Crisp vegetables, sweet mango, creamy avocado and an irresistible peanut dipping sauce make these Fresh Summer Rolls your new favorite hot weather appetizer.
Easy, Delicious, Cool
It’s been unseasonably warm here in Dallas the last couple weeks, and if this is any preview of summer, we are in for a hot one! When it gets like this, I double down on my favorite cool, crisp foods that chase away the heat. And these Fresh Summer Rolls don’t require heating up the kitchen, which I’m sure you can appreciate. The perfect snack for a hot afternoon or as an appetizer to impress your family and friends. They really deliver on flavor and a texture that is so satisfying!
And so colorful! I love them as much for their presentation as for their flavor. It’s like eating a rainbow. They’s so easy to make, too! The peanut sauce is a breeze. And the summer rolls? Just prep your fillings and wrap ’em up in rice paper. I can’t wait for you to try these. You’ll be hooked.
The surprise sweetness of mango really makes these summer rolls a treat. The combination of fresh herbs, crisp veggies like bell pepper, cucumber, carrots, cabbage and lettuce with soft avocado isn’t too shabby either! And the peanut dipping sauce! There’s just so much to love about this summer roll recipe.
How to Make Fresh Summer Rolls
To make the peanut dipping sauce: Whisk together all of the ingredients in a small bowl. Whisk in 1 tablespoon of warm water at a time until the desired consistency is reached. Set aside.
To make the summer rolls: First, pour warm water into an 8-inch square baking dish. Working one at a time, wet a rice paper wrapper for 20-25 seconds and then transfer to a work surface like a cutting board.
Place a lettuce leaf, a few basil leaves, some mint and cilantro in the center of the wrapper. Top with a few carrots, a little cabbage, a few red bell pepper, cucumber, avocado and mango slices.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the wrapper is reached, being careful not to tear the rice paper. Cover with a damp paper towel while you repeat the process with the remaining wrappers and filling. Store in the refrigerator or serve immediately with the peanut sauce.
More Cool Appetizers for Hot Weather
Whip up a party favorite in no time with my super easy and delicious 7-Layer Dip. Your guests won’t be able to get enough of this fresh and filling appetizer! This Whipped Beet Ricotta is vibrant and delicious, especially when surrounded by a variety of fresh veggies to dip in it! Grilled corn and roasted tomatoes come together is this fresh and flavorful Grilled Corn Salsa that makes for such a great summer dip or side dish!
More Asian-Inspired Foods You’ll Love
Unbelievably crispy and irresistibly sticky baked chicken wings tossed in a sweet and spicy Asian flavored sauce with a simple peanut sauce for dipping are the perfect Baked Crispy Asian Chicken Wings. Traditional Thai dessert of sticky rice that’s been soaked in a lightly sweetened coconut cream with fresh mango on the side. Mango Sticky Rice is a simple dessert that’s perfect for summer! Crunchy cashews, sweet-tart mandarin oranges, and tender chicken make this Asian Chopped Chicken Salad fresh and oh-so flavorful!
I hope you love these Fresh Summer Rolls as much as we do! If you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Fresh Summer Rolls
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 8 whole rolls
Description
Crisp vegetables, sweet mango, creamy avocado and an irresistible peanut dipping sauce make these Fresh Summer Rolls your new favorite hot weather appetizer.
Ingredients
Summer rolls:
- 8 rice paper wrappers
- 4 green lettuce leaves (such as green leaf or romaine), torn in half
- 16 fresh basil leaves
- ½ cup fresh mint leaves
- ½ cup chopped fresh cilantro leaves
- 1 large carrot, peeled and julienned
- ½ cup shredded purple cabbage
- ½ of a large red bell pepper, julienned
- 1 cocktail cucumber, julienned
- 1 avocado, thinly sliced
- 1 mango, thinly sliced
Peanut Dipping Sauce (makes ⅓ cup):
- ¼ cup creamy peanut butter
- 1 tablespoon lime juice
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon Sriracha sauce
- 2 teaspoons maple syrup
- 1 clove garlic, minced
Instructions
- To make the peanut dipping sauce, whisk together all of the ingredients in a small bowl. Whisk in 1 tablespoon of warm water at a time until the desired consistency is reached. Set aside.
- Pour warm water into an 8-inch square baking dish. Working one at a time, wet a rice paper wrapper for 20-25 seconds and then transfer to a work surface like a cutting board.
- Place a lettuce leaf, a few basil leaves, some mint and cilantro in the center of the wrapper. Top with a few carrots, a little cabbage, a few red bell pepper, cucumber, avocado and mango slices.
- Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the wrapped is reached, being careful not to tear the rice paper.
- Cover with a damp paper towel while you repeat the process with the remaining wrappers and filling.
- Store in the refrigerator or serve immediately with the peanut sauce.
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