Vegi-mango Roll Recipe

Prepare produce

Peel, seed and cut the mango into thin julienne strips. Julienne the cucumber (remove seeds if watery), carrot and red bell pepper so all pieces are similar thickness for even rolling and texture.

Combine the julienned mango, cucumber, carrot and red bell pepper in a medium mixing bowl.

Add the sliced green onion and chopped cilantro to the bowl.

Dress the filling: whisk together lime juice, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl, then pour over the mango-vegetable mixture. Toss gently to combine. Taste and adjust salt or lime as needed. Set aside for 5 minutes to allow flavors to meld.

In a small bowl, combine 1/4 cup creamy peanut butter, 1 tbsp soy sauce, 1 tsp honey (or maple syrup), 1 tsp rice vinegar, grated ginger and minced garlic.

Add 1/2 tsp sriracha, 1/4 tsp sesame oil and 2 tbsp warm water. Whisk until smooth; add up to 1 tbsp additional water to reach desired dipping consistency. Taste and adjust sweetness or heat as desired. Transfer to a serving bowl and sprinkle with a few toasted sesame seeds if using.

Fill a wide shallow bowl or pie dish with warm (not hot) water. Submerge one rice paper wrapper completely for about 8–12 seconds until edges begin to soften but not fully limp — it will continue to soften as you work. Lay the softened wrapper flat on a clean cutting board or work surface.

Place one lettuce leaf in the lower third of the wrapper (this prevents tearing and adds crunch). Add 2–3 fresh mint leaves and a cilantro sprig on top of the lettuce.

Place about 2 to 3 tablespoons of the mango-vegetable filling lengthwise across the center of the wrapper, leaving about 1–1.5 inches clear at the sides.

Fold the bottom edge of the rice paper up and over the filling, tuck tightly, then fold the left and right sides in toward the center. Continue rolling away from you to close the seam and form a neat cylinder. Press gently to seal. If the wrapper is sticky and won't seal, dab a little water on the edge and press.

Repeat with remaining wrappers and filling. You should get about 8 rolls depending on filling quantity and wrapper size. Sprinkle the finished rolls with toasted sesame seeds if desired and let rest 5 minutes for the wrapper to fully set.

Slice each roll in half on the diagonal with a sharp, dampened knife for easier serving, or serve whole. Arrange on a platter with the peanut dipping sauce.