Mango Avocado Spring Rolls

Mangos and avocados everywhere are celebrating because they now know they’re perfect for each other in a spring roll.

This fall, I went to Tahoe with my friend Amelia (@stoked_yogi) to cook for her Stoked Yogi teacher training. One of my favorite lunches I prepared there were these mango avocado spring rolls, perfect for meal prepping.  

I noticed in myself that healthy habits really come from preparing my meals in advance. Through this planning, I’ve also learned that I’m picky. I won’t eat the meals I prepared unless I know it tastes good and it’s pretty. In order to set myself up for success, I make sure to take the time to get inspired & prepare a meal that I know I’m going to want to eat later.

This is one meal prep that never fails! It’s always so easy to make – it’s cost effective and totally delicious.


Mango Avocado Spring Rolls
Serves 2
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Prep Time
20 min
Prep Time
20 min
  1. 1 Mango
  2. 1 Avocado
  3. 1 Red Bell Peppers
  4. 1/4 Head of Red Cabbage
  5. 1/2 Head of Romaine Lettuce
  6. 1 Bunch of Basil
  7. 1 Bowl of Vermicelli Noodles
  8. 8 Rice Papers
  1. Prep veggies & fruit by cutting them into thin log shape slices
  2. Cook rice noodles and let them cool at room temperature
  3. Take rice paper and soak it in warm water
  4. Lay the rice paper on a flat surface
  5. Fill the center of the rice paper with your veggies and noodles
  6. Roll the veggies, mango and noodles with the rice paper like a burrito
  7. Enjoy with peanut sauce!