Tropical Vegan Summer Rolls

Ready in
25 minutes


  • 1 Avocado, sliced into matchsticks
  • 1 Large cucumber, cut into matchsticks
  • 2 Mangos, cut into matchsticks
  • 1 cup Cilantro, roughly chopped
  • 2 cups Chopped lettuce
  • 8 to 10 Rice paper wrappers
  • 2 Tbsp. Peanut butter
  • Juice of one lime
  • 1 Tbsp. Sesame oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper


Prep Time
25 minutes
Ready in
25 minutes
  1. Wash and cut the fruit and vegetables.
  2. In a dish large enough to fit the rice paper wrappers (I use a pie plate), add 2 inches of warm water.
  3. Submerge the rice paper for 10 to 20 seconds, or until it is pliable. Lay it flat on a cutting board and add a few slices of mango, avocado, and cucumbers on one end. Sprinkle about a tablespoon of cilantro and lettuce on top of the fruit.
  4. Fold the end of the rice paper wrapper up over the fruit and veggies. Then fold the sides in and roll like a burrito.
  5. Cut in half, at an angle. Repeat with all 8 to 10 wrappers.
  6. For the sauce, combine the peanut butter, lime juice, sesame oil, salt, and pepper and whisk briskly to combine.
  7. Serve immediately or save in the refrigerator for up to 2 days.