These tropical vegan summer rolls with mango and avocado are a healthy, colorful, and delicious recipe! Paired with a delicious peanut dipping sauce, they are one of our favorite easy meals.
They are so fresh and bright, making the perfect lunch or light dinner.
I've been trying to bring food to work regularly because it's much nicer to have a great homemade meal than to buy a sad cafeteria sandwich.
I typically prefer a warm lunch, but since it's warming up, I'm getting behind the cooler food again. That being said, I really do prefer these rolls at room temperature, so if you keep them in the refrigerator, let them warm up a bit.
More Tasty Lunch Ideas
- Simple Mango Avocado and Blueberry Salad
- Spicy Thai Grapefruit Salad
- Creamy Miso Butter Beans Recipe
- Cucumber Chickpea Salad
If you try this summer rolls recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Mango Avocado Summer Rolls
These tropical summer rolls with a peanut dipping sauce are a healthy, colorful, and delicious recipe!
Ingredients
- 1 avocado, sliced into matchsticks
- 1 large cucumber, cut into matchsticks
- 2 mangos, cut into matchsticks
- 1 cup cilantro, roughly chopped
- 2 cups chopped lettuce
- 8 to 10 rice paper wrappers
- 2 tablespoons peanut butter
- juice of one lime
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Wash and cut the fruit and vegetables.
- In a dish large enough to fit the rice paper wrappers (I use a pie plate), add 2 inches of warm water.
- Submerge the rice paper for 10 to 20 seconds, or until it is pliable. Lay it flat on a cutting board and add a few slices of mango, avocado, and cucumbers on one end. Sprinkle about a tablespoon of cilantro and lettuce on top of the fruit.
- Fold the end of the rice paper wrapper up over the fruit and veggies. Then fold the sides in and roll like a burrito.
- Cut in half, at an angle. Repeat with all 8 to 10 wrappers.
- For the sauce, combine the peanut butter, lime juice, sesame oil, salt, and pepper and whisk briskly to combine.
- Serve immediately or save in the refrigerator for up to 2 days.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 525Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 418mgCarbohydrates: 82gFiber: 11gSugar: 34gProtein: 9g
tineke - workingmommyabroad says
These look amazing, soo yummy!!! If i find the time next weekend I would love to try it. Thanks for sharing the recipe!
Emily Wilson says
I'm so glad you like them!
Jen says
I found Daring Greatly both challenging and encouraging.
Your food recipes are so fresh and lovely. AND I think I'll have to make your Shirley Temples with my kiddos and share my happy memories of sharing them with you!
Emily Wilson says
Thanks, Jen! I can't wait to read it. I got the Kindle version so I could read on the way to work.
Enjoy the Shirley Temples!
Emily Wilson says
Thanks, Jen! I can't wait to read it. I got the Kindle version so I could read on the way to work.
Enjoy the Shirley Temples!
Linda Berg says
Thanks for the delicious recipe! How do you keep them from sticking to each other or to anything you set them on?
Emily says
Hi Linda, This is a great question! They are quite sticky when they're first made, so try spreading them out on a plate or cutting board as you're making them. If you save some in the fridge, you can keep them closer together.
Kate says
Yummy! I just made these and they were so good. I wouldn’t usually add fruit so the mango was a delicious addition that made it much sweeter! Thanks for sharing!
Alina says
I am drooling just reading this 🙂
Question please. Can I replace the sesame oil with something else? What about tahini? Would 1 tbsp of tahini work here? Thank you!
EW says
Tahini could work but because it's thicker than oil, you may need to thin the sauce with some water to make it dippable!
Alina says
@EW, Thank you! Is it toasted sesame oil that is to be used in your recipe?