These mango bell pepper rice paper rolls are the perfect summer food! Stuffed with lots of fresh veggies and served with a bright mango cilantro dipping sauce, they’re a summer recipe you’ll come back to again and again. Naturally gluten free, vegan, and low carb.
Light, crunchy and full of fresh flavor, these mango bell pepper rice paper rolls are a go-to summer snack or party appetizer. The crisp vegetables and juicy mango inside rice paper wrappers pair perfectly with a tangy, slightly spicy mango cilantro dipping sauce — a combination that tastes like summer in every bite.
Quick Walk Through: Mango Bell Pepper Rice Paper Rolls
- Reasons You’ll Love This Dish
- Mango Cilantro Sauce
- Frequently Asked Questions
- Top Tips To Make The Best Mango Bell Pepper Rolls
- More Asian Appetisers
Reasons You’ll Love This Dish
- A no-cook, colorful summer dish that’s ideal for parties and gatherings
- Can be made ahead, so it’s great when feeding a crowd
- Loaded with vegetables for fiber, vitamins and minerals
- Highly customizable—swap or add vegetables to suit your taste
- The mango cilantro sauce is versatile and works as a dip or dressing for many dishes
Mango Cilantro Sauce
This vibrant mango cilantro sauce uses just a few ingredients but delivers layers of flavor — sweet mango, fresh cilantro, a touch of lemon, and a spicy kick. It complements the fresh, crunchy rolls and also doubles as a dip for grilled proteins, fried snacks, or a flavorful salad dressing. Keep a jar in your fridge to brighten many dishes throughout the summer.
Frequently Asked Questions
Good options include shrimp, paneer, tofu or chicken. Cut the protein into pieces similar in size to the vegetables so the rolls are easy to roll and eat.
If mango isn’t available, try pineapple or firm strawberries for a similarly sweet, juicy contrast to the crunchy vegetables.
Arrange the rolls in a single layer, wrap them loosely in aluminum foil, and store in an airtight container in the refrigerator. Properly stored, they will keep for up to 3 days; wrapping helps keep them from drying out.
Top Tips To Make The Best Mango Bell Pepper Rolls
- Don’t over-soak the rice paper. Dip for 5–10 seconds — it will continue to soften on the counter. Over-soaking makes the wrapper fragile and mushy.
- Use a wide, shallow bowl so the rice paper can lie flat while soaking without bending at the edges.
- Customize the vegetables based on what you like or have on hand: cabbage, purple cabbage, yellow or red peppers, and zucchini all work well.
- Have all vegetables and mango sliced and ready before you wet the wrappers. Once the wrapper is soft, assembly moves quickly.
- If preparing ahead, cover the rolls with aluminum foil in an airtight container to keep them moist and preserve the veggies’ crunch.
Made from fresh, whole ingredients, these rolls are healthy, satisfying and easy to share. Serve them cold as a snack or appetizer and they’ll disappear fast.
Rice paper wrappers are widely available at grocery stores and online if you need to restock.
Mango Bell Pepper Rice Paper Rolls + Mango Cilantro Dipping Sauce
Print Recipe
Ingredients
For the Rice Paper Rolls:
- 8 Spring Roll Wrappers, rice paper wrappers
- 1 Mango, large, thinly sliced
- 2 Green Bell Peppers, sliced
- 1 Carrot, thinly sliced
- 2 Cucumbers, thinly sliced
- 1/2 cup Mint Leaves
For the Mango Cilantro Dipping Sauce:
- 1 Mango, ripe, diced
- 1 teaspoon Lemon Juice
- 2–3 tablespoons Water
- 1 tablespoon Sriracha, or another chili sauce
- 1/4 cup Cilantro, fresh
- 1/4 teaspoon Salt
Instructions
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Make the dipping sauce: in a blender combine diced mango, lemon juice, water, salt and sriracha. Blend until smooth. Add cilantro and pulse a few times so it’s finely chopped but still speckled green. Chill until ready to use.
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Prepare an assembly area: a shallow wide dish with water for soaking wrappers and a plate with all prepared vegetables and mint.
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Dip one rice paper in water for 5–10 seconds, then lay it flat. Place the vegetables and mint near one edge, leaving space to fold. The wrapper will finish softening on the counter.
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Fold the sides in over the filling and roll tightly from the filled end, taking care not to tear the wrapper. Repeat for remaining wrappers.
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Store finished rolls covered with aluminum foil in the refrigerator until serving. Serve chilled with the mango cilantro dipping sauce.
Nutrition
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- Cucumber Noodle Prawn and Mango Salad
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