Mango and Avocado Rice Paper Rolls with Spicy Peanut Sauce
Fresh rice paper rolls filled with creamy avocado, sweet mango, and crisp vegetables, paired with a rich and spicy peanut dipping sauce. This vietnamese-inspired snacks (gluten free, vegan) ready in about 20 minutes blends sheets rice paper wrappers, medium, peeled and julienned ripe mango, medium, sliced ripe avocado 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 280 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.
Ingredients
- 8 sheets rice paper wrappers
- 1 medium, peeled and julienned ripe mango
- 1 medium, sliced ripe avocado
- 1 large, julienned carrot
- 1 medium, julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 oz, cooked and drained rice vermicelli noodles
- 1/4 cup smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp lime juice
- 1 tsp honey
- 3 tbsp warm water
Instructions
- Step 1: Prepare 2 oz rice vermicelli noodles according to package instructions, drain and set aside. Peel and julienne 1 medium mango, 1 large carrot, and 1 medium cucumber. Slice 1 medium ripe avocado. Rinse and pat dry 1/4 cup each fresh mint and cilantro leaves.
- Step 2: To make the peanut sauce, whisk together 1/4 cup smooth peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp lime juice, 1 tsp honey, and 3 tbsp warm water until smooth and creamy.
- Step 3: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10 seconds until pliable, then lay flat on a clean surface. Arrange a small handful of noodles, mango, avocado slices, carrot, cucumber, and herbs in the lower third of the wrapper.
- Step 4: Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to enclose. Repeat with remaining wrappers and fillings.
- Step 5: Serve the rolls with the spicy peanut sauce for dipping.
Frequently asked questions
How long does Mango and Avocado Rice Paper Rolls 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 Mango and Avocado Rice Paper Rolls 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 Mango and Avocado Rice Paper Rolls 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 Mango and Avocado Rice Paper Rolls 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 Mango and Avocado Rice Paper Rolls with Spicy Peanut Sauce gluten free?
Yes — this recipe is tagged gluten free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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