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    Rice Paper Rolls with Mango and Mint

    Published: Jul 9, 2019 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 30 Comments

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    Summer Rolls

    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.

    a hand dipping a rice paper roll into a small bowl with peanut sauce with more rice paper rolls in the background

    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

    Rice Paper Rolls on a wooden board with a small bowl of peanut sauce, three limes, and half an avocado on the side

    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.

    cucumber sticks, carrots sticks, sliced mango, radishes, red cabbage, and green onions on a grey plate

    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! 

    a collage of four step-by-step photos that show the preparation of rice paper rolls

    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.

    a collage of four step-by-step photos that show how rice paper rolls are being rolled

    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.

    a collage of four step-by-step photos that show how rice paper rolls are being rolled

    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

    The peanut 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.

    peanut sauce in a blue and white bowl with a spoon on a marble countertop

    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.

    Rice Paper Rolls with Mango and Mint

    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. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    Rice Paper Rolls with Mango and Mint

    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.
    4.61 from 28 votes
    Print Pin Rate
    Course: Main Course, Side
    Cuisine: Asian, Vietnamese
    Prep Time: 20 mins
    Total Time: 20 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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    Previous Post: « Lemon Pasta
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    Reader Interactions

    Comments

    1. Suzanne

      July 24, 2017 at 12:58 pm

      Yum! I made something like this last night but we didn’t have any sauces for dipping. I bet the sauce makes it so much better! Thanks!

      Reply
    2. Shannon

      June 10, 2017 at 4:48 pm

      can I make these an hour or so ahead for dinner parties and how do I keep them from drying out?

      Reply
      • Sina

        June 12, 2017 at 10:56 am

        Hi Shannon, Yes, this should be absolutely no problem. Just cover them with plastic wrap and store them in the fridge until your guests arrive. Let me know how you liked them. :-)

        Reply
    3. Sarah

      June 07, 2017 at 7:34 am

      These are so beautiful! I love making spring rolls—I agree, they’re not as hard to make as you would think! Once you get started it moves pretty quickly!

      Reply
    4. Evelyn Coville Bradley

      June 06, 2017 at 5:30 pm

      Visually stunning is right!! That’s half the presentation! I asked the gal at the Vietnamese store exactly how to prepare the rice paper, and she was disgusted and angry with me!! As if I should know as an American!! Anyway, thanks to your tutorial, I made these lovelies and my guests were enthralled. Thanks so much for explaining in detail exactly how these wonderful rolls are prepared!

      Reply
    5. Shennae Davies

      January 22, 2017 at 4:38 pm

      I’m not very good at soaking the rice paper according to the instructions, I try to get it out of the water as best as I can but it usually falls apart or sticks together! What i it that I am doing wrong?

      Reply
    6. Yasi

      October 14, 2016 at 6:32 am

      These look beautiful! And so nice that you had a great time in Australia, that’s where I live – we have so much wonderful, colorful fruits and vegetables here, can see where you inspiration came from :) Love your blog!

      Reply
    7. Jeanne

      October 04, 2016 at 4:25 am

      I have made these several times and they are totally delicious. I think I could eat them every day for the rest of my life. Thank you so much for the wonderful recipe.

      Reply
      • Sina

        October 04, 2016 at 9:03 am

        Haha! So great to hear that you like them, Jeanne! I love how healthy and light they are. :-)

        Reply
    8. Sophia | Veggies Don't Bite

      August 02, 2016 at 7:08 am

      I could eat rice paper rolls for days!!! These looks so good, and dipping sauce is a MUST!

      Reply
    9. The Vegan 8

      July 30, 2016 at 6:02 pm

      These are so pretty and colorful Sina! I recently tried mango for the first time in my life and am making a dessert with it and was so surprised at how good it was! Reminded me of apples. I love that you added mint, so refreshing!

      Reply
    10. Alisa Fleming

      July 30, 2016 at 4:42 pm

      Just look at all of the seasonal goodness you packed in those babies! I’ve never tried avocado and mango together and am intrigued.

      Reply
    11. Linda @ Veganosity

      July 28, 2016 at 10:51 pm

      So pretty! I love using rice paper, they really do make dinner fun. I’m loving all of the colors in this, and that sauce looks amazing.

      Reply
    12. Rebecca @ Strength and Sunshine

      July 27, 2016 at 6:17 pm

      Love rice paper wraps! These are so fresh and the mango and mint….flavor explosion!

      Reply
    13. Aimee | Wallflower Kitchen

      July 27, 2016 at 3:38 pm

      These not only look visually stunning but sound SO flavourful and delicious!

      Reply
    14. Jenn

      July 27, 2016 at 3:31 pm

      So gorgeous! The perfect light summer meal and would make a great appetizer too. Love it!

      Reply
    15. Becky Striepe

      July 27, 2016 at 1:56 pm

      These look so good! I love any chance to eat more mango.

      Reply
      • Amy

        March 23, 2018 at 12:12 am

        I enjoy these rice wraps…I also like to add sesame oil to the glass noodles or rice vermicelli noodle for that Asian flavor.

        Reply
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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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