Red Pepper + Mango Summer Rolls with Spicy Peanut Sauce
Cuisine: Asian
Serves: 12
  • 1/4 cup creamy peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sriracha chili garlic sauce (feel free to add more, to taste)
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon raw agave nectar
  • water to thin, if needed
  • 12 rice paper rounds (aka spring roll wrappers)
  • 1 cup baby greens of choice (spinach, romaine, arugula, etc)
  • 1 red bell pepper, cleaned, seeded, and thinly sliced
  • 1 small cucumber, seeded and thinly sliced
  • 1 mango, peeled and thinly sliced
  • 1 avocado, peeled, seeded and sliced
  • 6 scallions, trimmed and thinly sliced (white and light green parts only)
  • 1/2 cup cilantro leaves
  1. For the Spicy Peanut Sauce: Add first seven ingredients to a bowl and whisk until smooth and creamy. Refrigerate for at least a half hour before serving to bring out the flavors within the sauce.
  2. For Summer Rolls: Fill a wide-mouth bowl with hot, not boiling, water. Take rice paper round, slide into water, let sit for 10 seconds, and remove. Place on a clean work surface.
  3. Fill the bottom third of the rice paper round with greens, two strips of the pepper, cucumber, mango, avocado, and scallion. Top with a small handful of cilantro leaves.
  4. Fold in the sides of the rice paper wrapper first, then begin to tightly roll the rice paper wrapper forward. Set roll aside.
  5. Repeat with each rice paper round.
  6. Serve alongside spicy peanut sauce.
Recipe by Blissful Basil at