Mango Spring Rolls w/ Peanut Dipping Sauce!

Holy cow, you guys! Do I have a treat for you!!!! THIS DINNER was absolutely phenomenal. PHENOMENAL, I say!

So here’s the deal: I really like to cook. And I really like to cook for people that I care about. SO, I cannot tell you how much fun I have creating these delicious recipes every week to enjoy with my friends and loved ones!

This week’s recipe is no different. Introducing my Fresh Mango Spring Rolls with Peanut Dipping Sauce — served with Thai Marinated Cod!

My favorite part, is that it is a fun, creative, and delicious way to sneak more veggies into your diet!!

Not only are they absolutely gorgeous and fun to eat, but they’re downright addicting! Which is amazing, because they’re so dang healthy!

But before I get carried away with that, I wanted to share quickly about an adventure I had with my special gentleman last Friday. Because my fellow foodies will appreciate it!

We had literally the most delicious dinner I’ve ever had. We went to La Grande Boucherie in Midtown Manhattan. And to say it was beautiful would be an understatement! Just look at the bar! (They have an impressive wine list, and specialize in absinthe cocktails!)

We started with a raw bar tower, complete with oysters, lobster, shrimp and mussels!

Then he had a dry-aged steak (what they’re known for!), and I enjoyed a whole lobster!

We finished the meal with ice cream profiteroles and a gorgeous plate of fresh fruit for me!

It was literally the best food I’ve had all year. So I just had to share that with you! Definitely check them out if you’re in NYC — they have a covered outdoor heated atrium that’s perfect for these COVID times.

OK – now back to my Spring Rolls!

If you’ve never had spring rolls before, they are so delightful because of the TEXTURE! The rice paper rolls are sticky and stretchy, and chewy — it’s honestly the perfect little wrap for the veggies and rice noodles.


Now THAT is where it’s AT my friends! I could literally bathe in this stuff. It is LIQUID GOLD, I say!

Nutty and sweet, slightly tangy and with a gingery bite.

You are going to lick the bowl, I promise.

I served these with Thai marinated cod, which was SO fabulous! I have never marinated white fish before and danggggg it is so flavorful!!! I will be marinating fish from now on! (Plus, it makes its own sauce, which is awesome!)

For this meal, I made an SCD version for myself, and the real-McCoy for my man.

My SCD friendly spring roll!

So, choose your own adventure, both were delicious — but I would definitely suggest the actual rice paper rolls, just sayin!

And this entire meal is gluten free, and SCD/Paleo if you choose my options!

Here’s What You Need: Serves 2-4

Rice paper (use rectangle if you can find it, but if not, then circular is fine!) – SCD option: Use butter lettuce as wrap
1 Carrot, finely julienned
1/2 cucumber, seeded and finely julienned
1 red pepper, finely julienned
1 avocado, sliced
1 mango, sliced
cilantro, minced
butter lettuce
chopped cashews
rice vermicelli noodles, cooked per package directions – SCD option: omit

Peanut Butter Dipping Sauce! THIS IS SO GOOD!

1/4 cup creamy peanut butter (SCD use almond butter)
4 tsp reduced sodium soy sauce or tamari (SCD use coconut aminos)
juice of 1/2 a lime
2 teaspoons date syrup (or brown sugar)
1 tsp sriracha (SCD omit)
2 Tbsp freshly grated ginger

1 lb cod fish (1/2 lb per person)

Fish marinade:
4 Tbsp Coconut aminos (or reduced sodium soy sauce, if not SCD)
2 Tbsp EVOO
2 tsp toasted sesame oil
juice of 1 lime
4 garlic cloves, minced
2 Tbsp freshly grated ginger
1 green onion, sliced

Rice to serve (cauliflower or regular)

Large bowl
Large Plate
Good Chef’s knife
Meausring cups/spoons
Sauce pan
Tin foil
Baking tray
Gallon Zip top bag

First, let’s start with the fish. You’ll want to marinate the fish for at least 4 hours.

Combine all the marinade ingredients in a gallon ziplock bag. Add the fish (cut into individual fillets) to the ziplock back, and move it around to make sure the fish is completely coated. Seal, put on a plate, and set in the fridge for at least 4 hours.

Then, make your rice, per package directions.

When it is time to eat, cut a large piece of tin foil for each fillet. Place one fillet in the center and then fold the sides up like a little boat. Then, spoon a healthy amount of the marinade onto the fish. Seal up the sides of the tinfoil around the fish, making a little enclosed tent where the fish will steam. Place the packets onto a baking tray (incase any leak) and bake for about 12-15 minutes in a 400 degree oven.

To make the spring rolls, they are a little labor intensive the first time, but once you get the hang of it, you can whip out these babies in no time flat!

First, make your dipping sauce by combining all the ingredients into a small mixing bowl. Cover and refrigerate until you’re ready to eat.

