Appetizer | September 1, 2016

Mango Salsa Summer Rolls with Thai Peanut Dipping Sauce

I needed a side dish for some coconut chicken I was making and was totally stumped. I had some mango salsa sitting in the fridge from some fish tacos I’d made and BAM. It hit me. Don’t you love it when the food gods smile down on you? Oh, I do.

Mango Salsa Summer Rolls on brown paper with Thai Peanut Dipping Sauce

This isĀ suuuuuuuch an easy meal to prep beforehand. Make your salsa and thai peanut dipping sauce and slice the veggies at some point in the week, or in the morning, whatevs, so all you have to do is roll the rolls and you’re ready for dinner!

Mango Salsa Summer Rolls ingredients on a chopping board


Have you ever worked with rice paper? It’s a transparent, thin, brittle circle that comes in a package of multiples, like tortillas. You’ll find them in the Asian section on the shelf. I sent my husband to get them for me and he was successful, so I’m totally confident you can find them too.

Dip them in a pie plate of water for about 10 seconds, layer your veggies, and by this point the paper should be soft and pliable. If you were to accidentally get distracted and leave a paper in the water and you come back a minute later, you might find it completely floppy and about disintegrated. Trash. Oops.

A process shot of making Mango Salsa Summer Rolls


The cool, crunchy veggies and the tangy mango salsa AND THIS PEANUT SAUCE. So many flavors: it’s got creamy, spicy, a hint of sweet and sour and salt….all of the Thai goodness you’d want. I had doubled this recipe and have leftover sauce in my fridge waiting for some noodles and chicken and veggies for dinner. It’s so good!

Mango Salsa Summer Rolls getting dipped into Thai Peanut Dipping Sauce

5 from 1 vote
Mango Salsa Summer Rolls with Thai Peanut Dipping Sauce
Prep Time
1 hr
Total Time
1 hr

Refreshing mango salsa summer rolls served with a thai peanut dipping sauce, perfect for summer!

Course: Main Course
Cuisine: Thai
Keyword: Summer Rolls
Servings: 4 servings
Calories: 271 kcal
Author: Stephanie
  • 1/2 cucumber thinly sliced
  • 1 carrot thinly sliced (or a bag of shredded carrots)
  • 1/2 red bell pepper thinly sliced
  • 1 c purple cabbage thinly sliced
  • rice paper rolls in the Asian section on the shelf
Mango Salsa
  • 1 mango diced
  • 2 roma tomatoes diced
  • 1/4 purple onion minced
  • 1 bunch cilantro leaves chopped
  • juice of 1 lime
  • 1/2 jalapeno minced (seeds removed)
Thai Peanut Dipping Sauce
  • heaping 1/2 c chunky peanut butter
  • 2 T rice vinegar
  • 3 T soy sauce
  • 2 T honey
  • 1/2 t ginger
  • 2 garlic cloves
  • 3 T cream of coconut or coconut milk if you can't find cream of coconut
  • sriracha to taste
  • garnish with chopped peanuts and cilantro
  1. Make mango salsa by combining all ingredients and letting marinate in fridge for a couple of hours, preferably overnight.
  2. Prepare dipping sauce by combining all ingredients in food processor. Also let rest in fridge a couple of hours, preferably overnight.
  3. Assemble summer rolls by filling a pie plate with room temperature water. Submerge rice paper in water for about 10 seconds. Lay on parchment paper, or other non-porous non-stick surface. Layer sliced veggies and mango salsa on outer edge of paper circle. By now, the rice paper should be soft and pliable, yet hold its shape. Tightly roll veggies as you pull the paper taut. Fold ends in like a burrito, then continue to roll until all of paper has been rolled in.
  4. Serve immediately with dipping sauce garnished with crushed peanuts and cilantro.
Recipe Notes

It's not necessary to let mango salsa and dipping sauce marinate in fridge before using, but it is ideal! ALL OF THE FLAVORS!

Nutrition Facts
Mango Salsa Summer Rolls with Thai Peanut Dipping Sauce
Amount Per Serving
Calories 271 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 999mg43%
Potassium 397mg11%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 27g30%
Protein 6g12%
Vitamin A 4010IU80%
Vitamin C 56.1mg68%
Calcium 51mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.



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