Rice Paper Rolls with Mango and Mint

Homemade rice paper rolls, also called summer rolls, make such an awesome light dinner on hot summer days. Or of course you could also serve them the whole year round.

And they’re super easy to make! Plus, they’re also a wonderful 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 by cutting up your veggies into thin strips. I used a cucumber, carrots, a mango, radishes, purple cabbage, lettuce, green onions, and mint. I also put in some glass noodles, which are really easy to prepare. Just let them soften in hot water for a couple of minutes.

We usually also put in some fried 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 and dip 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

Rice Paper Rolls with Mango

These vegan rice paper rolls with mango, mint, and avocado with an easy peanut dipping sauce are just perfect for hot summer days.

4.65 from 31 votes

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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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