Spicy Mango Avocado In-Out Vegan Sushi Rolls

Rice paper rolls look like they require training. They don't. Spicy Mango Avocado In-Out Vegan Sushi Rolls are genuinely one of the most impressive-looking no-cook summer meals you can produce without a stove, and the technique for rolling rice paper becomes completely intuitive after the second or third roll. Fresh mango strips, creamy avocado, shredded purple cabbage, broccoli, julienned red bell pepper, fresh basil, and sunflower sprouts wrapped in translucent rice paper with optional crispy tapioca-crusted tofu and served with a peanut-almond sauce that's genuinely excellent on its own. Four servings, 30 minutes, 449 calories each.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 4

Course: DINNER, healthy dinner, Summer Meal

Cuisine: American

Calories: 449

Ingredients Equipment Method Notes

Ingredients

For the Rolls:
8-10 spring roll rice paper sheets
1 red mango - peeled and sliced into strips
2 avocados - sliced
1 cup purple cabbage - shredded
½ cup shredded broccoli
½ red bell pepper - julienned
3 sprigs fresh basil - leaves only
1 bunch sunflower sprouts or microgreens
3 scallions - thinly sliced optional
Optional Crispy Tofu:
8 oz extra-firm tofu drained and pressed
¼ cup tapioca flour
1 pinch sea salt
For the Peanut/Almond Sauce:
3 tablespoons peanut or almond butter
1 tablespoon tamari
2 tablespoons maple syrup or agave
3 tablespoons water
1 lime juiced
1 teaspoon grated ginger
1 clove garlic grated
The Peanut-Almond Sauce Making It Right
The sauce is genuinely the component that can elevate or undermine the entire roll experience. A good dipping sauce makes the rolls taste restaurant-quality; a thin under-seasoned sauce makes them taste like a health food experiment.

Equipment

For the Rolls
Large bowl with warm water - the essential rice paper soaking vessel. Must be wide enough to fully submerge the rice paper sheets flat. A large mixing bowl, a pasta bowl, or a round baking dish all work.
Large flat surface for rolling - the recipe recommends a large ceramic plate specifically, which works well because it provides a smooth, slightly damp surface that helps the rice paper grip without sticking aggressively. A clean, slightly damp cutting board also works.
Sharp knife and cutting board - for slicing the mango into strips, slicing the avocado, julienning the bell pepper, and shredding the cabbage.
For the Optional Tofu
Cast iron skillet - well-seasoned or lightly oiled, for searing. Cast iron provides consistent high heat that creates the golden crust tapioca flour produces best.
Air fryer alternative -375°F for 15-18 minutes produces oil-free crispy tofu that's genuinely excellent.
Paper towel-lined plate - for draining seared tofu after cooking.
For Storage
Parchment paper-lined container - for storing assembled rolls. Parchment prevents the rolls from sticking to each other or to the container. Rice paper rolls are notoriously sticky when stored without this separation.

Method

Step 1- Pick up the edge of the rice paper closest to you and fold it snugly over the ingredients. Pull gently toward you to create a tight initial roll.
Step 2- Fold the left side of the rice paper over the filling, then the right side similar to folding a burrito.
Step 3- Continue rolling forward until the entire rice paper is wrapped around the filling in a tight cylinder. The rice paper seals itself when it contacts itself no water, egg wash, or adhesive needed.
The snug roll key- The tighter you make the initial fold, the better the finished roll holds together. A loose initial fold creates gaps that allow filling to shift and the roll to look sloppy.

Notes

Nutrition Information Per Serving

At 449 calories per serving for 4 servings:

Nutrient	Per Serving
Calories	449 kcal
Carbohydrates	58g
Protein	10g
Fat	22g
Saturated Fat	2g
Fiber	11g
Sugar	15g
Sodium	500mg
Vitamin C	73.9mg
Vitamin A	1545 IU
Potassium	873mg