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.
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.
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.
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!
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.
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
- 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.
- 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.
- 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.
- 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.
- To serve, arrange the spring rolls on a serving platter and serve with peanut ginger sauce for dipping.
Nutrition information based on two spring rolls per serving.