Mango and Avocado Summer Rolls

I love these summer rolls because they require very little cooking and let fresh ingredients provide most of the flavor. Sweet mango and creamy avocado make an especially delicious combination with crisp vegetables and fragrant herbs.

I also enjoy the variety of textures in every bite. I get tender rice noodles, soft avocado, juicy mango, crunchy vegetables, and slightly chewy rice paper all in one roll.

Another reason I make this recipe is how easily I can customize the filling. I can change the vegetables, add tofu, use different herbs, or prepare a different dipping sauce depending on the flavors I want.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the summer rolls:

• Rice paper wrappers
• Ripe mango
• Ripe but firm avocado
• Rice vermicelli noodles
• Carrots
• Cucumber
• Red bell pepper
• Red cabbage
• Fresh cilantro
• Fresh mint
• Fresh basil
• Green onions
• Lime juice
• Sesame seeds, optional

For the peanut dipping sauce:

• Creamy peanut butter
• Soy sauce or tamari
• Fresh lime juice
• Rice vinegar
• Maple syrup or honey
• Sesame oil
• Fresh ginger
• Garlic
• Sriracha or chili sauce, optional
• Warm water

Directions

I start by preparing the rice vermicelli according to the package directions. Once tender, I drain the noodles, rinse them under cool water, and let them drain thoroughly.

I peel the mango and cut it into thin strips. I slice the avocado, carrots, cucumber, bell pepper, and cabbage into narrow pieces so they fit easily inside the rolls.

I drizzle a little lime juice over the avocado to add flavor and help prevent it from browning while I prepare the remaining ingredients.

I wash and dry the cilantro, mint, and basil, then arrange all of my fillings within easy reach. I find that having everything prepared before softening the rice paper makes assembling the rolls much easier.

For the dipping sauce, I whisk together the peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, sesame oil, ginger, garlic, and optional chili sauce. I gradually add warm water until the sauce reaches a smooth consistency that is easy to dip.

To assemble the rolls, I fill a shallow dish with warm water. I dip one rice paper wrapper into the water briefly, rotating it until the entire surface is moistened.

I place the softened wrapper on a clean, slightly damp work surface. I avoid soaking it for too long because it continues to soften while I add the filling.

I arrange a small amount of rice noodles, mango, avocado, carrots, cucumber, bell pepper, cabbage, and fresh herbs across the lower third of the wrapper.

I fold the bottom edge of the rice paper over the filling, tuck in both sides, and roll it forward tightly but gently. I avoid pulling too firmly because softened rice paper can tear.

I repeat the process with the remaining wrappers and ingredients. I keep the finished rolls separated or place a piece of damp parchment between them so they do not stick together.

I serve the Mango and Avocado Summer Rolls soon after assembling them with the peanut dipping sauce on the side.

Servings and Timing

I usually make about 8 to 10 summer rolls from this recipe, which gives me approximately 4 light servings. The exact yield depends on the size of my rice paper wrappers and how much filling I add to each one.

• Prep time: 25 minutes
• Cook time: 5 minutes
• Assembly time: 15 minutes
• Total time: 45 minutes
• Servings: 4
• Yield: 8 to 10 rolls

Variations

When I want additional plant-based protein, I add strips of baked or pan-seared tofu. I let the tofu cool slightly before adding it so it does not make the rice paper too soft.

For extra crunch, I add thinly sliced lettuce, bean sprouts, radishes, or chopped peanuts. I keep the pieces relatively small so I can still roll the wrappers neatly.

When I want a fruitier variation, I add pineapple, peach, or strawberries alongside the mango. I especially like combining sweet fruit with plenty of mint and lime.

If I do not want peanut sauce, I make a lighter dipping sauce with soy sauce, rice vinegar, lime juice, sesame oil, ginger, and a little maple syrup. I can also use almond or cashew butter instead of peanut butter.

For additional heat, I add thinly sliced fresh chile to the rolls or increase the amount of chili sauce in the dipping sauce.

Storage/Reheating

I prefer eating Mango and Avocado Summer Rolls shortly after assembling them because the rice paper and fresh vegetables have their best texture at that point.

If I need to store leftover rolls, I arrange them in a single layer so they do not touch. I cover them with a slightly damp paper towel and keep them in an airtight container in the refrigerator for up to 24 hours.

I store the peanut dipping sauce separately in an airtight container in the refrigerator. If it thickens while chilled, I stir in a small amount of warm water before serving.

I do not reheat these summer rolls because they are intended to be served fresh or chilled. Heating them can make the rice paper sticky and affect the texture of the avocado and vegetables.

When I want to prepare the recipe ahead, I cut most of the vegetables and make the dipping sauce in advance. I slice the avocado and assemble the rolls closer to serving time for the freshest results.

FAQs

How do I keep rice paper wrappers from tearing?

I soften each wrapper only briefly in warm water because it continues becoming more flexible after I place it on my work surface. I also avoid overfilling the rolls and handle the wrappers gently while rolling.

How do I keep Mango and Avocado Summer Rolls from sticking together?

I avoid placing freshly assembled rolls directly against each other. I leave a little space between them or separate them with damp parchment so the rice paper does not stick and tear.

