These vegetarian mango avocado summer rolls are perfect for parties or to keep on hand for a light snack. The rolls are also gluten-free and vegan, and the peanut dipping sauce can also be made vegan by swapping the honey for agave nectar. Full of fresh produce and vibrant colors, this summer rolls recipe is going to be your new favorite treat.
I first began making summer rolls years ago when I worked at a vegan restaurant. The first time I was tasked with preparing them, the older Laotian man who worked there (I wish I could remember his name) cackled at me as I made a mess. Once he showed me how to properly roll them so that they looked nice and held firmly together, I was hooked.
Homemade summer rolls are easy to make once you get the handle of the rolling technique, but they can take some time due to prepping the different fillings and then rolling them neatly. It’s so worth the time, though, and you get faster as you go.
These are a beautiful, fresh-tasting, healthy snack. They’re also quite a crowd pleaser, as I learned recently at a neighborhood party. Everyone was asking me about them, and the whole batch was gone within a couple hours.
Summer Roll Ingredients
- Fresh mint and/or cilantro
- Red cabbage
- Sprouts (mung bean, alfalfa, etc)
- Lime juice
- Rice paper wrappers
Peanut Sauce Ingredients
- Creamy peanut butter
- Seasoned rice wine vinegar
- Honey (or agave nectar for vegan)
How to Make Summer Rolls
Step 1: Dip a rice paper wrapper in cold water
Dip the wrappers into a pan filled with water for 3-5 seconds, then transfer to a cutting board or clean countertop. You might be tempted to soak the wrappers for longer, because they won’t completely soften up in that time.
However, by the time you’ve added the ingredients, the wrappers will have softened up more. If they still seem too stiff to roll, count to 15 and try again.
Step 2: Add ingredients to the center and fold over the sides
Place your ingredients in the center of the roll (or more toward the bottom will also work since you’ll be rolling upwards). It might take a few times to get the hang of how much to add to each roll. When in doubt, less is more.
Rice paper wrappers are cheap, so you can optionally do a few practice rounds with something like un-dressed coleslaw mix (this is also a great, light snack).
Step 3: Roll tightly to create a summer roll
Take your time and go slow to get the hang of the rolling technique. Think of it like rolling a burrito.
It’s annoying when burritos fall apart, and it usually happens because they’re loose or there’s a tear in the wrapper. As you form the summer rolls, stabilize the ingredients with your fingers and keep them packed tightly.
Step 4: Place in a lightly greased dish
You can store these on or in anything: a serving dish, a resealable plastic container, a cutting board, etc. You want to very lightly oil whatever surface you use to keep the wrappers from sticking.
That’s it! Repeat with the remaining ingredients. Serve with the dipping sauce I’ve included or make your own. If you don’t like peanut sauces, I also love serving these with Mae Ploy sweet chili sauce.
Summer Rolls vs Spring Rolls
What’s the difference between summer rolls and spring rolls? The short version: spring rolls are typically rolled in a wheat-flour wrapper, fried and served hot (often with fish sauce). Summer rolls aren’t cooked; they’re served in transparent rice paper rolls, often with fresh herbs.
Want to know more about summer rolls vs spring rolls and check out some recipes? Check out this article from Cooking Light.
Scallions vs Green Onions
This recipe calls for scallions. Wondering about the difference between scallions and green onions? Read scallions vs. green onions to learn more!
More Vegetarian Appetizers
You can also see my full archive of vegetarian recipes here!
Mango Avocado Summer Rolls
For the Summer Rolls
- 2 medium avocados, peeled, pitted, and sliced into thin strips
- 2 medium mangoes, peeled, pitted, and sliced into thin strips
- 2 scallions, sliced on the bias
- 1/2 cup packed mint leaves, cilantro leaves, or a combination of both
- 1 1/2 cups red cabbage, sliced into thin strips
- A handful of sprouts (mung bean, broccoli, alfalfa, etc)
- Vegetable oil, or any neutral-flavored oil to prevent sticking
- Juice from 1 lime
- 10-15 rice paper wrappers
For the Peanut Dipping Sauce
- 3 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice wine vinegar
- 1 1/2 tablespoons tamari
- 1 tablespoon honey
- 1 tablespoon water
- Optional: 1 tablespoon sesame oil
- Create a rolling station for the summer rolls with six bowls, one each for the avocados, mangoes, scallions, herbs, cabbage, and sprouts. Set out a large cutting board. Place a casserole dish, baking pan, or large plate nearby (something to store the finished rolls on); brush lightly with oil. Fill a cake or pie pan about halfway with cold water.
- Gently toss the avocados with lime juice to keep them from oxidizing.
- Dip a rice paper wrapper in water for 3 to 5 seconds (any longer and it will become difficult to work with). Gently shake off excess water and place on the cutting board.
- Spread approximately 1 tablespoon of mint or cilantro leaves lengthwise in the center of the wrapper (around the length you want the finished roll to be). Top with 2 to 3 slices of avocado, 2 to 3 slices of mango, a light sprinkle of scallions, a bit of cabbage, and a few bean sprouts. Take care not to overﬁll the rolls; when in doubt, go smaller. The quantity of filling should depend on the size of the avocado and mango slices, which will be uneven due to their natural rounded shape.
- Fold the sides of the wrapper over the filling and then fold the bottom over, trying to keep the filling tightly in place (you can also start with the bottom and then fold the sides in). Roll the summer roll tightly upward until it’s sealed. Place in the oiled casserole dish. Repeat this process with the remaining ingredients (see notes).
- In a medium bowl, whisk the peanut butter, vinegar, tamari, honey, and water until smooth. Serve with the summer rolls.
- The rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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