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!
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.