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Mango Summer Rolls

Prep Time15 mins
Total Time15 mins
Servings: 12 rolls


  • 12 rice paper wrappers
  • 1 red pepper thinly sliced
  • 1/2 cucumber thinly sliced
  • 1/2 red cabbage shredded
  • 1 ripe mango flesh of
  • 1 large carrot thinly sliced
  • 1 romaine heart shredded
  • 1 bunch coriander
  • Sesame seeds to garnish optional

For the sauce:

  • 1 ripe mango
  • 1 inch fresh ginger peeled
  • 1 lime juice of
  • 1 tbsp honey or maple syrup
  • 1 tsp sriracha or chilli paste
  • 1/4 tsp salt


  • To prepare the sauce peel the mango and slice off the flesh. Add to a food processor with the ginger, lime juice, honey/maple syrup, salt and sriracha. Blend until smooth.
  • Prepare all of the veggies and make sure they are finely sliced.
  • Add some hot water to a shallow dish.
  • Soak a rice paper wrapper in the hot water for 10-15 seconds until supple.
  • Remove and place on a plastic or stone chopping board. Add a few strips of each veggie and a small spoonful of sauce. Roll up like a burrito and set aside.
  • Repeat until you have used up the rice paper wrappers.
  • Serve the rolls sliced in half with a sprinkle of sesame seeds and the mango sauce.


Best eaten immediately but can be kept in the fridge for 1-2 days. The sauce can be kept in an airtight container in the fridge for 3 days.