Mango and Avocado Vietnamese Summer Rolls with Peanut Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh rice paper rolls filled with juicy mango, creamy avocado, crisp vegetables, and herbs served with a rich, sweet-spicy peanut dipping sauce. This vietnamese-inspired sandwiches & wraps (gluten free, vegan) ready in about 25 minutes blends sheets rice paper wrappers, medium ripe mango, julienned, medium ripe avocado, sliced 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 260 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: 25 min Serves 4 Vietnamese cuisine 260 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare the peanut dipping sauce by whisking together 1/3 cup peanut butter, 3 tbsp hoisin sauce, 1/4 cup warm water, 1 tsp sriracha sauce, and 1 tbsp lime juice until smooth. Set aside.
  2. Step 2: Dip 1 rice paper wrapper into a large shallow bowl of warm water for 10 seconds until pliable but not too soft, then lay flat on a clean surface.
  3. Step 3: On the bottom third of the wrapper, layer 1/8 of 1 cup cooked rice vermicelli noodles, 2 tbsp shredded carrot, 2 tbsp julienned cucumber, 2 tbsp julienned mango, 2 slices avocado, a few fresh mint leaves, and a few fresh cilantro leaves.
  4. Step 4: Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to encase the filling. Repeat with remaining wrappers and fillings.
  5. Step 5: Serve the summer rolls chilled with the prepared peanut dipping sauce sprinkled with 2 tbsp crushed peanuts.

Equipment for this recipe

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Frequently asked questions

How long does Mango and Avocado Vietnamese Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 25 minutes (25 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 Vietnamese Summer Rolls with Peanut Dipping 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 Vietnamese Summer Rolls with Peanut Dipping 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 Vietnamese Summer Rolls with Peanut Dipping 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 Vietnamese Summer Rolls with Peanut Dipping 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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