Mango avocado summer rolls with peanut sauce
Sweet mango, creamy avocado and crunchy vegetables rolled in soft rice paper with fresh herbs, with a peanut lime sauce for dunking, all vegan and gluten-free.
- 55 min total
- 55 min hands-on
- A little more hands-on
- Serves 8
- About $2.25 a serving
- 270 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 8 servings.
- ½ cup peanut butter, creamy
- 2 tbsp gluten-free tamari
- 1 tbsp maple syrup
- 2 limes, juiced
- 1 clove garlic, grated
- 1 tsp sriracha (optional)
- 2 mangoes, ripe
- 1 English cucumber
- 1 red bell pepper
- 2 avocados, ripe but firm
- 1 head butter lettuce, leaves separated
- 1½ cups shredded carrots
- ½ cup fresh mint, leaves
- ½ cup cilantro, leaves
- 16 rice paper wrappers, 8½-inch rounds
From your pantry
- 1 tbsp rice vinegar
- ¼ cup water, warm
Each serving has about 270 calories, 8 g protein, 35 g carbs and 13 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No limes? Lemons work.
- No sriracha? Hot sauce works.
- No English cucumbers? Cucumbers or mini cucumbers work.
- No red bell peppers? Yellow bell peppers work.
- No avocados? Guacamole works.
- No butter lettuce? Iceberg lettuce or green leaf lettuce or romaine lettuce works.
- No shredded carrots? Carrots work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the peanut butter, tamari, rice vinegar, maple syrup, the juice of 1 lime, the garlic and sriracha with the warm water until smooth and pourable.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Add more warm water a spoonful at a time if it’s too thick to dip.the mangoes and cut the flesh off the flat pit in long strips about ½ inch wide.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: Stand the mango on its end and slice down either side. The flat seed sits in the middle.Cut the cucumber and pepper into thin sticks about 3 inches long.
and pit the avocados, slice them thinly, and squeeze the second lime over the slices.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Dolly’s tip: The lime keeps them green.Set out the lettuce, carrots, herbs and all the cut fillings in a row, and lay a damp kitchen towel on the counter in front of you.
Dolly’s tip: Having everything ready before the first wrapper is the secret. Rice paper won’t wait while you chop.Fill a wide shallow bowl with warm water and dip one rice paper in it for about 10 seconds, until just bendy.
Dolly’s tip: Pull it out while it’s still a little stiff. It keeps softening on the towel.Lay it on the towel and put a lettuce leaf on the bottom third, then a few strips of mango, avocado, cucumber, pepper and carrot and some herbs.
Fold the bottom edge up over the filling, the sides, and roll it up tightly like a burrito.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: The first one is always a little wonky. By the third you’ll have it.Set it seam side down on a platter and repeat with the rest, keeping them a little apart so they don’t stick together.
Serve with the peanut sauce for dipping.
Dolly’s tip: Covered with a damp paper towel and plastic wrap, they keep 4 hours in the fridge. Set out, they’re good for 2 hours.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
