Go Back
As the summer sun blazes overhead, the quest for a light and refreshing dish becomes more pressing. The answer lies in the vibrant and delectable Cucumber Mango Summer Rolls—an easy-to-make, nutrient-packed recipe that combines the crispness of fresh vegetables with the sweet, tropical flavor of ripe mango. These rolls are not only visually appealing but are also perfect for a quick snack, an elegant appetizer, or even a light meal. Whether you're hosting a summer gathering or simply looking for a healthy bite to enjoy on a hot day, these summer rolls are sure to impress your family and friends.

Cucumber Mango Summer Rolls

Beat the summer heat with these refreshing Cucumber Mango Summer Rolls! Bursting with flavor, these light and nutritious rolls combine crispy cucumbers, sweet ripe mangoes, and colorful veggies wrapped in delicate rice paper. Perfect as a snack, appetizer, or light meal, they are easy to make and sure to impress. Follow our step-by-step guide for assembly and discover delicious dipping sauce recipes to elevate your experience. Enjoy a taste of summer in every bite!
Print Recipe Pin Recipe

Ingredients
  

8 rice paper wrappers

1 medium cucumber, julienned

1 ripe mango, peeled and julienned

1 cup carrots, julienned

1 red bell pepper, thinly sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1/2 cup vermicelli noodles, cooked and cooled

1 avocado, sliced

1/4 cup crunchy peanuts, crushed (optional)

For the Dipping Sauce:

1/4 cup hoisin sauce

1 tablespoon peanut butter

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon chopped fresh cilantro (for garnish)

Instructions
 

Prepare the Ingredients: Start by preparing all the ingredients listed. Ensure the vegetables, mango, and avocado are julienned or sliced as required. Cook the vermicelli noodles according to package instructions, then rinse under cold water to stop cooking.

    Make the Dipping Sauce: In a small bowl, whisk together the hoisin sauce, peanut butter, rice vinegar, and sesame oil until smooth. Adjust ingredients to taste; you can add more peanut butter for creaminess or more vinegar for tanginess. Set aside.

      Soak the Rice Paper: Fill a large shallow dish with warm water. One at a time, dip the rice paper wrappers into the water for about 10-15 seconds until they are soft and pliable. Lay the softened wrapper onto a clean, damp kitchen towel or flat surface.

        Fill the Summer Rolls: On the lower third of the rice paper wrapper, place a small handful of vermicelli noodles, a handful of cucumber, mango, carrots, bell pepper, avocado, mint leaves, cilantro, and crushed peanuts (if using). Be careful not to overfill.

          Roll Them Up: Fold the sides of the rice paper over the filling and then roll it tightly from the bottom, like a burrito, until it’s sealed. Repeat with the remaining wrappers and ingredients.

            Serve: Arrange the summer rolls on a serving platter. Serve with the dipping sauce drizzled with fresh cilantro for garnish.

              Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Serves 4-6