Rice Paper Rolls with Mango and Mint Recipe

Rice Paper Rolls with Mango and Mint Recipe

This paper roll with mango and mint is that the perfect light dinner for decent summer days. they’re healthy, fresh, low in calories, and really delicious, I prefer to serve it with easy-to-dip peanut sauce.

Homemade paper rolls, also called summer rolls, make an excellent light dinner on hot summer days. Or in fact you’ll also serve it all year round.

Making these paper rolls may be a lot easier than it’s, I even have included an indepth step by step guide for you. Vegan paper rolls with mango, mint and avocado with easy-to-dip peanut sauce are perfect for decent summers.

Prep Time:20 Mins
Total Time:20 Mins


For paper rolls

  • about 6 radishes, dig thin strips
  • 1 cup fresh mint leaves
  • 1 mango
  • 3 spring onions, dig rings
  • 2-3 cups of lettuce, dig thin strips
  • 1 – 1 1/2 cups cooked cup noodles
  • 6 sheets of Vietnamese paper
  • 1 avocado
  • 1 cucumber
  • 3 small carrots
  • 1 cup purple cabbage, dig thin strips

For fried sesame tofu

  • 1 teaspoon vegetable oil
  • 1 tablespoon sesame seeds
  • 7 ounces of solid tofu
  • 1 tablespoon soy

For the peanut dip

  • 2 teaspoons soy
  • 3-4 tablespoons of warm water
  • 1/2 teaspoon Sriracha sauce
  • 1/4 cup thick spread
  • 1 clove, chopped


  1. Cut avocado, carrot, mango, lettuce, and purple cabbage into stripes.
  2. When you’re done chopping the vegetables, fill a shallow bowl with water and dip the paper within the water in order that the edges are wet enough. Don’t let it soak for too long, so it isn’t too soft.
  3. First make the tofu (this is optional but very tasty): Cut the tofu into thin stripes (about 0.10 inches thick) and warmth the vegetable oil during a medium skillet. Add tofu and soy, cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for one minute.
  4. When you soak the paper, fill it with vegetables and tofu (if using) and wrap it sort of a burrito. i feel it is best to fill within the middle then roll it up and fold it on each side of the lid.
  5. Then make the peanut dip: during a medium bowl, mix the spread with soy, garlic, warm water, and sriracha sauce.

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