Green mango spring rolls are a crispy, tangy, and savory snack that brings together bold flavors and textures in one satisfying bite. Unripe mango gives these rolls their signature sour kick, while the savory base of cooked minced chicken or tuna balances the tang beautifully. A sautéed mixture of garlic, onion, greens, and spices creates a rich, aromatic filling that contrasts perfectly with the crunch of the golden-fried wrapper.
These spring rolls are ideal as appetizers, party snacks, or even light lunch bites. They’re simple to prepare and deeply flavorful, with the added appeal of being adaptable to whatever protein or herbs you have on hand.
What Makes These Spring Rolls Unique?
Unlike the more commonly known vegetable or glass noodle–filled spring rolls, this recipe uses grated green (unripe) mango as a core ingredient. Green mango is tart and crisp, with a refreshing acidity that holds up well during cooking. When combined with sautéed aromatics and protein, it results in a filling that’s both complex and crave-worthy. The finished rolls are golden, crisp on the outside, and moist with a punch of flavor on the inside.
Ingredients
1 green (unripe) mango, peeled and grated
½ cup cooked minced chicken or tuna
A handful of chopped spinach or parsley
2–3 garlic cloves, minced
¼ onion, finely chopped
1 tablespoon oil (for sautéing)
Salt and pepper to taste
Optional: pinch of paprika or chili powder
Spring roll wrappers
Oil for frying
Step-by-Step Instructions
Step 1: Prepare the Filling
Start by preparing your green mango. Peel and grate it using the large holes of a box grater. Set it aside while you prep the rest of the ingredients.
Heat one tablespoon of oil in a skillet or sauté pan over medium heat. Add the minced garlic and chopped onion, sautéing for 1 to 2 minutes until fragrant and softened. Stir in the grated mango and cook briefly—just 1 to 2 minutes—to soften it slightly and release some of its tangy aroma.
Next, add the cooked minced chicken or tuna to the pan, followed by the chopped spinach or parsley. Season with salt and pepper to taste. If using, sprinkle in a pinch of paprika or chili powder for a little heat and depth. Continue cooking for another 3 to 4 minutes until the mixture is well combined, slightly dry, and fragrant. Avoid overcooking to preserve the brightness of the mango.
Transfer the filling to a bowl and let it cool slightly before assembling the spring rolls.
Step 2: Assemble the Rolls
Prepare your spring roll wrappers according to package instructions (typically by thawing if frozen). Place a wrapper on a clean surface in a diamond shape.
Spoon about one tablespoon of the cooled filling near the bottom corner of the wrapper. Fold the corner over the filling, roll halfway, then fold in the two side corners. Continue rolling until you reach the top corner. Seal the edge with a dab of water or a paste made from flour and water. Repeat with the remaining wrappers and filling.
Be sure to keep the wrappers covered with a clean, slightly damp cloth while working to prevent them from drying out.
Step 3: Fry the Rolls
Heat oil in a deep frying pan or wok over medium heat. To check if the oil is ready, insert a wooden chopstick or spoon—bubbles should rise steadily from the sides.
Carefully place a few spring rolls into the hot oil, avoiding overcrowding the pan. Fry each batch for about 2 to 3 minutes per side, turning as needed, until golden brown and crisp.
Once cooked, transfer the rolls to a plate lined with paper towels to drain excess oil.
Step 4: Serve Hot
Serve the green mango spring rolls hot and crisp. They pair beautifully with:
- Spicy mayonnaise
- Sweet chili sauce
- Garlic vinegar dip
- Peanut or hoisin-based dipping sauces
The tangy mango inside complements creamy or sweet-spicy dips especially well.
Tips for Best Results
Use Firm, Unripe Mango
Look for mangoes that are green, firm, and tart. Overripe mangoes will be too sweet and soft for this dish. The crunch and acidity of an unripe mango add brightness and contrast to the savory filling.
Dry the Filling Before Rolling
Ensure the cooked filling is slightly dry before wrapping. Too much moisture will cause the wrappers to tear or make the rolls soggy during frying.
Seal the Rolls Securely
Use a dab of water or a simple flour-water paste to seal the edges of the spring rolls. This prevents them from opening up in the oil.
Fry in Batches
Don’t overcrowd the pan while frying. Adding too many rolls at once will lower the oil temperature and lead to uneven cooking or soggy texture.
Drain Thoroughly
Place the fried rolls on paper towels or a wire rack immediately after frying to remove excess oil and maintain crispiness.
Optional Additions and Substitutions
Protein Options
You can use a variety of proteins in place of chicken or tuna, such as:
- Minced shrimp
- Ground turkey
- Tofu (for a vegetarian version)
- Canned sardines or mackerel
Just make sure any protein used is cooked and crumbled or shredded finely to mix easily with the mango.
Herb Variations
Instead of spinach or parsley, try:
- Chopped cilantro for a fresh, herbal flavor
- Thai basil for a slightly spicy and aromatic profile
- Mint for a cooling contrast
Add Crunch
Add a small handful of finely chopped water chestnuts, crushed peanuts, or even shredded cabbage to the filling for added texture.
Add Sweetness
If the mango is extremely sour, a pinch of sugar can be stirred into the mixture to balance the flavors, though it’s usually not needed.
Baked Version
For a lighter alternative, brush the assembled rolls with oil and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, turning halfway through, until golden and crisp.
Serving Suggestions
Green mango spring rolls make a vibrant and flavorful snack or side. Here’s how to enjoy them:
- Appetizer Platter: Serve with other finger foods like fried dumplings, satay skewers, or mini meatballs for a party spread.
- Side Dish: Pair with fried rice, noodle stir-fry, or a simple soup for a fuller meal.
- Picnic Food: These rolls travel well once cooled. Pack with a small container of dip for an easy packed lunch.
- Fusion Plate: Serve alongside guacamole, kimchi, or pickled veggies for a mix of international flavors.
Storing and Reheating
Make Ahead
Assemble the spring rolls and store them uncooked in an airtight container in the refrigerator for up to 24 hours. Place parchment between layers to prevent sticking.
Freezing
Uncooked spring rolls can be frozen. Arrange in a single layer on a tray until solid, then transfer to a freezer bag. Fry straight from frozen—just add an extra minute or two to the cooking time.
Reheating
To reheat fried rolls, bake them in an oven or toaster oven at 350°F (175°C) for 10–12 minutes, or until crisp and warmed through. Avoid microwaving, as it makes the wrappers soggy.
Final Thoughts
Green mango spring rolls offer a refreshing twist on the classic spring roll. The sourness of the unripe mango cuts through the richness of the filling, creating a bold contrast that stands out from typical savory snacks. With minimal ingredients and a quick fry, they’re both easy to prepare and deeply satisfying to eat.
Their adaptability also means you can play with the ingredients and customize the rolls based on your preferences or what you have on hand. Whether you’re hosting friends or preparing a family meal, these spring rolls bring brightness, crunch, and flavor to the table.
Crispy on the outside, savory and tangy on the inside—this is a recipe that’s sure to become a repeat favorite.