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Green Fed

a blog about a girl who decided eating plants was the way to go

I made these rolls for a baby shower that I’m attending tonight.  I couldn’t help myself- I just had to try one and it was AWESOME!  So refreshing and YUMMY!  I have a feeling these will be a big hit at the shower tonight!

Fresh Mango Summer Rolls (Vegan with a Vengeance)

1 mango, peeled and sliced into matchsticks

1 cup seedless cucumber, sliced into matchsticks

1/2 cup fresh cilantro leaves

4 ounces rice noodles (very thin kind)

1/4 cup peanuts (chop very finely)

20 rice paper sheets (recipe calls for 20, but I doubled up on each roll to prevent tearing)


Boil a medium-sized pot of water.
Turn off heat and add the rice noodles.
Let them soak for 2 minutes, stirring occasionally.
Drain the noodles and run them under cold water. Set aside in separate bowl.
Fill pie pan or large wide bowl with hot tap water.
Place the rice paper wrappers, two at a time, into the water until they are flexible (about 30 seconds to one minute.).
Carefully remove wrappers from water and lay flat on clean surface.
In the lower two-thirds of the wrapper, place a tablespoon of the noodles and 1/2 teaspoon of chopped peanuts.
On top of that place 5-6 mango strips and ontop of that, place 2-3 cucumber strips and 3-4 cilantro leaves.
Fold the left and right sides of the wrapper over the filling, then take the bottom of the wrapper and begin to roll.
Keep wrapped and chilled until ready to eat.
Serve with small fingerbowls of the Thai Dipping Sauce.
Thai Dipping Sauce: (makes 3/4 cup).
Mix all of the ingredients together and chill until ready to serve.

Thai Dipping Sauce

1/4 cup rice vinegar1/4 cup water1 teaspoon asian chili oil
1 garlic clove (minced)
3 tablespoons peanuts (chopped)
1 1/2 teaspoons sugar

Mix all of the ingredients together and chill until ready to serve.

If you’ve never made Summer or Spring Rolls before, go HERE for some detailed instructions.


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