Do you ever find yourself craving what you would consider the most random things? I have this happen to me every once in a while and this time it was a craving for summer rolls. I used to only eat fried spring rolls or egg rolls and then about two years or so ago I decided to try out summer rolls, a much healthier and cleaner version of the aforementioned rolls. I sort of fell in love with them and whenever I’m at a restaurant that has them, I order them!
But the rolls come together for me based on the dipping sauce. I’m totally a sauce girl. Sauces can make or break a dish for me and when I saw a recipe combining mango and tahini for a sauce I was intrigued.
So I decided to try making summer rolls for the first time at home recently since I woke up craving them one day. I did a bit of research via Pinterest and it seemed easy enough, get some amazing veggies, add in some avocado and make a sauce and bam beautiful picturesque summer rolls in a matter of minutes.
I will say the very first time I attempted to make these, it was not a smooth process. I was struggling to not overfill the wrappers and every time I went into rolling them together they would break or fall apart. I was losing my patience and decided to pack it all up and try it again the next day. I also realized I must have purchased too small of wrappers. So learn from my mistake and buy the bigger ones!
The next day I set up again and this time everything went much smoother. I was able to figure out the correct amount of ingredients to put into each one and they seemed to be wrapping up beautifully. The best part of this recipe the sauce takes literally seconds to throw together and tastes so damn delicious that it’s worth all the effort to make the rolls just to have them to dip into the dream-worthy sauce.
Veggie Packed Summer Rolls with Mango Dipping Sauce
8 large tapioca rice wrappers (the bigger ones will be much easier to wrap than the smaller ones!)
1 avocado, pitted, peeled and sliced into 8 wedges
1 cup Zoodles (zucchini noodles)
1/2 cup finely shredded cabbage
1/2 red bell pepper, thinly sliced
2 green onions cut into thin sliced (same length as the red bell pepper slices)
1/2 cup packed fresh mint leaves
2 garlic clove
½ cup mango, peeled and chopped
1 tablespoon chili garlic sauce
3 tablespoons tahini
3 tablespoons rice vinegar
1 tablespoon honey
- Fill a shallow dish with hot water, put one rice paper wrapper in the water at a time to soak for about 20-30 seconds or until soft and pliable. While you prepare that wrapper, place another one in the hot water to soak.
- In the center of the soft wrapper place a smallish pile of desired fillings. Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a small burrito shape.
- Either eat immediately or refrigerate the extras wrapped in plastic wrap up to one day ahead of time.
- To make the Mango Tahini Sauce, combine all of the ingredients in the jar of a blender and puree until smooth. Season to taste with kosher salt and then pour into a bowl for dipping the fresh rolls in.
As always if you recreate this recipe make sure to tag me @fittybritttty and use the hashtag #fittybrittttyEATS on Instagram so I can see your creations! Have you ever tried adding making summer rolls at home? Let me know in the comments below!
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