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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:
15 Minute Soy Sauce Butter Fried Rice
Mango Kale Chopped Salad with Cilantro Lime Dressing
Cheese Rangoons with Sweet Ginger Chili Sauce
Weeknight Peanut Chicken with Spicy Lime Mango
Peanut Chicken Spring Roll Bowls
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: 170 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Ginger Peanut Sauce
- 3/4 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup rice vinegar
- 1/4 cup canned coconut milk
- 2-3 tablespoons Thai red curry paste
- 3 tablespoons lime juice
- 1 tablespoon fresh grated ginger
Mango Chili Sauce
- 1/3 cup honey
- 1/4 cup lime juice
- 1/4 cup chili sauce (sambal oelek)
- 2 tablespoons rice vinegar
- 1 small mango, diced
- 1/4 cup fresh Thai basil or cilantro, chopped
Summer Rolls
- 1 avocado, sliced
- 2-3 cups vegetables, lettuce leaves, shredded cabbage, carrots, and sliced bell peppers
- 1 big handful of both fresh cilantro and Thai basil
- 8-12 rice paper wrappers
Instructions
- 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!
Please bear with me here – I’m allergic to mango. 🙀 I know it’s a key ingredient but these look so darn tasty I’m wondering if there’s any thing that could work as a substitute? Peach maybe?
Please let me know if you can! Also, feel free to tell me if subbing just won’t work cause “mango” is in the name of the recipe after all. 😄 Thank you!
Hey Kyle,
Totally! I think peach or pineapple would both be delicious here! Let me know if you give this recipe a try! xT
Update: I made it with nectarine and it was SO good! The rolling takes a while to get a hang of. I would say you could halve the sauce recipes, I had a bunch left over.
Thanks so much, Kyle!!
Delicious! I added tofu
Hi Laura,
Love to hear this! Thanks so much for trying this recipe and your feedback! Have the best weekend! xT
This recipe makes me think it’s Summer, even when the calendar and weather are saying Otherwise! Mangoes are in season here in California and we’ll see this on the brunch table this weekend.
Thanks so much Pete! I hope you love the recipe! xx
SO yummy, fresh and light. I added chicken for more protein and brown rice noodles, converting it to a bowl. Will definitely make again. Need to try as wraps.
Hi Wendini,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
This was sooo good.. and the sauces were perfect. The only thing I’d do differently next time is buy bigger rice papers, as wrapping these were a bit challenging. I will definitely add this to the recipe book. Thank you for sharing this.
Hey Angela,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️
Just made these and they are amazing!!
Hey Rach,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
Such a yummy recipe. How long do you think you can keep the peanut sauce? Thanks
Hi Tina,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! The peanut sauce is good in the fridge for up to 1 week. xxT
Made as directed and it was delicious!!! Easier then I expected and the sauces weren’t too difficult – thanks for your care and time in your recipes, they are always so layered and thoughtful 🙂
Hi Jessica,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan
I was too lazy to wrap the rolls, so I just assembled the ingredients as a salad and poured the sauces over top. It was delicious! And I’m sure if the recipe was followed as written, it would have been even better. ?
Hey Ruth,
Great idea to just make a salad and so easy!! Thanks for making the recipe, love to hear that it was enjoyed:)
Loved the rolls and sauces. So easy and healthy.
Any ideas for leftover sauces
Thanks Tieghan
Hey Jeanne,
Awesome!! Thanks for trying the recipe and sharing your feedback:) You could use the sauce for chicken and rice! xxT
Loved the sauces. Turns out I don’t care for rice paper I’d never had it before (not the taste but the texture). I’m going to make shrimp tacos and use the rest of my sauces there. Thanks for sharing!
Hey Donna,
Thanks so much for giving the recipe a try, so glad to hear you enjoyed the sauces!! xTieghan