Go Back
As the warm sun beckons us outdoors, there's nothing quite like a refreshing dish to keep us cool and satisfied. Enter summer rolls, a light and vibrant culinary creation that has taken the world by storm. These delightful bundles of color and flavor are not only visually appealing but also packed with nutrients, making them a perfect choice for warm-weather dining. Among the many variations, the Crispy Cucumber Mango Summer Rolls stand out for their unique blend of textures and tastes, combining the crispness of fresh vegetables with the sweetness of ripe mango.

Cucumber Mango Summer Rolls

Discover the perfect summer treat with Crispy Cucumber Mango Summer Rolls! These vibrant and refreshing rolls combine crunchy vegetables, sweet mango, and creamy avocado, all wrapped in delicate rice paper. Not only are they visually stunning, but they're also packed with nutrients, making them an ideal choice for warm-weather dining. Perfect for vegans, vegetarians, and gluten-free eaters, these customizable rolls can be paired with a delicious dipping sauce for an explosion of flavor. Enjoy a fun and healthy culinary adventure this summer!
Print Recipe Pin Recipe

Ingredients
  

8 rice paper wrappers

1 medium cucumber, julienned

1 ripe mango, julienned

1 medium carrot, julienned

1/2 red bell pepper, thinly sliced

1 ripe avocado, sliced

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1 cup cooked vermicelli noodles (optional)

1 tbsp sesame seeds (for garnish)

For the Dipping Sauce:

1/4 cup peanut butter

2 tbsp soy sauce

1 tbsp honey or maple syrup

1 tbsp rice vinegar

1 clove garlic, minced

1-2 tbsp warm water (to thin, as needed)

Instructions
 

Prepare the Ingredients: Start by prepping all your vegetables and fruits. Julienne the cucumber, mango, carrot, and red bell pepper. Slice the avocado. If you're using vermicelli noodles, cook them according to the package instructions and let them cool.

    Make the Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and minced garlic. Gradually add warm water until the sauce reaches your desired consistency. It should be smooth and slightly thick.

      Set Up Your Rolling Station: Fill a large shallow dish or pie plate with warm water. This is where you'll soak the rice paper wrappers.

        Soak the Rice Paper: Dip a rice paper wrapper into the warm water for about 15-20 seconds until it becomes pliable but not too soft. Lay it flat on a clean, damp kitchen towel.

          Assemble the Rolls: Place a few pieces of cucumber, mango, carrot, red bell pepper, avocado, and a small amount of vermicelli (if using) in the center of the soaked rice paper. Top it off with a few mint and cilantro leaves. Be careful not to overfill, as that will make rolling difficult.

            Roll the Summer Rolls: Fold the sides of the wrapper over the filling, then roll from the bottom up tightly until you reach the top. The rice paper should stick together and seal the roll. Repeat this step with the remaining wrappers and fillings.

              Garnish: Once all rolls are made, sprinkle sesame seeds on top for an added crunch and aesthetic.

                Serve: Arrange the summer rolls on a platter and serve with the peanut dipping sauce alongside for a delightful summer appetizer.

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4-6