Vegan Mango Summer Rolls Recipe

Vegan mango summer rolls in a coconut bowl with one leaning on the outside.

5 from 1 vote

These vegan mango summer rolls are quick and easy. With the juicy mango, no sauce is needed. An ideal no-cook summertime meal.

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Plant Diversity: Striving for 30 different plants per week

The number of plants in this recipe: At least 5 plants

Prep Time10

Cook Time0

Roll time10

Total Time20

Course: Appetizer, Main Course, Salad, Snack

Cuisine: American, Asian, Vietnamese

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 236.01kcal

Equipment

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

Ingredients

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

Optional ingredients

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

Instructions

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.

Notes

Serves about 4 as a main course or up to 12 as an appetizer.

Nutrition