If you’ve had a late lunch and are looking for something a little lighter to end your evening, turn to these mango summer rolls with ginger and peanut sauce. Made with vermicelli noodles, rice paper in a spring roll and a dynamic range of vegetables, these summer rolls are the perfect DIY adventure, to mix and match after a long day at the office.

INGREDIENTS of Mango Summer Rolls with Ginger-Peanut Sauce


  • 2 ounces rice stick (vermicelli) noodles
  • 2 mangoes, peeled
  • 2 avocados, peeled, pitted and thinly sliced
  • 2 carrots, thinly sliced
  • 1 English cucumber, thinly sliced
  • quarter of a small red cabbage, thinly sliced
  • 1 bunch fresh cilantro leaves
  • 1 bunch fresh mint leaves
  • 10–12 spring roll wrappers


  • 1/3 cup natural peanut butter
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce (or tamari)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon chili garlic sauce (or more, to taste)
  • 1/4 teaspoon sesame oil
  • 1/3 cup warm water

Also Read: Tofu Lettuce Wraps

INSTRUCTIONS of Mango Summer Rolls with Ginger-Peanut Sauce

  1. To make the peanut sauce: whisk all the ingredients together in a small bowl until they are combined. If you want a thinner sauce, whip more water.
  2. To make the spring rolls: cook thin rice vermicelli noodles according to the directions on the package.
  3. Once they are al dente, transfer the noodles to a colander and rinse with cold water until the noodles are completely refrigerated.
  4. Mix carefully with a drizzle of oil to prevent the noodles from sticking together. Put aside. Fill a large, shallow pan with lukewarm water. Put a package of spring rolls in hot water and let it sit for about 20-30 seconds until it is soft, but not mushy.
  5. Transfer the packaging from the spring roll to the plate (or a clean towel spread on a flat surface, which will help the packaging not stick).
  6. Place your fillings in the center of the packaging in a vertical line. Fold the top and bottom sides of the package.
  7. Then fold the left side of the package, tuck in the trim and roll the package to the right until it is sealed.
  8. Serve immediately with peanut sauce or refrigerate in an airtight container for up to 3 days.