Mango and Cucumber Rice Paper Rolls with Spicy Peanut Sauce
Looking for a light and refreshing dish that’s perfect for warm weather? These Thai mango and cucumber rice paper rolls are just what you need. They're packed with fresh flavors and textures, making them a delightful snack or appetizer for any occasion. Plus, the spicy peanut sauce adds a wonderful kick that perfectly complements the sweetness of the mango and the crunch of the cucumber.
Ingredients
- 8 rice paper sheets
- 1 ripe mango, thinly sliced
- 1 cucumber, julienned
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup cooked rice vermicelli noodles (optional)
- 1/2 cup peanuts, crushed for garnish
Instructions
- Prepare the Ingredients: Slice the mango and cucumber, and gather the mint and basil leaves.
- Soak the Rice Papers: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds, until soft. Remove and lay it flat on a clean surface.
- Fill the Rolls: In the center of the rice paper, layer some mango slices, cucumber, mint, basil, and rice noodles if using. Be careful not to overfill.
- Roll Them Up: Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up, like a burrito. Repeat with remaining rice paper sheets and filling.
- Make the Spicy Peanut Sauce: In a bowl, mix together peanut butter, soy sauce, lime juice, garlic, and chili paste. Adjust the consistency with water if necessary.
- Serve: Place the rice paper rolls on a platter and serve with the spicy peanut sauce on the side. Garnish with crushed peanuts.
Cook’s tips
- Use warm (not hot) water to soak the rice paper; too hot will make it tear easily.
- Don't overfill the rolls – a small amount of filling makes rolling easier and prevents breakage.
- Keep the soaked rice paper on a damp towel to prevent sticking while you assemble the rolls.
- For a more intense peanut flavor, lightly toast the peanuts before crushing them for garnish.
Substitutions
- Use almond butter or sunflower seed butter instead of peanut butter for the sauce.
- Swap mango for ripe papaya or pineapple if mango is out of season.
- Use fresh cilantro or Thai basil in place of mint or basil for a different herbaceous note.
- If you don't have rice vermicelli, skip them or use shredded lettuce for extra crunch.
Storage & reheating
Store assembled rolls in an airtight container lined with damp paper towels, separated by parchment paper, in the refrigerator for up to 24 hours. They are best enjoyed fresh; the sauce can be stored separately in a sealed jar for up to a week.
Frequently asked questions
Can I make these rice paper rolls ahead of time?
Yes, but they are best enjoyed within a few hours. If making ahead, keep them covered with a damp cloth and refrigerate. The rice paper may dry out slightly, so wrap them tightly in plastic wrap or store in an airtight container with damp paper towels.
Are these rolls gluten-free?
Yes, rice paper rolls are naturally gluten-free as long as you use gluten-free soy sauce or tamari in the peanut sauce. Check the labels of your ingredients to be sure.
How do I keep the rice paper from sticking together?
Place a damp kitchen towel over the finished rolls and keep them separated with parchment paper or a light dusting of cornstarch. This prevents them from sticking while waiting to be served.
Can I make the peanut sauce less spicy?
Absolutely. Simply reduce or omit the chili paste, or use a mild chili sauce. You can also add a teaspoon of honey or maple syrup to balance the heat with sweetness.
