Jicama and Mango Summer Wraps with Spicy Peanut Sauce

By AislePrompt Test Kitchen · 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 sandwiches & wraps (gluten free option, vegetarian) ready in about 20 minutes blends peeled and julienned jicama, medium, peeled and julienned ripe mango, sheets rice paper wrappers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
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Ingredients

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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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