Vegan Mango and Avocado Summer Rolls with Peanut Sauce
These Vegan Summer Rolls with Peanut Sauce make for the best easy and healthy lunch! Filled with veggies, cilantro, mango, and creamy avocado – this quick Thai recipe is a keeper!
Summer rolls, fresh Vietnamese rolls… I wasn’t too sure how to call these but one thing is sure, you will love them!
This is not the traditional version you’ll find at a Vietnamese restaurant (for these, the recipe is here!). This one is more like the Sunny California version ☀️
These vegan summer rolls are filled with a veggie and fruit-combo of mango, avocado, bell pepper, carrot, and cucumber. Some fresh cilantro, mint or Thai basil (you choose!) and there you go. So delicious!
Because these vegan summer rolls are made with rice paper wrappers, they are pretty filling. You could eat them as appetizers but 2-3 would make a nice lunch or dinner.
They are also portable, so you could easily take some summer rolls with peanut sauce to work and have the best office lunch ever!
Let’s talk about the homemade Thai peanut sauce for a second!
You really can’t make these Thai rice paper rolls without making the sweet and slightly spicy peanut sauce. You’d miss half of the fun and I don’t want that for you.
This easy Thai dipping sauce is made of peanut butter as a base, so you know it has to be delicious, right? PB makes everything better. Enjoy!
Tips for making summer rolls:
If you’re afraid of messing up your summer rolls and end up with a battlefield of rice paper and veggies, check out my step-by-step tutorial here. You’ll be rolling like a pro in no time at all!
If you tried these Vegan Summer Rolls with Peanut Sauce, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Vegan Mango and Avocado Summer Rolls with Peanut Sauce
These Vegan Summer Rolls with Peanut Sauce make for the best easy and healthy lunch! Filled with veggies, cilantro, mango, and creamy avocado - this quick Thai recipe is a keeper!
Ingredients
- 1 large mango peeled and cut into strips
- 1 large avocado cut into strips
- 1 red bell pepper cut into thin strips
- 1 cucumber peeled, cored and cut into strips
- 1 carrot shredded
- 1/2 cup either cilantro, Thai basil or mint leaves (more or less to taste)
- 7 round rice paper wrappers
Peanut Sauce
- 1/3 cup creamy natural peanut butter
- 1 tablespoon tamari or soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sriracha sauce more or less to taste
- 1 teaspoon grated ginger optional
- About 1/3 cup hot water to thin more or less depending on preferred consistency
Instructions
For the sauce
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In a bowl, mix together peanut butter, tamari or soy sauce, hoisin sauce, sriracha, and grated ginger if using. Gradually stir in the hot water until you reach your preferred consistency. Set aside.
For the rolls
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Start by softening the rice papers. Fill a large shallow plate with warm water. Dip a sheet of rice paper for about 30 seconds, until totally soften. Lay the rice paper on a clean cloth.
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In the middle of the rice paper, arrange a stripe of mango, avocado, a few strips of bell pepper and cucumber, a small handful of carrots and the herbs. Make sure not to over-stuff your roll (better not enough that too much or it will tear the rice paper)and always keep about 2 inches uncovered on each side.
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Fold uncovered sides inward, then tightly roll the rice paper. Check out my step-by-step tutorial to roll the perfect rolls here. Repeat until you run out of ingredients. Serve immediately.
Recipe Notes
These rolls are best served fresh. If you need to prepare them ahead (no more than a day ahead), I would suggest to wrap each roll individually in plastic wrap or foil (otherwise the rolls will stick to each other and they will tear up when you grab them). To avoid the avocado browning, drizzle the strips with lime or lemon juice (but again, they are much better fresh :))
Nutrition facts for one tablespoon of sauce:
Cal: 72 - Protein: 2.3g - Fat: 4.7g - Carbs: 6.5g - Fiber: 1.3g - Sugar: 4.4g
(Nutrition facts below include 1 roll + sauce)
I love summer rolls but I am not a fan of the Vietnamese dipping sauce (the fish sauce-based one) you often get with them. This creamy peanut sauce though? I’d lick the bowl out! I imagine it goes very well with the mango!
Peanut sauce made here has lots of calories…how to make healthy
You could try using powdered peanut butter (like PB2) instead of normal peanut butter, but I haven’t tested it. Although, honestly, I really don’t think using peanut butter isn’t healthy. One roll with sauce is only 213 calories and it’s 213 calories of real, non processed ingredients. You could also skip the sauce if you’d prefer, but it wouldn’t be as good IMO.