Rice paper egg rolls (gluten-free and veggie loaded!)

You catch the smell through the steam vent and suddenly you are starving. That fresh mango sweetness mixed with spicy chili hints just hits real good. Its like your nose is dang inviting you to the kitchen before you even hear the timer beep.

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And then you spot all those colorful veggies lined up waiting for you. The crisp carrots, bright purple cabbage, and fresh herbs stacked high. You start thinking about that tender pull on the vermicelli noodles, perfectly cooked in the pressure cooker, ready to be wrapped tight in the rice paper.

You remember that creamy peanut dipping sauce thats gonna make everything pop. The hoisin, peanut butter, and a splash of rice wine vinegar mixed up so smooth. Yeah, this isnt just a meal, its a real summer vibe you can taste right now. Yall are gonna love this dish as much as I do.

The Real Reasons You Will Love This Method

• Using the pressure cooker for vermicelli noodles means they get that perfect tender pull without fuss.
• The quick release lets you avoid mushy noodles, keeping that texture just right.
• Rice paper rolls dont need long prepping, so youre not stuck in the kitchen forever.
• The sealed, fresh ingredients stay crisp inside the roll thanks to the quick assembly.
• You can whip up the peanut dipping sauce while the noodles cook, saving you time and mess.

The Complete Shopping Rundown

• 4 ounces vermicelli noodles
• 12 Vietnamese rice paper sheets
• 4 red Thai chilis, seeded and julienned (or keep seeds if you want more heat)
• 2 large carrots, peeled and julienned (about ¾ cup)
• 2 Persian cucumbers, julienned
• 1 ripe mango, julienned
• 1 cup roasted unsalted peanuts, chopped
• 1 small head butter lettuce, leaves separated, washed and dried
• ½ head purple cabbage, thinly sliced
• Herbs: ¼ cup each basil leaves torn, mint leaves torn, and cilantro leaves
• Sauce ingredients: 2 tablespoon hoisin, 2 tablespoon peanut butter, 2 tablespoon rice wine vinegar, 1 tablespoon soy sauce

Dont forget these fresh herbs make a huge difference in flavor. The butter lettuce adds a nice softness inside the rolls, while purple cabbage keeps that crunch going.

Check the noodle package for cooking times but remember, in the pressure cooker, its way faster and less sticky. Getting all your veggies julienned before you start will make assembly a breeze.

Your Complete Cooking Timeline

Step 1: Start by cooking the vermicelli noodles. Use your pressure cooker with enough water. Seal the lid and pressure cook for just a minute or so to get that perfect tender pull.

Step 2: Quick release the pressure to stop the cooking fast. Drain the noodles then rinse under cold water to cool that heat off.

Step 3: While noodles cook, prep all your veg and herbs. Peel and julienne carrots, cucumbers, mango, and chilis. Tear the herbs and slice up cabbage.

Step 4: Make your peanut dipping sauce by mixing hoisin, peanut butter, rice wine vinegar, and soy sauce in a bowl. Give it a good stir till its creamy and smooth.

Step 5: Fill a large shallow bowl with warm water. Dip one rice paper sheet in for about 10 seconds till its soft but not floppy.

Step 6: Lay the rice paper on a flat surface. Layer lettuce, cabbage, noodles, carrots, cucumbers, mango, chili, basil, and peanuts in the center.

Step 7: Fold the bottom over the filling, fold in the sides, then roll up tight like a cylinder. Repeat for the rest. Serve immediately with that peanut sauce or cover with damp paper towel and chill.

Quick Tricks That Save Your Time

• Prep all your veggies before you cook the noodles so assembly is quick once everythings ready.
• Use the pressure cookers sealing ring properly to avoid steam leaks while cooking noodles.
• Make the peanut dipping sauce while noodles are under pressure to multitask.
• Keep a damp towel over rolled summer rolls if youre making ahead so they stay soft and dont dry out.

