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These rice paper rolls with mango and mint are the perfect light dinner for hot summer days. They’re healthy, fresh, low in calories, and super delicious! I love serving them with an easy peanut dipping sauce.
Homemade rice paper rolls, also called summer rolls, make such an awesomelight dinner on hot summer days. Or of course you could also serve them the whole year round.
And they’resuper easy to make! Plus, they’re also awonderful appetizer for parties. I mean just look at that color!
We first tried rice paper rolls, or summer rolls, on a trip to Australia. When I came back home, I just had to make my own homemade version of rice paper rolls. And they were sooo delicious!
A lot of people think that rice paper rolls are hard to make, but it’s actually super easy! All you do is cut up the veggies, dip the rice paper into a bowl of water, and then roll everything up kind of like a burrito.
These Rice Paper Rolls are:
- vegan
- gluten-free
- easy to make
- low in calories
- light
- healthy
- packed with nutrients
- fun to make
- super colorful
- a great appetizer
What You Need For These Vegan Summer Rolls:
- Vietnamese rice paper
- avocado
- cucumber
- carrots
- mango
- green onions
- purple cabbage
- radishes
- mint
- lettuce
- glass noodles
- peanut butter
- soy sauce
- garlic
As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.
How to Make Rice Paper Rolls
Making these rice paper rolls is much easier than it looks! I included a detailed step-by-step guide for you!
CUT THE VEGETABLES
FIRST STEP: Start bycutting up your veggies into thin strips. Iused a cucumber, carrots, a mango, radishes, purple cabbage, lettuce, green onions, and mint. I also put in someglass noodles, which are really easy to prepare. Just let them soften in hot water for a couple of minutes.
We usually also put in somefried tofu with soy sauce and sesame seeds. It’s optional but really yummy. Cut the tofu into thin stripes and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
SOAK THE RICE PAPER IN WATER
SECOND STEP:
When you take the rice papers out of the package, they’re crisp, so you have to hydrate them in warm water so they become soft enough to roll.
When you’re done cutting the veggies, fill a shallow bowl with water anddip the rice papers in the water so they get moderately wet on both sides. Don’t let them soak too long, so they don’t get get clumpy.
They should be soft, but still firm enough so you can roll them.
FILL THE RICE PAPER ROLLS
THIRD STEP:
After soaking the rice papers, fill them with the vegetables, the glass noodles, and the tofu. Make sure not to overfill them.
ROLL THE RICE PAPER ROLLS
Then wrap the rice paper rolls like a burrito. I think it’s best to center the filling and then roll it up and fold in the two side flaps.
How to Make Peanut Butter Sauce for Dipping
Thepeanut butter dipping sauce is just as easy as making the rice paper rolls or actually even much easier.
You need:
- chunky peanut butter (unsweetened)
- soy sauce (or tamari for a gluten-free version)
- one clove of garlic
- warm water
- sriracha sauce
Just combine everything in a small bowl.
Rice Paper Rolls – Recipe Notes:
- If you want the rice paper rolls to be soy-free, just leave out the tofu. The summer rolls will still be awesome without the tofu.
- The rice paper rolls are naturally gluten-free. However, I used soy sauce for the peanut butter dipping sauce. If you need the whole meal to be 100 % gluten-free, just use tamari instead of soy sauce for the peanut sauce and for frying the tofu.
- Make sure to cut up all of the vegetables first, so you have everything ready when you start dipping the rice paper into water.
- Don’t dip the rice paper for too long or they will become too soft, delicate, and hard to roll.
Other Asian-Inspired Vegan Recipes You Might Like:
- Easy Vegan Sushi
- Vegan Pho
- Vegan Pad Thai
- 50 Amazing Vegan Asian Recipes
- Vegan Ramen
- Vegan Bibimbap
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these rice paper rolls as much as we do around here.
If you give them a try, I’d love to know what you think about them. Justleave me a comment and a star ratingbelow. Your comments really make my day!
You like my recipes and want to see more? Then follow me onFacebook,Instagram, orPinterest!
Sina
Rice Paper Rolls with Mango
These vegan rice paper rolls with mango, mint, and avocado with an easy peanut dipping sauceare just perfect for hot summer days.
4.65 from 31 votes
Print Pin Rate
Course: Main Course, Side
Cuisine: Asian, Vietnamese
Prep Time: 20 minutes mins
Total Time: 20 minutes mins
Servings: 6 rice paper rolls
Calories: 258kcal
Author: Sina
Ingredients
For the rice paper rolls:
- 6 sheets Vietnamese rice paper
- 1 avocado
- 1 cucumber
- 3 small carrots
- 1 mango
- 3 green onions, cut into rings
- 1 cup purple cabbage, cut into thin stripes
- about 6 radishes, cut into thin slices
- 1 cup fresh mint
- 2-3 cups lettuce, cut into thin stripes
- 1 - 1 1/2 cups cooked glass noodles
For the fried sesame tofu (optional):
- 7 oz block firm tofu
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
For the peanut dipping sauce:
- 1/4 cup chunky peanut butter
- 2 teaspoons soy sauce
- 1 clove of garlic, minced
- 3-4 tablespoons warm water
- 1/2 teaspoons sriracha sauce (optional)
Instructions
Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.
When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
First make the tofu (it's optional but really yummy): Cut the tofu into thin stripes (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
When you soaked the rice papers, fill them with the veggies and the tofu (if using) and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
Then make the peanut dipping sauce: In a medium bowl, combine the peanut butter with the soy sauce, the garlic, the warm water, and the sriracha sauce.
Serve the rice paper rolls with the peanut dipping sauce.
Notes
- If you want the rice paper rolls to be soy-free, just leave out the tofu. The summer rolls will still be awesome without the tofu.
- The rice paper rolls are naturally gluten-free. However, I used soy sauce for the peanut butter dipping sauce. If you need the whole meal to be 100 % gluten-free, just use tamari instead of soy sauce for the peanut sauce and for frying the tofu.
- Make sure to cut up all of the vegetables first, so you have everything ready when you start dipping the rice paper into water.
- Don’t dip the rice paper for too long or they will become too soft, delicate, and hard to roll.
Nutrition
Calories: 258kcal | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 359mg | Potassium: 477mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3950IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 1.6mg
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