Fresh and light Chili Mango Summer Rolls with Ginger Peanut Sauce for warm summer nights. These summer rolls are packed with avocado and a variety of raw vegetables. Each roll is dressed with a sweet chili mango sauce and served alongside a spicy, gingery peanut sauce. So many delicious flavors, colors, and wholesome ingredients. You’ll love these rolls!
It’s not officially summer yet, but I do plan to make these summer rolls all summer long. We love these, and I love that unlike spring rolls, these are not fried, they’re actually no-cook. Essentially, all you need to do is mix, chop, and roll. They’re so much simpler to make than you might guess!
And trust me, homemade rolls are a million times better. They have fresh ingredients and probably more importantly, better sauces.
And not just one sauce, but two, because I think we all know by now, you can never have enough sauce. Yep, one is not enough.
Here are the details – start with the sauces
Originally I was only going to make a peanut sauce for these rolls, but then my rolls felt like they were missing something. That’s when I added the homemade mango chili sauce.
For the peanut sauce, I love to do a spicy creamy sauce. There’s a lot of peanut butter, coconut milk, a touch of tamari, lime juice, and Thai red curry paste. It’s one of my go-to sauces to serve with grilled meats and vegetables in the summer. This peanut sauce is also awesome tossed with noodles!
And for the homemade mango chili sauce…don’t worry, it’s easy. Just mix a lot of honey with chili sauce, vinegar, and lime juice. Then add fresh diced mango, and Thai basil or cilantro, or even both! Plus, a pinch of salt.
The summer rolls
All you need is whatever mix of vegetables you love most, plus avocado and rice paper wrappers for these. For the vegetables, I love using lettuce, shredded purple cabbage, bell peppers, and carrots. I like to add fresh cilantro and basil to the mix as well.
The key is to get all the vegetables ready prior to rolling. You can make it even easier by tossing all the vegetables together in a bowl.
And then you roll.
Disclaimer, your first roll is probably not going to be pretty. Mine never is and you should not expect yours to be either. You will get the hang of working with the rice paper wrappers after your first few rolls. Promise it’s basically like rolling a burrito.
I layer the lettuce with avocado, vegetables, and herbs, and then I finish with the mango chili sauce.
Once all the rolls are completed, make sure you keep them covered to prevent them from drying out.
Serve each roll with BOTH sauces. I always dip in the peanut sauce first, then spoon the mango chili sauce over the peanut sauce. So delicious. You’ll love the crunch along with the sweet, spicy, and creamy sauces.
These really are yummmmm!
Looking for other fresh recipes? Here are my favorites:
Lastly, if you make these Chili Mango Summer Rolls with Ginger Peanut Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chili Mango Summer Rolls with Ginger Peanut Sauce
Servings: 12 rolls
Calories Per Serving: 342 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
1. To make the peanut sauce. Combine all ingredients in a bowl. Thin as desired with additional coconut milk. 2. To make the mango chili sauce. Combine the honey, lime juice, chili sauce, and vinegar in a bowl. Mix in the mango, cilantro, and basil. Season with salt. 3. Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl. 4. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out. 5. Serve with both dipping sauces. ENJOY!