mint!
Yeah, rice paper tearing is usually the soaking/damp-towel thing. I’ve noticed if the towel dries out even a bit, it gets crackly fast—so damp towel + quick working time helps a lot. Glad the mint and flavor combo still hit though!
Mine were kind of bland until I used soy sauce + honey dip. Also I made the carrot too thick, so it was crunchier than I wanted.
The instructions are decent, but “warm water until pliable” is kinda vague. I needed way more soaking time than expected.
rice paper is tricky lol. Mine stuck to the towel even though it was damp. But once I remade them, they came out decent and not soggy.
Not gonna lie, I found the vermicelli noodles a bit hard to pack without tearing. Flavor is still solid though.
This is the kind of recipe I can actually do on a weeknight. Minimal cooking, just slicing and rolling—my kid loved the mango bits.
Yes! Weeknight-friendly is the best kind of recipe. My kid is also obsessed with anything with mango bits 😄
Pretty easy once you get the hang of the rice paper. Mine tore a little at first, but the rolls still tasted amazing.
My rice paper tore like crazy and I still ate them lol. I think I soaked mine too long or didn’t let it get warm enough? But yeah… amazing taste.
Totally agree—once you soak them just right, they’re way easier than they look. Mine always tear a tiny bit too, but the flavor comes through every time. 🙌
I tried these and omg the mint smell is strong (in a good way). My family ate them fast lol. Next time I’ll cut the carrot thinner though, it was a bit crunchy.
Same!! The mint is like instant freshness—my kitchen smelled amazing too. Also the carrot crunchy note is so real, thinner strips probably make it way more “spring roll” texture-wise. 😊
Not gonna lie, I was worried about raw carrot being too hard, but your comment gave me hope 😅. Do you soak the vermicelli a bit or just cook it normally? Mine kinda stayed chewy.
These were surprisingly fresh and light—mango + mint is such a good combo. The rice paper was a little tricky at first, but once I got the soaking right, rolling got way easier. Served with peanut sauce and it hit perfectly.
Totally agree—mango + mint is such an underrated combo. I still mess up the first roll every time 😂 but once the rice paper softens right it’s smooth sailing.
Great idea, but my rice paper tore a bit. I think I didn’t soak it long enough—warm water helped, but I’ll watch it more next time.
I always thought warm water was the problem lol. I do room-temp or even slightly cool water and it doesn’t tear as much. Also make sure the towel is damp, not wet-wet.
Ahh that’s so frustrating—torn rice paper is usually just a soak timing thing. Next time, keep checking for “pliable but not mushy,” and don’t let it sit too long once it’s soft. You still clearly had the right idea!
Not sure about using vermicelli with mango and mint… it feels a bit weird to me, like sweet + noodles should be separate. But I get the fresh vibe.
I kinda get what you mean—sweet + noodles sounds odd at first 😅 But the mint and fresh mango make it feel more like a light salad roll than a dessert, and the vermicelli just adds that chewy noodle texture. If you’re worried, try using a smaller amount of noodles so the mango flavor stays in front.
I followed this pretty closely, but my rice paper tore a little. Maybe I soaked it too long. Still tasted great—next time I’ll keep an eye on the pliable stage.
Ahh yeah, that tearing is usually all about the soak time—too long and it gets fragile. I start checking right as soon as it’s pliable, like 10–20 seconds, and then move fast. Glad it still tasted great though—keeping an eye on that stage is totally the right next step!
Honestly 10/10. Quick, healthy, and looks fancy without trying. My kids ate them all and asked for more.
Super easy and pretty to make! I used slightly bigger strips of mango and it felt more filling. I served mine with soy + lime and it was way better than I expected for something that’s no-cook-ish.
Not sure I get the hype—mango in a roll feels a little weird to me. It’s good, but I would’ve preferred more cucumber and less sweet fruit. Maybe next time I’ll tweak the ratio.
Honestly, I’m not sure about the mint in spring rolls. It’s great as a garnish, but mixed into the whole roll it tasted kinda overpowering to me. Mango is sweet enough without extra “freshness.”
Totally get that—mint can be super punchy. I’ve started using way less (like a small handful) or chopping it finer and mixing it with the mango so it feels more balanced. Mango + mint can be amazing, but only if the mint doesn’t take over.
Mint in spring rolls is a hit or miss for me too. I usually just skip it or use it only on the side, like you said. Also, are you sure your mint wasn’t too strong? Maybe it was the older leaves? Mine tastes fine when I use younger mint.
I liked the idea, but my vermicelli kept sticking together even after draining. Also, I think I didn’t soak the rice paper long enough because it tore on the first roll. Still tasted good though—next time I’ll be more careful.