These easy mango fresh rolls are so colourful, so much fun, and so refreshing! The perfect summer appetizer or light meal. A quick 5 minute, made in your blender, mango chili sauce steals the show! These summer rolls are:
30 Minutes Or Less To Make
With No Cooking Required
Simply Prepare The Sauce, Fruit, Veggies, And Assemble
Ingredients For Easy Mango Fresh Rolls
These colourful rolls are kept easy, flavourful, and fresh with:
- Sweet Ripe Mango
- Crisp Red Bell Pepper
- Fresh Boston Lettuce
- And Cool Mint Leaves
The great thing about fresh spring rolls is that you can customize them to your liking. Feel free to add in whatever fruit or veggies you like. Purple cabbage would add an extra pop of colour, herbs like cilantro or Thai basil would add to the freshness, and other veggies could add a fun shape into the mix (like circular slices of radish).
The Mango Chili Sauce
We like to keep these fresh rolls simple because the Mango Chili Sauce packs so much sweet and spicy flavour! It’s:
So simple to make
Ready in 5 minutes
And perfectly sweet and tangy with a kick of chili!
Simply:
- Peel your ripe mango
- Throw half in your blender
- Add in the other 5 easy ingredients
- And blend!
Recipe Cost
8-10 of these fresh spring rolls and the dipping sauce cost us approximately: CAD $5.99 to make.
Since we are based in Toronto, Canada, the price of mangoes certainly fluctuates depending on the time of year. Your price will vary based on where you are located and the current season.
But… making these quick rolls from scratch will most likely cost less than purchasing them out. We find they will cost us CAD $5-$7 for 2-5 rolls if purchased out.
Tips For Rolling Easy Mango Fresh Rolls
It may take a few tries to get used to rolling these but I guarantee they will taste good even if your assembly needs some practice.
- Making sure to not overfill them will make them easier to roll.
- Putting the lettuce on the bottom will catch any liquid released from the mangoes.
- Drizzling some sauce inside will boost up the flavour.
- And storing them with a damp towel will keep them moist if you need to refrigerate them.
For closed rolls: Place the ingredients in the centre of the moistened rice paper. Fold the bottom over the ingredients. Fold the sides in. Then tuck the ingredients tightly and roll to close.
For open rolls: Place the ingredients near the top of the rice wrapper, with some spilling over the edge. Fold the bottom up, one side in, and roll tightly to close.
Are you ready to eat?! Make these fun and easy mango fresh rolls and let us know in the comments below if they brighten your day and your tastebuds!
And if you like these fresh rolls, be sure to check out our Vietnamese inspired Fresh Spring Rolls With Peanut Sauce! Use your leftover mango and red pepper to make this super tasty Thai Mango Salad!
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Easy Mango Fresh Rolls with Mango Chili Sauce
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
These easy mango fresh rolls are quick, fun, colourful and the perfect treat for summer! The 5 minute, sweet & spicy mango chili sauce stars!
Ingredients
For The Rolls:
- 8 – 10 rice paper wrappers*
- 1 ripe mango (sliced)*
- 1 red bell pepper (sliced)*
- ½ cup mint leaves*
- ½ boston lettuce bunch (top leaves torn)*
For The Sauce:
- ½ ripe mango*
- 1 tsp fresh ginger
- 2 tsp maple syrup
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tsp chili garlic sauce or ½ Thai red chili (deseeded)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- To make the mango chili dipping sauce, peel your mango and add half to your blender. Add in the rest of the ingredients and blend until combined. Taste and adjust to your liking, then store in the fridge until you are ready to build your rolls.
For The Fresh Rolls:
- Peel and slice your mango, slice your pepper, and prepare your mint and lettuce leaves.
- With the ingredients ready, prepare your station for compiling and rolling the wrappers. Fill a dish or pot large enough to submerge the wrappers, with 3-4 inches of hot water (as hot as your hands can take).
- Place the pot of water, your fresh ingredients, your dipping sauce, and your rice paper wrappers around a flat working surface with room to make your rolls.
- When ready, carefully submerge a rice wrapper in the hot water for 8-10 seconds. You will feel it become soft and pliable. It will continue to soften when you take it out of the water so there’s no need to leave it in beyond 10 seconds if your water is warm enough. As soon as it’s softened, lift the wrapper out of the water, let the excess water drip off for a moment, then lay the wrapper flat on your work surface.
- Careful not to overfill your wrappers; place a couple of pieces of lettuce in the centre, then top with mango, red pepper, and mint leaves. Drizzle lightly with mango chili sauce and start rolling.
- See photos for a step by step of how to roll the summer rolls. Bring one half of the wrapper over the fillings. Fold in each side. Carefully, tuck the fillings and continue to roll the spring roll, as tightly as you can, in the direction of your first fold. Alternatively, for open summer rolls, place the ingredients so they stick out over the edge of the wrapper, fold the bottom of the wrapper up, one side over, and roll to close.
- If you layer the finished spring rolls on top of each other they will stick together. If possible, display them in a single layer. Resting them on a damp cloth while you prepare your other rolls can help minimize the sticking (just make sure the cloth isn’t too wet, check and make sure your rolls aren’t getting soggy on the one side).
- These are best served as close to the time you’ve made them as possible. If you need to refrigerate them before serving (or to store leftovers), cover them with a damp paper towel or cloth and keep in an air-tight container. Exposure to the fridge will make the rice paper a little harder and chewier so it’s best to keep them moist.
- If you have leftover mango, red pepper, and mint try making our Thai Mango Salad!
Notes
*Approximate Cost: CAD $5.99. This price will fluctuate depending on where you are located and the time of year but making them at home is quick, easy, and will likely cost less than buying them out.
*Feel free to change up the ingredients to your liking. Purple cabbage would add a burst of colour, herbs like cilantro or Thai basil would add to the freshness, and circular slices of radish could add a fun shape in the mix!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Raw
- Cuisine: Asian
Brenna
Woah, the sauce has so much flavour. Loved these. Thanks!
Kathryn Alexandre
Doesn’t it! So glad you loved it. Thank you for letting me know and for the star rating!
Aaliyah
Had to tell you I’ve been making this sauce and putting it on everything. I make some fresh bowls with it (always change up the ingredients but rice, avocado, a protein, and other fruit/veg) this dressing adds so much flavour. I’ve put it on sandwiches and burgers too. Love.
Kathryn Alexandre
Oh yay these sound like amazing uses for this sauce! When I have had leftovers of it I’ve definitely put it on all kinds of things too (I think I even drizzled it over a pizza once!). That bowl sounds delicious! Thank you for letting me know you love this sauce and for the great star rating.