Mango Summer Rolls Thai Dipping Sauce
Dive into the vibrant flavors of summer with these Mango Summer Rolls paired with a zesty Thai dipping sauce. Bursting with fresh, colorful ingredients like ripe mango, crisp vegetables, fragrant mint, and cilantro, these refreshing rice paper rolls are a feast for the senses. Filled with tender vermicelli rice noodles and wrapped in delicate rice paper, they strike the perfect balance of texture and taste. The accompanying Thai peanut dipping sauce, made with creamy peanut butter, lime juice, and a touch of honey, adds a savory-sweet finish with a hint of spice. Ready in just 35 minutes, this light, no-cook recipe is perfect for hot days, making for a healthy appetizer, snack, or meal. Perfectly portable and totally customizable, these mango summer rolls are an ideal way to showcase seasonal produce while satisfying your craving for bold, fresh flavors!
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Recipe Information
Ingredients
- 8 Rice paper wrappers
- 1 Ripe mango
- 1 medium Carrot
- 1 small Cucumber
- 1 small Red bell pepper
- 16 Fresh mint leaves
- 16 Fresh cilantro leaves
- 50 grams Vermicelli rice noodles
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Creamy peanut butter
- 1 tablespoon Honey
- 1 teaspoon Minced garlic
- 0.5 teaspoon Crushed red pepper flakes
- 2 tablespoons Water
Instructions
Bring a small pot of water to boil. Cook the vermicelli rice noodles for 3-4 minutes or according to package instructions until tender. Drain and rinse under cold water to prevent sticking. Set aside.
Peel the mango and slice it into thin strips. Julienne the carrots, cucumber, and red bell pepper into matchstick-sized pieces.
Set up a rolling station by filling a large shallow dish with warm water. Submerge one rice paper wrapper in the water for 10-15 seconds or until softened, then gently lay it flat on a clean surface or damp towel.
Place a small handful of cooked vermicelli noodles in the lower third of the wrapper. Add 2-3 slices of mango, a few pieces of carrot, cucumber, bell pepper, and 2 mint leaves and 2 cilantro leaves. Be careful not to overfill.
Fold the sides of the wrapper inward, then tightly roll it up from the bottom. Repeat with the remaining wrappers and filling ingredients.
To make the dipping sauce, whisk together the soy sauce, lime juice, peanut butter, honey, minced garlic, crushed red pepper flakes, and water in a small bowl until smooth. Adjust consistency with an additional splash of water if needed.
Serve the mango summer rolls with the Thai dipping sauce on the side for dipping. Enjoy immediately!
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2066 mg | 90% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 59.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
