These mango summer rolls are quick and easy to make. They're also designed to be fantastic without any sauce. The juicy mango is all you need! You might call them salad rolls, cold rolls, or spring rolls - we just call them one of our favorite foods for summertime. Tofu, fresh herbs, and just a few other ingredients make these vegan rolls a light yet satisfying meal on their own without ever having to turn on the oven or stove. That's right, no cooking required!
When summertime comes around, I look forward to making summer rolls! They may look difficult to make, but they're actually quite easy.
For a fun color-curated take on summer rolls, check out my Easy Green and Purple Summer Rolls recipe.
During the summer, the ingredients used in this recipe are generally pretty easy to come by. That said, I have included alternatives and options below, just in case.
Rice paper wrappers: These are often round, sometimes square, and come in different sizes, usually in packs of several dry wrappers. I've used medium wrappers here. Feel free to use any size you'd like, just keep in mind that the size will affect how much filling you can use in each and how many rolls you end up with.
Mango: Any fresh variety works here. I've used a small variety here, though my philosophy with these summer rolls is the more mango in each, the better.
These are mango summer rolls; however, if you don't have access to fresh mango, avocado makes a nice soft texture substitute. Without the juiciness of the mango, though, you may find you want a dipping sauce after all. You can find one included in the Green and Purple Summer Rolls recipe.
Tofu: For ease of use, I like prepared tofu found at many grocery stores, like tofu cutlets, steamed tofu, or baked tofu. If you are aiming for oil-free, the prepared tofu can contain added oil. An alternative is to buy extra-firm or super-firm tofu and bake it before making the summer rolls.
Leafy lettuce: Butter, bibb, romaine, red leaf - use any lettuce variety you'd like. Spinach can be used, if you prefer.
Fresh basil, mint, and cilantro: These fresh herbs add delicious flavors (and they're unique nutritional benefits) to these salad rolls. There are some people who are not fans of a particular herb. Cilantro seems to be one of those herbs that people either love or hate. You can omit an herb and use extra of another - you do you.
Peanuts or peanut powder (optional): Sprinkling peanuts into the rolls provides a nice crunch and flavor. Peanut powder is another great option. Sprinkle it inside, outside, or onto each bite. So good! Either is nice for adding proteins and healthy fats. This is an optional ingredient and of course should be avoided for anyone with a peanut allergy.
Lime (optional): I like to serve these summer rolls with lime wedges or squeeze lime over the top before rolling. The lime provides a fresh tang and goes well with the mango.
Coconut aminos (optional): To make these summer rolls even more great on their own instead of accompanied by a dipping sauce, you can add sprinkles of coconut aminos prior to wrapping. To change it up, try flavored coconut aminos sauce. Tamari or soy sauce is another option.
Sesame seeds or hemp hearts (optional): Either is nice for adding another texture and more nutrients and healthy fats.
Edible flowers (optional): For decorative summer rolls, it's fun to use edible flowers or their petals. Make sure they are grown to be edible, as some flowers are toxic and covered in toxic chemicals.
Peanuts or peanut powder can be used to add protein and healthy fats.
Sesame seeds or hemp hearts are optional additions to boost nutrition.
See recipe card for quantities.
You will need the following for this recipe:
A pie plate, deep dish, or other wide container to hold water for wetting the rice paper wrappers.
A knife and cutting board for prepping the ingredients.
A large work surface that can get wet. I like using a cutting board, as pictured.
If baking the tofu, an oven or air fryer and baking surface.
Here are the steps for making these delicious mango summer rolls. Before starting, make sure your ingredients are washed well and prepped according to the more detailed instructions in the recipe card below.
Wet your work surface to help avoid the rice paper wrap sticking.
Take a rice paper wrapper and dip it into a tray or pie plate of water. Make sure all sides get wet.
Place the wrapper on the damp work surface and add the ingredient you'd like to see on the outside of the wrap. Sprinkle with coconut aminos, if using.
Continue piling on your prepped ingredients. If desired, add a squeeze of lime.
The more mango you have to add to each roll, the better! I prefer about 3 slices per roll.
To roll, carefully fold the two sides in over the ingredients.
Tuck the end toward you over the ingredients and tightly roll to the end.
If desired, slice each roll in half with a sharp knife.
Place herbs or flowers face down on the prepared rice paper wrapper.
Make sure the next ingredient is a color that allows the flowers to stand out. Once rolled, the flowers will be visible on top.
Peanut powder is delicious on top of these mango summer rolls! Include it when serving along with some lime wedges, if desired.
Best served immediately; that said, they're great for a packed lunch. Just be sure to keep their container cool. Eat within 24 hours.
Looking for more delicious and light summertime meals? Try these:
Vegan Mango Summer Rolls Recipe
- A pie plate, deep dish, or other wide container to hold water for wetting the rice paper wrappers
- A knife and cutting board for prepping the ingredients. for prepping the ingredients
- A large work surface that can get wet I like using a large cutting board
- an oven or air fryer and baking surface if baking tofu
- 12 rice paper wrappers medium or large preferable
- 1 mango medium to large
- 6-8 ounces tofu prepared cutlet, baked, steamed, or xtra/super firm
- 12 lettuce leaves medium, any variety or spinach
- 24 basil leaves fresh
- 24 mint leaves or more, fresh
- ⅓ bunch cilantro fresh, or other fresh herb
- ¼ cup peanuts or more; or peanut powder, optional
- sesame seeds or hemp hearts, optional
- coconut aminos or tamari/soy sauce, optional
- lime slices, optional
- edible flowers optional
- Wash and prepare the ingredients. Slice the mango and tofu into about 12 long slices.
- If baking the tofu: Press out the water in the tofu, then slice the block to half its thickness to use half the block. Slice the half into 12 long pieces. Bake at 400 degrees for about 20 minutes. Air fryer: 10 minutes. Store the remaining half in a sealed container in the fridge.
- Wet: Fill a pie plate or other wide container with water. Wet your work surface to help avoid the rice paper wrap sticking.Take a rice paper wrapper and dip it into a tray or pie plate of water. Make sure all sides get wet.Place the wrapper on the damp work surface and add the ingredient you'd like to see on the outside of the wrap. Place herbs or flowers face down so they will be seen once rolled. Make sure the next ingredient is a contrasting color that allows the flowers to stand out.
- Pile on: Continue piling on your prepped ingredients. If desired, add a squeeze of lime. Sprinkle with coconut aminos, if using.The more mango you have to add to each roll, the better! I prefer about 3 slices per roll.
- To roll: Carefully fold the two sides in over the ingredients.Tuck the end toward you over the ingredients and tightly roll to the end.If desired, slice each roll in half with a sharp knife.
- Serve immediately, with additional peanut powder, if desired. To store, place in a refrigerated sealed container for up to 24 hours. If the rolls are touching, they will stick. To eat, carefully pull them apart.
general food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands and ingredients well before using
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove