Summer Rice Paper Rolls with Mango Coriander Dip

It’s hot all year round here and sometimes I just feel like a light refreshing lunch. I made these summer rice paper rolls with mango coriander dip and they were just that – light, fresh and tasty. We ended up with them for dinner as well. I grew up with rice paper rolls which were usually filled with pork, prawn or egg and lots of Vietnamese herbs (see the recipe here), this version is filled with deliciously fresh veggies, herbs, creamy avocado and sweet mango instead.

Summer Rice Paper Rolls with Mango Coriander Dip

If you’re hosting a lunch or dinner a wrap and roll your own party is a lot of fun, serving up all the veggies and herbs on a platter and letting everyone choose their own fillings. This is how we used to ‘roll’ growing up. It’s interactive, social and you also get to laugh at the greediest person with the fattest rolls 🙂

Allow your guests to wrap and roll their own for an interactive social meal 🙂

or have the rolls pre-made on a platter as a delicious starter.

They make a beautiful platter for pot luck

 SUMMER RICE PAPER ROLLS WITH MANGO CORIANDER DIP

I made this platter for my son’s birthday party and it was happily devoured <3

For the Dip (makes 1 cup):

• approx 200gms mango ( 1 cheek and the sides of the peeled mango, if it weighs a little less or more, that is ok, just adjust the lime and fish sauce to taste)
• 1/2 cup chopped coriander including stems or any other preferred herb like basil
• 3 tbsp freshly squeezed lime juice
• 1 tbsp fish sauce (For the best taste use Red Boat brand with no added nasties – buy on Amazon) to keep this Vegan friendly, leave out the fish sauce and add some salt to taste
• Optional – fresh chilli

Summer Rice Paper Rolls with Mango Coriander Dip

Method:

• Wash and spin dry the lettuce and all the herbs, set aside an a serving plate
• Peel the mango, slice off 1 cheek and the sides of the seed, chop into pieces, place into blender or magic bullet and set aside
• Cut the other mango cheek into strips not more than 1 cm thick (less than half an inch)
• halve the avocado, remove the pit, peel and cut into strips (if the avocado is too mushy, don’t peel and just slice with the skin on and only peel the skin off when you add it to the roll)
• Cut the cucumber into thin strips about 0.5cm (about 1/4 inch)
• Cut the red capsicum into thin strips the same size as the cucumber
• Spiralise the yellow zucchini to make noodles which replaces the vermicelli noodles frequently used in rice paper rolls (thin or thick is up to you) if you don’t have a spiraliser you can hand cut them into thin strips, use a mandolin or get one here on Amazon)

I love my spiraliser after holding out for a few years, it’s a cheap investment for creating beautiful delicious dishes – get one here on Amazon

• Make the dip by adding 1/4 chopped coriander, 3 tbsp lime juice, 1 tbsp fish sauce and optional chilli to the mango in the blender or magic bullet, process until smooth
• Assemble the veggies and herbs on a serving platter for guests to wrap their own or prewrap your rolls as below
• Fill a large bowl with warm water
• Dip the rice paper into the water quickly and wet the entire rice paper, set on a plate. The rice paper will still be hard. Do not soak the rice paper in the water until soft, this will make it way to mushy to work with, by the time you add all your fillings it will be soft
• Place your fillings just below the centre of the rice paper firstly with a small piece of lettuce, some herbs, zoodles (zucchini noodles), a strip of each veggie and a strip of mango
• Fold up the bottom of the rice paper then the sides, start rolling keeping the veggies firmly into place
• Repeat until all the fillings or rice paper has been used up
• Serve up the rolls with the Mango Coriander Dip
• Store any uneaten summer rice paper rolls in a glass container in the fridge for later

Summer Rice Paper Rolls with Mango Coriander Dip

Hope you enjoyed this recipe!

May xx