Mango Spring Roll

Mango Spring Roll

dapan 0

"This refreshing appetizer will provide an unusually sweet note to the beginning of your meal. It can also be served as a fun dessert!"

Ingredients 50 m {{adjustedServings}} servings 192 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Place an egg roll wrapper on your work surface with one corner pointing towards you. Smear a teaspoon of mayonnaise halfway between the bottom corner and the center of the wrapper. Place some of the mango strips on top of the mayonnaise. Fold the bottom corner snugly over the filling, then fold in the left and right corners. Moisten the remaining edges with egg white, then continue rolling the spring roll to the top corner to form a tight cylinder. Repeat with remaining ingredients.
  2. Heat canola oil in a deep fryer or large pot to 375 degrees F (190 degrees C).
  3. Fry the spring rolls, a few at a time, until they float and turn golden brown, about 4 minutes. Turn the spring rolls over halfway through frying to brown evenly. Drain on a paper towel-lined plate before serving.
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Reviews 3

  1. 3 Ratings


These tasted very fresh! I accidently bought wonton wrappers as opposed to egg roll wrappers so mine were small and thick skinned but still delicious. I substituted vanilla greek style yogurt for the mayonnaise because I used these as a dessert and I just can't eat mayonnaisse. I also srinkled them with some cinnamon sugar right out of the fryer. I served them on a key lime sauce to cut the sweetness of the mango.


I tried this with the mayonnaise first, and then I tried it with Greek yogurt as Grifo suggested. I prefer it with Greek yogurt but everybody else in my family liked the mayo better. I think its a great dessert item once you sprinkle some sugar on top or provide a dipping sauce to go with it. Thanks for the neat idea, dapan!


I made dim sum for my family, looked around for a bunch of appetizers/desserts, started cooking at around noon, and had dinner served at around 5:30 (with the gelato still in the machine, but we were going to have that last anyways). These spring rolls, possibly the first fried thing I've made by sticking them in a pot full of boiling oil, turned out g-r-e-a-t! It might help that I love mango, and so does my family, but we all loved them. It was the overall favorite of that dinner (I think they liked the edamame dumplings better, but I hated them, so that makes them drop down in overall popularity :P). One thing I noticed is that they were hot, and hot mango isn't the BEST thing ever. That's why I gave it 4 stars.. But dapan - this is a good recipe! I think it's the best possible way to serve mango... in a spring roll. :P