Fresh avocado summer rolls wrapped in rice paper and filled with sweet mango and crisp vegetables are the no-cook meal you need on warm days.

This post is sponsored by Darling Citrus. All opinions are my own.

I’ll be the first to admit that when the temperatures rise, I sometimes struggle with what to cook…or not cook for that matter! Turning on the oven or eating something warm can be seriously unappealing on those hot days.

mango and avocado summer rolls are perfect to make during the dog days of summer

Cue these avocado summer rolls filled with sweet mango and crisp vegetables like cucumber, bell pepper, lettuce greens and herbs! Served alongside a ginger peanut sauce for dipping and wrapped in rice paper, they’re the no-cook meal you can have for lunch or dinner without heating things up in the kitchen!

And because I’m all about adding avocados to just about anything I can, these avocado summer rolls were made with Tiny Tims mini avocados– their smaller size are the perfect fit for these rolls, and they add a lovely creamy texture to the filling.

what you’ll need to make these summer rolls

• 6-8 6 inch rice paper wrappers
• handful of fresh herb leaves such as mint, cilantro or basil
• 1 avocado sliced
• 1 mango peeled and julienned
• 1/2 bell pepper julienned
• 1/2 English cucumber julienned
• 1 cup baby spring mix lettuce or other baby greens

how to make the ginger-peanut dipping sauce

The dipping sauce is comprised of a handful of simple ingredients such as peanut butter, water, tamari/soy sauce, lime juice, honey and crushed red pepper. I like using freshly grated ginger and garlic in the sauce to give it a stronger flavor. Making the ginger-peanut dipping sauce is as easy as adding all the ingredients to a blender and hitting the start button. You can play with the consistency by adding more or less water. I usually end up adding 1-2 more tablespoons of water than what is called for, but the level of thickness is a personal preference.

variations

• feel free to add or switch some of the vegetables in your summer rolls based on what you have on hand- julienned carrots, red onions and summer s would all be great additions
• instead of mint and cilantro, try fresh basil leaves as the herb in these avocado summer rolls
• try adding tofu, shrimp or shredded chicken for added protein
• if you cannot have peanuts, you may substitute almond butter, cashew butter or sunflower seed butter in the dipping sauce

more avocado recipes you’ll love

• Baked Avocado Fries with Jalapeño Ranch
• Cucumber Gazpacho with Avocado & Greek Yogurt
• Summer Quinoa Cakes with Spicy Avocado Puree

Print

Mango and Avocado Summer Rolls

Fresh avocado summer rolls wrapped in rice paper and filled with sweet mango and crisp vegetables are the no-cook meal you need on warm days.

Course Appetizer, lunch, Main Course, Snack

Cuisine Asian

Keyword spring rolls recipe

Prep Time 45 minutes

Servings 6

Author Denisse

Ingredients

for the peanut sauce:

• 1/2 cup smooth peanut butter
• 1/4 cup water plus more as needed to thin
• 1 tablespoon honey or coconut sugar
• Juice of 1/2 lime about 1 tablespoon
• 1 teaspoon tamari or soy sauce
• 2 teaspoons freshly grated ginger
• 1 clove garlic minced
• Pinch of crushed red pepper flakes

for the summer rolls:

• 6-8 6 inch rice paper wrappers
• handful of fresh herb leaves such as mint cilantro or basil
• 1 avocado sliced
• 1 mango peeled and julienned
• 1/2 bell pepper julienned
• 1/2 English cucumber julienned
• 1 cup baby spring mix lettuce or other baby greens

Instructions

1. To make the peanut sauce, add all the sauce ingredients to a blender and blend until smooth. If the mixture is too thick for dipping, add a small amount of water and blend again. Repeat until desired consistency is reached.
2. To make the summer rolls, soak a rice paper wrapper in a shallow bowl filled with lukewarm water until pliable, about 10 seconds. Remove and lay flat on a clean surface.
3. Add a few herbs to the center of the wrapper followed by 2-3 slices of avocado. Next, add a few pieces each of the mango, bell pepper and cucumber slices. Top with just enough lettuce to still be able to close the wrapper.
4. Fold the sides of the wrapper inward, then fold the bottom up and begin to roll upwards. Close tightly and place seam side down on a plate. Repeat with remaining ingredients and serve with peanut sauce.