Jicama and Mango Summer Wraps with Spicy Peanut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh jicama and juicy mango wrapped in rice paper, served with a creamy, spicy peanut dipping sauce for a vibrant appetizer or light meal. This Vietnamese-inspired sandwich and wrap recipe (gluten free option, vegetarian), ready in about 20 minutes, pairs jicama, ripe mango, rice paper wrappers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 4 Vietnamese cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Prepare the peanut dipping sauce by whisking together 1/4 cup natural peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon honey, 1 teaspoon sriracha sauce, and 1/4 cup warm water in a small bowl until smooth and creamy.
  2. Step 2: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds to soften, then place it flat on a clean surface.
  3. Step 3: Arrange about 2 tablespoons each of 1 cup julienned jicama, 1 medium julienned mango, 1 medium julienned carrot, 1 small julienned cucumber, and a few fresh mint leaves in the center of the wrapper.
  4. Step 4: Fold the sides over the filling, then roll tightly from the bottom up to form a neat wrap. Repeat with remaining wrappers and fillings.
  5. Step 5: Serve the wraps chilled or at room temperature alongside the spicy peanut dipping sauce.

Frequently asked questions

How long does Jicama and Mango Summer Wraps with Spicy Peanut Sauce take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Jicama and Mango Summer Wraps with Spicy Peanut Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jicama from drying out.

Can I substitute ingredients in Jicama and Mango Summer Wraps with Spicy Peanut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jicama and Mango Summer Wraps with Spicy Peanut Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Jicama and Mango Summer Wraps with Spicy Peanut Sauce gluten free option?

Yes — this recipe is tagged gluten free option, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes