• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Spicy Mango Spring Rolls with Peanut Ginger Sauce

Aug 21, 2019 · by Kate Kasbee · This post may contain affiliate links · 3 Comments · Modified: Jul 20, 2020

Jump to Recipe·Print Recipe

It took a while for summer to arrive in some parts of the country, but I think we can all agree that hot weather is here to stay. I’ve mentioned before that my kitchen doesn’t have air conditioning, which makes cooking a struggle during the hottest months of the year. I’m looking for any and every excuse to not turn on my oven or stove while still eating three meals a day. These Spicy Mango Spring Rolls with Peanut Ginger Sauce are exactly what I’m craving. 

spicy mango summer rolls this recipe

Crunchy, refreshing, and sweet with a hint of heat, these Spicy Mango Spring Rolls with Peanut Ginger Sauce remind me of sweating my buns off in Vietnam a few years ago. These aren’t traditional spring rolls by any means, but the fresh herbs and savory sauce definitely take me back. The mix of mango, jalapeño, and ginger might be my new favorite flavor combination. I also like to serve these spring rolls with a side of chili garlic sauce - I’m obsessed with spicy food.

Spicy mango summer rolls
Spicy mango summer rolls

Now, this won’t be the easiest recipe you’ve ever made. Assembling spring rolls is a practice in patience. If your first one doesn’t look pretty (to be honest, it probably won’t), just eat it and try again! These Spicy Mango Spring Rolls with Peanut Ginger Sauce make a fantastic appetizer for a group of four, or a light lunch or dinner for two. If you’re making a multi-course meal, I recommend pairing these spring rolls with our Vegan Pad Thai with Sweet Potato Noodles or our Coconut Crusted Tofu with Sweet Chili Sauce. 

Spicy mango summer rolls

If you make our Spicy Mango Spring Rolls with Peanut Ginger Sauce, we’d love to know what you think. Tag us on Instagram @well_vegan so we can see!

Spicy mango summer rolls
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
spicy mango summer rolls

Spicy Mango Spring Rolls with Peanut Ginger Sauce

  • Author: Kate Kasbee
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Cuisine: Vegan
Print Recipe
Pin Recipe

Description

These Spicy Mango Spring Rolls with Peanut Ginger Sauce make a fantastic appetizer for a group of four, or a light lunch or dinner for two.


Ingredients

Scale

For the spicy mango spring rolls:

  • 8 spring roll rice papers
  • 2 cups romaine lettuce, shredded
  • 1 mango, peeled and sliced into ½-inch strips
  • 1 cucumber, peeled and sliced into ¼-inch strips
  • 1 red bell pepper, sliced into ¼-inch strips
  • 1 jalapeño, seeded and finely chopped
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro leaves

For the peanut ginger sauce:

  • ¼ cup creamy peanut butter
  • 1 Tbsp. soy sauce
  • 1½ tsp. fresh ginger, grated
  • 1 tsp. sesame oil
  • 1 tsp. rice vinegar
  • 3 to 4 Tbsp. water

Instructions

  1. Once you have your fruits and veggies prepped, this recipe is all about assembly. Set up your “rolling” station by filling a dish with warm water and setting it next to a clean work surface, like a cutting board. Submerge a spring roll paper in the water and swish it around until it’s soft and pliable.
  2. Shake excess water from the softened spring roll paper and place it on your work surface. Add a small handful of lettuce, mango, cucumber, and red bell pepper to the middle, along with a pinch of jalapeño and a few basil and cilantro leaves. 
  3. Fold in two of the sides to meet in the middle, then take one of the remaining ends and fold it over the filling. Keep rolling and tucking and place the spring roll seam-side down. Repeat with the remaining spring roll papers and filling - you should get between 8 and 10 spring rolls total.
  4. Now make the peanut ginger sauce. Whisk the peanut butter, soy sauce, ginger, sesame oil, rice vinegar, and water in a small bowl. Adjust flavors to taste.
  5. To serve, arrange the spring rolls on a serving platter and serve with peanut ginger sauce for dipping.

Notes

Nutrition information based on two spring rolls per serving.

Keywords: vegan spring roll, mango spring roll, easy spring roll, vegetarian spring roll

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

Reader Interactions

Comments

  1. janet

    July 16, 2020 at 6:49 am

    Great recipe. Yum. To keep them fresh i find you need to make them same day. Wet a clean tea towel and wring it dry - put over rolls in a container with a lid and can keep in fridge for a few hours. Someone said you need to wet them gently again before serving. I guess - re-wet the clean teatowel and wring and put over because they are best kind of moistened - and of course the dipping sauce will deal with anything else that's not perfect about them not being made freshly right away. Thanks for this lovely recipe. I also put in tofu sauted in toasted sesame oil with tamari.

  2. Katie Koteen

    July 08, 2020 at 10:52 am

    Hey Jennifer! Yes, they would keep well for a few days.

  3. Jennifer

    July 07, 2020 at 6:37 pm

    These look delicious. Is this the kind of recipe I can make and bring for lunch the next couple days? Do the rolls stay well?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

OUR LATEST VEGAN TIPS & TRICKS

Get our free guide to Batch Cooking and the latest recipes, straight to your inbox!

Our Favorite Recipes

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

tempeh breakfast hash

Savory Tempeh Breakfast Hash

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

rustic heirloom tomato tart

Rustic Heirloom Tomato Tart

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

More Recipes

Footer


Stay up-to-date with Well Vegan

Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2022 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal