Spring into summer with a new recipe

27 May 2019

Recipe: Spring Rolls with Mango Hummus

Try something new this month and have spring rolls for your next lunch or dinner. These spring rolls are full of vegetables and fruit and can be customized to your liking. You can also dip them in mango hummus for a sweet protein packed treat.

While you’re gearing up for summer, why not read our top sunscreen tips?

Summer Spring Rolls

Recipe makes 12 spring rolls


12 rice wrap papers

½ cup grated carrots

½ yellow pepper, julienned

½ cucumber, julienned

½ avocado, sliced

½ mango, julienned

2 kiwis, sliced

½ cup of cooked vermicelli noodles

¼ cup fresh mint


  1. Chop up all your veggies and fruit and cook the vermicelli noodles.
  2. Submerge a rice paper wrap for a few seconds in warm water.
  3. Add your ingredients of choice in the center of the wrap, leaving about 4cm around each side.
  4. Fold two sides (opposite of each other) gently over the ingredients. Then, starting on the third side fold that completely over the center.   Holding the center so that your insides stay tight, start to roll the wrap firmly until everything is wrapped tightly to the end.
  5. Repeat steps 2-4 with a new wrap.

Tip: Play around with the ingredients! These spring rolls are customizable, and you can add as much or as little of each ingredient as you want.

Mango Hummus


½ mango, peeled and cut into cubes

½ can of black beans, rinsed

2 tbsp tahini (sesame paste)

1 tbsp of almond butter

Juice of 1 lime

30 ml mint leaves

Salt and pepper to taste


Blend all the ingredients well in a food processor until smooth and creamy.

This recipe is courtesy of Half Your Plate.

Summer Spring Rolls
Mango Hummus