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!
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.
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.
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.
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)
Vegan Mango and Avocado Summer Rolls with Peanut Sauce https://www.notenoughcinnamon.com/vegan-mango-avocado-summer-rolls-peanut-sauce/