Then, prep all your veggies and mango. The smaller and thinner the pieces, the better. If you’re not going for aesthetics, you can GRATE the veggies (minus the mango and avocaod) on a box grater — which is a lot less labor.

Also, cook your vermecilli noodles, and when they’re finished, toss them with 1/2 tsp of toasted sesame oil to prevent them from sticking.

To make the rolls, soak a sheet of rice paper in water until it softens. Then, carefully (it tears super easily!) with two hands, take it out and spread it on a plate.

Then, put a butter lettuce leaf, down as a base, top with some vermecilli noodles, a few carrots, cucumber, red pepper, mango, avocado, cilantro and chopped cashews, and then fold it up like a FRAGILE burrito.

Customize however you’d like! You can even make them a meal by adding shrimp!

They will store for up to 3 days in the fridge.

To serve: Place one fish fillet over a small bed of rice, and spoon the cooked marinade liquid from the packets over top. (It’s liquid gold!)

Serve with 2 spring rolls per person (to start), along with the dipping sauce! (Also liquid gold!)


OK -WOW!!!!

I cannot get over how absolutely incredible these were.

There is just something about the texture of the rice paper that is just so fabulous! Sticky, chewy, gummy – kind of reminiscent to the texture of boba! And it’s mirrored with the vermicelli noodles on the inside!

That, coupled with the crispy crunchy veggies and the hard bite of the cashew nuts, the creamy avocado and the sweet, juicy mango! It is a symphony of flavors, colors, and textures!

And tastes! Oh my gosh – the sweet mango, the nutty peanut butter, spicy ginger, fresh cilantro, “carby” rice noodles, and buttery avocado! I can’t get over how phenomenal it is.

And the cod! Oh my gosh, the fish had so much flavor. It had taken on the garlic and sesame oil and lime juice from the marinade. I’m telling you, make it for anyone who is on the fence about fish…they’ll be converted!

Alright, time for this gal to hit the sack!

Whatever you do – MAKE THESE SPRING ROLLS!

They’re a fun date night idea too, because it’s great partner activity 🙂

As they say…a couple that cooks together, stays together! (Or at least, that’s what I say…. haha)

Until tomorrow…

Hugs and love xox Caralyn

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5


A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia.  Speak with an online therapist. Or check out content about eating disorders from BetterHelp.


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52 responses to “Mango Spring Rolls w/ Peanut Dipping Sauce!”

  1. Looks amazing. Thank you for the recipe. I am going to attempt them sometime. I made mushroom and onion chicken pot pie in a puff pastry tonight for dinner. No pie shell, just wrapped it up like a Stromboli. So good.

    • Thanks Melissa! Oh my gosh these were amazing. And wow! Pot pie was one of my all time favorites! Sounds delicious!!! Hugs and love xox

    • Aw thank you John! This was such a great! Haha oh yes – I have a serious serious love for it! I can’t wait to share what I made tonight! Filipino Kare Kare!!!!! Hugs and love xox

    • Thank you! Oh my gosh it was. Marinating the fish made it next level! And it’s so easy to do – just takes a few simple ingredients and it makes a world of a difference!! Hugs and love xox

    • Thank you Stormy! Oh my gosh it was!! And the fish was outrageously delish!! Hugs and love xox

  2. Read this one with the tune from Credence Clearwater Revival’s song- I want to know if you’ve ever seen the rain. 🙂

    I want to know if my airlift will ever come.

  3. Oh my! This whole post was so full of yummy photos, I was almost ready to eat my computer. Unfortunately, many of those ingredients are not available to me here in Ennis, Montana. Can you put a few of those spring rolls on ice and mail them to me??

  4. Oh wow, these pictures are so good, that I’m drooling already!
    I wonder though, didn’t the sweet taste of the mango contrast with the fish and other veges in the roll? I would love to try this recipe because of how wholesome it looks… but I’m a bit skeptical about the mango part…

    • Thank you so much! Oh my gosh the mango MADE the dish!! Oh my gosh the sweetness it hardly detectable because of the nutty peanut butter and vinegar and spicy ginger. It works perfectly! Hugs and love xox

  5. Absolutely divine 🤤 this is definitely tempting my inner master chef to show up and create, and my inner master chef is sadly a 5 year old with two left hands. It will most likely end up looking like a deconstructed salad instead of a spring roll. My creativity in the kitchen is limited to anything that looks scrambled even with well set out instructions. 😭😭 Thanks for sharing ❤️

    • Aw thank you Anna! These were such a great! Hahah well better 2 left hands than no hands at all! Haha Hugs and love xox

    • Thank you friend! Yes!! The mango really add a beautiful slight kiss of sweetness that goes beautifully with the nutty dipping sauce, fresh ginger and creamy avocado! Hugs and love xox

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