Cilantro Mango Chicken & Avocado Spring Rolls with Dipping Sauce

These spring rolls are sweet, tangy, spicy, fresh and super filling. It has tons of fresh ingredients like avocados, cilantro and my personal favorite, mangoes! The mangoes add an awesome sweetness to balance out the savory chicken and dipping sauce.

This recipe will make about 8 spring rolls. If you make the Cilantro Mango Chicken & Avocado Salad for dinner, just make extra, and grab some rice paper wrappers to make these for lunch the next day.

Author Amber Kelley


  • 2 boneless skinless chicken thigh fillets, skin removed


  • 2 TBSP grapeseed oil
  • 2 TBSP cup freshly squeezed lime juice
  • 1/4 cup fresh chopped cilantro coriander
  • 2 cloves garlic crushed
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon ground Cumin
  • 1/2 teaspoon salt
  • 1/2 tsp sriracha
  • 1 tsp soy sauce


  • 1 cup Romaine washed and dried
  • 1/2 large mango or one small mango , julienned
  • 1/2 avocado sliced
  • ½ shallot peeled and thinly sliced
  • ½ large shaved carrot
  • Extra coriander leaves to garnish
  • ¼ package rice noodles
  • 8 or more rice paper sheets depending on how big your spring rolls are


  1. Mix all the dressing ingredients together in a bowl or shake them up in a mason jar.
  2. Fill a zip lock bag with your chicken thighs and add in a third of your dressing/marinade. Put your chicken in the fridge and marinate for a few hours or overnight.
  3. Heat up your grill to medium high heat, and add your chicken. Cook for about 5 minutes on each side or until the thickest part of the meat and it reads about 165 degrees with a meat thermometer.