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Chili Mango Summer Rolls

Chili Mango Summer Rolls

The ultimate refreshing treat for summer! These Chili Mango Summer Rolls are filled with vibrant vegetables and sweet mango, wrapped in delicate rice paper. Paired with a creamy ginger peanut sauce, they make for a perfect light meal or snack. Treat yourself to these delightful rolls tonight!
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 12 rolls
Course: Appetizers
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup canned coconut milk
  • 2-3 tablespoons Thai red curry paste
  • 3 tablespoons lime juice
  • 1 tablespoon fresh grated ginger
  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1/4 cup chili sauce (sambal oelek)
  • 2 tablespoons rice vinegar
  • 1 small mango, diced
  • 1/4 cup fresh Thai basil or cilantro, chopped
  • 1 avocado, sliced
  • 2-3 cups vegetables (lettuce leaves, shredded cabbage, carrots, and sliced bell peppers)
  • 1 big handful fresh cilantro and Thai basil
  • 8-12 rice paper wrappers

Equipment

  • Chef's Knife
  • Grater
  • Cutting Board
  • Mixing Bowl

Method
 

  1. To start, prepare the peanut sauce. In a mixing bowl, combine the creamy peanut butter, tamari, rice vinegar, coconut milk, Thai red curry paste, lime juice, grated ginger, and honey. Mix thoroughly until you achieve a smooth consistency. If it’s too thick, feel free to thin it out with a bit more coconut milk. Taste and adjust the seasoning as needed.
  2. Next, let’s create the mango chili sauce. In another bowl, mix together the honey, lime juice, chili sauce, and rice vinegar. Add in the diced mango, along with the chopped cilantro and Thai basil. Season with salt to enhance the flavors. This sauce will complement the rolls beautifully.
  3. Now, prepare your fillings. Squeeze a bit of lime juice over the sliced avocado to prevent browning. You can create an assembly line with all your vegetables ready to go, or toss them into a bowl for easy access.
  4. It’s time to work with the rice paper wrappers. Fill a shallow dish with warm water. Take each rice paper sheet and submerge it one at a time for about 5 to 10 seconds. You want it to be pliable but not too soft. Carefully remove it from the water and lay it flat on a clean surface.
  5. Begin assembling your rolls. Place a few slices of avocado, a handful of lettuce leaves, and a mix of your vegetables near one end of the rice wrapper. Drizzle about 2 teaspoons of the chili sauce over the top. Fold both ends of the wrapper over the filling, then roll from the filled end to the other, sealing it tightly. Repeat the process until all fillings are used. Keep the rolls covered with a damp cloth to prevent drying out.
  6. Finally, serve your Chili Mango Summer Rolls with both the peanut and mango chili sauces for dipping. Enjoy the vibrant flavors!

Notes

To enhance your experience, consider these tips: Storage: Keep any leftover rolls in an airtight container in the refrigerator for up to two days. They are best enjoyed fresh. Freezing: These rolls don’t freeze well due to the rice paper texture. It's best to enjoy them fresh. Pairing: Serve with a side of fresh salad or a light soup for a complete meal. Flavor Variations: Add a splash of citrus or a dash of sesame oil to the peanut sauce for an extra layer of flavor. Serving Style: Consider presenting the rolls on a platter with colorful garnishes for an eye-catching display.