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Fresh sushi spring rolls filled with colorful vegetables and seafood

Fresh Sushi Spring Rolls

These fresh sushi spring rolls are packed with crisp cabbage, sweet mango, creamy avocado, and sticky seasoned sushi rice, all wrapped in delicate rice paper for a light and satisfying meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Appetizer, Lunch, Snack
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the avocado dipping sauce
  • ½ whole avocado For a creamy sauce and filling.
  • 2 tablespoons coconut yogurt Or a mild plain plant-based yogurt.
  • 2 tablespoons soy milk To blend into the dipping sauce.
  • 1 clove garlic Finely chopped for flavor.
  • ½ whole lemon Juiced for acidity.
  • pinch of salt
  • dash of black pepper
For the spring rolls
  • 1 cup cabbage Thinly sliced.
  • 1 whole carrot Julienned or sliced thinly.
  • 1 whole cucumber Seeded and cut into thin strips.
  • ½ whole mango Cut into matchsticks.
  • ½ whole avocado Sliced for the filling.
  • 1 sheet nori algae Cut into strips.
  • 2 teaspoons black sesame seeds
  • 125 grams sushi rice Rinsed before cooking.
  • 2 tablespoons rice vinegar For seasoning the rice.
  • ½ teaspoon salt For the rice mixture.
  • ½ teaspoon sugar For balancing flavors.
  • 8 sheets rice papers

Method
 

Prepare the sushi rice
  1. Rinse 125 grams of sushi rice under cold water until the water runs mostly clear.
  2. Combine the rice with the appropriate amount of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to simmer, cover, and cook on low for 10 minutes.
  3. Remove from heat and let rest, covered, for 15 minutes.
Prepare the rice dressing
  1. In a small saucepan, mix 2 tablespoons rice vinegar with 1/2 teaspoon salt and 1/2 teaspoon sugar. Gently warm until dissolved.
  2. Pour the dressing over the hot rice and fold it in gently. Let the rice cool down to near room temperature.
Prepare the avocado dipping sauce
  1. Cut an avocado in half, remove the pit, and scoop the flesh into a food processor.
  2. Add coconut yogurt, soy milk, garlic, lemon juice, salt, and black pepper. Blend until smooth.
Prepare the spring roll fillings
  1. Thinly slice cabbage, julienne carrot, and cucumber, and cut mango into matchsticks.
  2. Cut the nori algae sheet into strips about 4 inches long.
  3. Slice half avocado into thin strips for the filling.
Assemble your sushi spring rolls
  1. Fill a large shallow dish with warm water. Dip each rice paper sheet for about 15 seconds.
  2. Place softened paper on a clean towel, add sushi rice, and layer with remaining fillings.
  3. Fold the edges inward and roll tightly.
Serve
  1. Slice each roll in half and arrange on a plate, serving with avocado dipping sauce.

Notes

The rolls are best eaten fresh, but leftovers can be stored for up to 24 hours. For a make-ahead strategy, pre-cook the rice and chop vegetables in advance.