The Flavor Experience Waiting for You

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This dish packs a fresh crunch from cabbage and crisp carrots with a sweet twist from juicy mango strips. The heat from Thai chilis sneaks in just right, making your taste buds tingle but not overwhelm.

The peanut dipping sauce is rich and a little tangy from rice wine vinegar. It pulls everything together in a creamy, nutty hug that you wanna dip everything in.

Eating these rolls feels light but satisfying, making them perfect for a hot day or a casual dinner where you want something fresh and easy. Each bite has a burst of textures and flavors that you wont forget soon.

Keeping Leftovers Fresh and Ready

• Wrap each leftover summer roll individually in plastic wrap to keep them from sticking and drying out in the fridge.
• Use an airtight container lined with a damp paper towel to keep the rolls moist and fresh.
• Keep the peanut dipping sauce separate in a small jar or container so it doesnt soak into the rolls.
• Try to eat leftovers within 24 hours for the best texture and freshness since the rice paper can harden over time.

If you gotta store the rolls for longer, a slow release warming in the pressure cooker on low with a warm bowl under a clean cloth can help soften them a little before serving.

Your Most Asked Questions Answered

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• Can I make these rolls ahead of time? Yes, but keep them wrapped individually and chilled. Eat within a day for best texture.
• What if I don7t like spicy food? Just omit or reduce the Thai chilis. The rolls still taste great and fresh.
• Can I use other types of noodles? Definitely. Rice noodles or even glass noodles work but adjust pressure cooker time for tender pull.
• How do I keep rice paper from tearing? Don7t soak too long, about 10 seconds is enough. Lay it on a flat surface to roll gently.
• What if my peanut sauce is too thick? Add a little warm water or more rice wine vinegar to thin it out.
• Is it okay to use natural release instead of quick release? For noodles, quick release works best so they don7t overcook and become mushy. Natural release is better for things that need slow release.

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Mango Summer Rolls with Peanut Dipping Sauce

These Mango Summer Rolls with Peanut Dipping Sauce are light, crisp, and bursting with color and flavor. Loaded with fresh veggies, herbs, and sweet mango, they’re wrapped in soft rice paper and paired with a creamy hoisin-peanut dip. A perfect refreshing meal or appetizer!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 12 summer rolls

Calories 192 kcal

Equipment

• 1 Pressure cooker
• 1 Mixing bowl
• 1 Shallow bowl For soaking rice paper

Ingredients

  

Ingredients

• 4 oz vermicelli noodles
• 12 Vietnamese rice paper sheets
• 4 red Thai chilis seeded and julienned
• 2 large carrots peeled and julienned (about ¾ cup)
• 2 Persian cucumbers julienned
• 1 ripe mango julienned
• 1 cup roasted unsalted peanuts chopped
• 1 small head butter lettuce leaves separated, washed and dried
• ½ head purple cabbage thinly sliced
• ¼ cup basil leaves torn
• ¼ cup mint leaves torn
• ¼ cup cilantro leaves
• 2 tablespoon hoisin
• 2 tablespoon peanut butter
• 2 tablespoon rice wine vinegar
• 1 tablespoon soy sauce

Instructions

 

Instructions

• Cook the vermicelli noodles in a pressure cooker for 1 minute, then quick release. Drain and rinse under cold water.
• Prep the vegetables and herbs: julienne carrots, cucumbers, mango, and chilis; tear herbs; and slice cabbage.
• Make the dipping sauce by mixing hoisin, peanut butter, rice wine vinegar, and soy sauce until smooth.
• Dip one rice paper sheet in warm water for 10 seconds. Lay on flat surface and add lettuce, cabbage, noodles, carrots, cucumbers, mango, chili, basil, and peanuts.
• Fold bottom over filling, fold in the sides, then roll tightly. Repeat for all rolls. Serve with peanut dipping sauce.

Notes

Keep summer rolls fresh by wrapping them individually and storing in an airtight container with a damp paper towel. Best eaten within 24 hours.