Pork and Mango Spring Rolls with Peanut Sauce

Pro tips

• Warm the rice paper briefly in water—2–3 seconds is enough. Overdoing it makes them stick and tear.
• Arrange fillings in a thin, even line; overloading will make the rolls bulky and hard to seal.
• Whisk the peanut sauce until smooth; warm milk thins it to a dippable consistency without breaking the peanut butter.
• Keep a damp towel over assembled rolls to prevent the rice paper from drying out.

Substitutions

• Cooked pork → rotisserie chicken or shrimp (no cooking required)
• Fresh mint → Thai basil or cilantro (adjust to taste preference)
• Mango → peaches, pineapple, or julienned apple (maintain sweetness and texture)
• Hoisin sauce → soy sauce or tamari (reduces sweetness slightly)

Storage & make-ahead

Store assembled rolls wrapped tightly in plastic wrap and a damp towel in the refrigerator for up to 4 hours. Keep peanut sauce separate. Best enjoyed fresh, same day.

How do I soften rice paper wrappers?

Dip each wrapper briefly in warm water for 2–3 seconds until pliable, then lay on a damp surface. Don't oversoak or they'll tear.

Can I prepare spring rolls ahead of time?

Yes. Assemble them up to 4 hours ahead, cover tightly with plastic wrap and a damp towel, and refrigerate. Store the peanut sauce separately.

What if I don't have fresh mango?

Use ripe peaches, fresh pineapple, or even julienned apple. The fruit should add sweetness and texture contrast.

Can I use rotisserie chicken instead of pork?

Yes. Shredded or sliced rotisserie chicken works well and requires no cooking.

How should I roll the spring rolls?

Layer lettuce, mint, cucumber, pork, and mango on the lower third of the wrapper, fold in the sides, then roll tightly toward the top edge.