Avocado Mango Summer Rolls

Light and refreshing veggie rolls that are perfect for a hot summer day. Full of fresh vegetables with a touch of sweetness from the mango. Paired with a spicy Sriracha peanut sauce your tastebuds will be dancing!

Prep Time 25 minutes
Servings 6 rolls
Author Ashley


Summer Rolls

  • 1 red mango peeled and sliced lengthwise
  • 1/2 english cucumber
  • 3 medium carrots peeled
  • 1 large avocado peeled and pitted
  • 1 red bell pepper
  • 1 small bunch cilantro
  • 6 pieces rice paper

Sriracha Peanut Sauce

  • 1/4 cup coconut milk room temperature
  • 1/3 cup natural smooth peanut butter room temperature
  • 1-2 tsp Sriracha sauce
  • 2 tbsp soy sauce
  • 1 tsp freshly grated ginger
  • 2 tsp fresh lime juice
  • 1-2 tbsp warm water to thin out the sauce


  1. Prepare all the vegetables for the rolls. Slice the carrots and red pepper very thinly and lengthwise. Scrape out the seeds from the middle of the cucumber, and slice lengthwise also. Slice the avocado into thin pieces.

  2. Fill a large dinner plate with water. Dampen a clean dish towel with warm water and lay on the counter. Dip the first piece of rice paper in the water and remove it quickly from the water and lay it on the towel. Add a few slices of each veggie, and a few pieces of cilantro.  

  3. Carefully roll the rice paper, tucking the vegetables inside. Fold the ends over, making sure everything is nice and secure. Place on a plate, and repeat the process until all of the vegetables are gone.

How to make the Sriracha peanut sauce

  1. Measure out all of the ingredients and place them in a bowl. Whisk them together. If the sauce is too thick, add some warm water. Keep adding small amounts of water until it has reached the desired consistency.