Homemade Fresh Rice Paper Rolls with Thai Mango Dipping Sauce
Vegetarian rice paper rolls (summer rolls) with amazing Thai mango dipping sauce is Simple, refreshing no cook meal that is perfect for summer days. It's all healthy and nutrients loaded that you don't want to pass on.
Prep Time20 mins
Total Time20 mins
- 1 cup fresh vegetables cut into thin strips I used carrots, red capsicum, green zucchini, yellow zucchini, purple cabbage
- 6 Thai rice paper
- 6 leaves lettuce
For Thai mango dipping sauce
- 1 ripe mango
- 1 teaspoon crushed red chili flakes or fresh Thai chili
- 1 teaspoon brown sugar
- ¼ teaspoon soy sauce
- 1 teaspoon roasted peanuts
- 1 teaspoon fresh Thai basil
- 1 teaspoon fresh coriander leaves
- ½ teaspoon rice vinegar
To prepare Thai mango dipping sauce – remove skin on mangoes and cut the pulp into small cubes. Puree it in blend and keep aside. In a food processor put all the ingredients mentioned under the list “For Thai mango dipping sauce” and pulse it. Add the mango puree and pulse again. Remove into a small dipping bowl and keep aside.
Dip the rice sheet in warm water for 5 to 10 seconds and remove it immediately. Carefully place it on a flat surface. Place the lettuce leaf first and then start arranging the vegetable strips on one side of the sheet and on one top of the other. Then carefully start rolling the sheets, lift the sides of the sheet and roll, tuck the 2 sides inside as you roll, roll as tight as possible without ripping the paper. It may take a few tries but you should get the hang of it after the second one.
Once rolled place the rolls covered in aluminum foil to keep the rolls from drying out.
Repeat the same process for all the sheets.
Serve immediately with Thai mango dipping sauce
Serving: 0g | Calories: 194kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 259mg | Potassium: 325mg | Fiber: 4g | Sugar: 11g | Vitamin A: 695IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 1.7mg