The Ultimate Mango Summer Rolls with a 5-Minute Peanut Sauce
A fresh, no-cook recipe for Vietnamese-style mango summer rolls, served with a homemade ginger-peanut dipping sauce. The rolls are made by softening rice paper wrappers and filling them with cooked rice noodles, julienned mango, bell pepper, and cucumber, along with fresh basil and cilantro. The accompanying sauce is a creamy and tangy blend of peanut butter, lime juice, maple syrup, soy sauce, and fresh ginger.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Total Time: 28 minutes
- Yield: 8 to 10 rolls
- Category: Appetizer
- Method: Rolling, Boiling
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
- Summer Rolls:
- 4 ounces vermicelli or thin rice noodles
- 8 to 10 spring roll rice papers
- 1/2 cup julienned bell pepper
- 1/2 cup julienned cucumber
- 1/2 cup julienned mango
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- Ginger-Peanut Sauce:
- 1/3 cup peanut butter
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook for 2 to 3 minutes, or according to package directions. Drain the noodles and rinse them with cold water. Set aside.
- Make the Ginger-Peanut Sauce: In a medium bowl, whisk together the peanut butter, lime juice, maple syrup, soy sauce, ginger, and red pepper flakes. Slowly add hot water, 1 tablespoon at a time, whisking until the sauce reaches a thick but pourable consistency.
- Assemble the Summer Rolls: Pour very hot water into a shallow dish. Immerse one sheet of rice paper in the hot water for about 10 to 15 seconds to soften it.
- Carefully transfer the softened rice paper to a cutting board and spread it out flat.
- On the bottom third of the wrapper, place a small handful of the cooked noodles, followed by a layer of julienned bell pepper, cucumber, mango, and a few leaves of basil and cilantro.
- Gently fold the bottom edge over the filling once, then tuck in the left and right sides, and continue to roll tightly until the seam is sealed, similar to wrapping a burrito.
- Place the finished roll seam-side down on a serving platter. Cover with a damp paper towel to keep it fresh while you assemble the remaining rolls.
- Repeat the process with the remaining wrappers and filling.
- Serve the summer rolls with the prepared ginger-peanut sauce for dipping.
Notes
- Rinsing the noodles in cold water after cooking stops them from overcooking and prevents them from sticking together.
- Be careful not to over-soak the rice paper wrappers, as they can become too delicate and tear easily.
- The rolling technique may take a few attempts to perfect; don’t worry if the first one isn’t perfect.
- Covering the finished rolls with a damp towel is important to prevent the rice paper from drying out and cracking.
Find it online: https://www.eatswithsoul.com/mango-summer-rolls/