Tangy Mango and Cucumber Summer Rolls with Spicy Peanut Dipping Sauce

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

Fresh Vietnamese-style spring rolls filled with sweet mango, crisp cucumber, herbs, and vermicelli noodles, paired with a creamy spicy peanut sauce. This vietnamese-inspired snacks ready in about 25 minutes blends sheets rice paper wrappers, vermicelli rice noodles, medium, peeled and julienned ripe mango 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.

Prep: 25 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 4 oz vermicelli rice noodles according to package instructions, usually by soaking in hot water for 5 minutes until tender, then drain and rinse with cold water.
  2. Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper into warm water for 10-15 seconds until pliable but not too soft, then lay it flat on a clean surface.
  3. Step 3: On the lower third of the wrapper, layer about 1/4 cup cooked vermicelli noodles, 2 tbsp julienned mango, 2 tbsp julienned cucumber, 1 tbsp shredded carrot, and a few fresh mint and cilantro leaves.
  4. Step 4: Fold the sides of the wrapper inward over the filling, then tightly roll from the bottom up to enclose the filling. Repeat with remaining wrappers and ingredients.
  5. Step 5: For the dipping sauce, whisk together 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tsp sriracha sauce, 1 tbsp lime juice, 1 tsp honey, and 1/4 cup warm water until smooth and pourable.
  6. Step 6: Serve the fresh summer rolls chilled with the spicy peanut dipping sauce sprinkled with 2 tbsp chopped roasted peanuts.

Equipment for this recipe

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Frequently asked questions

How long does Tangy Mango and Cucumber Summer Rolls with Spicy 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 Tangy Mango and Cucumber Summer Rolls with Spicy 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 Tangy Mango and Cucumber Summer Rolls with Spicy 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 Tangy Mango and Cucumber Summer Rolls with Spicy 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.

What goes well with Tangy Mango and Cucumber Summer Rolls with Spicy Peanut Dipping Sauce?

Vietnamese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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