Skip to Content

Mango and Avocado Summer Rolls

Prep Time
45 minutes


For the peanut sauce:

  • 1/2 cup smooth peanut butter
  • 1/4 cup water plus more as needed to thin
  • 1 tablespoon honey or coconut sugar
  • Juice of 1/2 lime about 1 tablespoon
  • 1 teaspoon tamari or soy sauce
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic minced
  • Pinch of crushed red pepper flakes

For the summer rolls:

  • 6-8 6-inch rice paper wrappers
  • a handful of fresh herb leaves such as mint cilantro or basil
  • 1 Tiny Tim’s Avocado sliced
  • 1 mango peeled and julienned
  • 1/2 bell pepper julienned
  • 1/2 English cucumber julienned
  • 1 cup baby spring mix lettuce or other baby greens


  • To make the peanut sauce, add all the sauce ingredients to a blender and blend until smooth. If the mixture is too thick for dipping, add a small amount of water and blend again. Repeat until desired consistency is reached.
  • To make the summer rolls, soak a rice paper wrapper in a shallow bowl filled with lukewarm water until pliable, about 10 seconds. Remove and lay flat on a clean surface.
  • Add a few herbs to the center of the wrapper followed by 2-3 slices of avocado. Next, add a few pieces each of the mango, bell pepper and cucumber slices. Top with just enough lettuce to still be able to close the wrapper.
  • Fold the sides of the wrapper inward, then fold the bottom up and begin to roll upwards. Close tightly and place seam side down on a plate. Repeat with remaining ingredients and serve with peanut sauce.

Recipe by: Le Petit Eats