Can I make summer rolls ahead of time?

I can make them a few hours ahead, but I prefer assembling them as close to serving time as possible. For longer preparation, I prepare the individual filling ingredients ahead and roll everything shortly before eating.

Can I make these summer rolls without peanut butter?

Yes. I replace peanut butter with almond butter, cashew butter, or sunflower seed butter when appropriate. I can also make a soy, lime, and rice vinegar dipping sauce without any nut butter.

What can I serve with Mango and Avocado Summer Rolls?

I like serving these rolls with peanut dipping sauce, a light Asian-inspired salad, edamame, or a simple noodle dish. I can also serve them as an appetizer before a larger meal or enjoy several rolls as a refreshing light lunch.

Conclusion

Mango and Avocado Summer Rolls give me a refreshing combination of juicy fruit, creamy avocado, crisp vegetables, fresh herbs, and tender rice noodles wrapped in delicate rice paper. The creamy peanut sauce adds savory richness and a little tang that balances the sweetness of the mango.

Mango and Avocado Summer Rolls

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Mango and Avocado Summer Rolls combine juicy mango, creamy avocado, crisp vegetables, fresh herbs, and tender rice noodles in delicate rice paper wrappers. A creamy peanut-lime dipping sauce makes these colorful vegan rolls perfect for a refreshing light meal or appetizer.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 8 to 10 rolls, 4 servings
• Category: Appetizer
• Method: No-Bake
• Cuisine: Vietnamese-Inspired
• Diet: Vegan

Ingredients

• 10 rice paper wrappers, 8 to 9 inches in diameter
• 1 large ripe mango, peeled and cut into thin strips
• 1 large ripe but firm avocado, thinly sliced
• 4 ounces dry rice vermicelli noodles
• 1 large carrot, peeled and cut into thin matchsticks
• 1/2 English cucumber, cut into thin matchsticks
• 1 medium red bell pepper, cut into thin strips
• 1 cup finely shredded red cabbage
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 3 green onions, thinly sliced
• 1 tablespoon fresh lime juice
• 1 tablespoon sesame seeds, optional
• 1/2 cup creamy peanut butter
• 3 tablespoons soy sauce or tamari
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon freshly grated ginger
• 1 small garlic clove, finely grated or minced
• 1 to 2 teaspoons sriracha or chili sauce, optional
• 3 to 5 tablespoons warm water, as needed

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Instructions

1. Prepare the rice vermicelli noodles according to the package directions, usually cooking or soaking them for 3 to 5 minutes until tender. Drain, rinse under cool water, and drain thoroughly.
2. Prepare the mango, carrot, cucumber, bell pepper, cabbage, green onions, cilantro, mint, and basil. Arrange all the filling ingredients within easy reach before beginning assembly.
3. Slice the avocado shortly before assembling the rolls and gently toss or drizzle it with 1 tablespoon lime juice to add flavor and help minimize browning.
4. For the peanut dipping sauce, whisk together the peanut butter, soy sauce or tamari, 2 tablespoons lime juice, rice vinegar, maple syrup, sesame oil, ginger, garlic, and optional sriracha. Whisk in warm water 1 tablespoon at a time until smooth and easily dip-able.
5. Fill a wide, shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds, rotating it as necessary to moisten the entire surface. Remove it while it is still slightly firm because it will continue to soften.
6. Place the wrapper on a clean, slightly damp work surface. Arrange a small portion of noodles, mango, avocado, carrot, cucumber, bell pepper, cabbage, green onions, cilantro, mint, and basil across the lower third of the wrapper. Sprinkle with optional sesame seeds.
7. Fold the bottom edge of the wrapper snugly over the filling. Fold both sides inward, then roll forward tightly but gently to form a compact summer roll without tearing the rice paper.
8. Repeat with the remaining wrappers and filling ingredients to make 8 to 10 rolls. Keep the finished rolls separated on a platter or place damp parchment between them to prevent sticking.
9. Serve the summer rolls promptly with the peanut dipping sauce on the side.

Notes

• Do not oversoak the rice paper wrappers. They continue to soften after being removed from the warm water.
• Avoid overfilling the wrappers, which makes them more difficult to roll and increases the chance of tearing.
• For additional plant-based protein, add cooled strips of baked or pan-seared tofu.
• Lettuce, bean sprouts, radishes, chopped peanuts, pineapple, peaches, or strawberries can be added for different textures and flavors.
• Almond butter, cashew butter, or sunflower seed butter can replace the peanut butter.
• Use tamari instead of regular soy sauce if a gluten-free dipping sauce is desired.
• The rolls are best eaten shortly after assembly. For short-term storage, arrange them in a single layer without touching, cover with a slightly damp paper towel, and refrigerate in an airtight container for up to 24 hours.
• Store the dipping sauce separately and thin it with warm water if it becomes too thick after refrigeration.

Nutrition

• Serving Size: 2 to 3 rolls with peanut sauce
• Calories: 470 kcal
• Sugar: 17 g
• Sodium: 760 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 10 g
• Protein: 13 g
• Cholesterol: 0 mg