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Summer Rolls with Mango Lime & Mint Dipping Sauce

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This recipe for summer rolls with mango lime and mint dipping sauce  is simple, light, refreshing and packed with minerals. This take on spring rolls is a new favorite! The mint dipping sauce has a great taste and ideal as a dip but can also be used as a burger topping to give a kick of freshness. This summer roll recipe is a different take on vegetarian sushi. This is the perfect party pleaser however make sure to practice beforehand. Most of the work is in the preparation of the ingredients – putting together is the fun part! These look impressive: bright in color, light in taste, with a crisp yet delicate taste. An intimate summertime brunch is the perfect setting for this made-to-impress selection.

Make ahead tip: You can quickly blend up the mango lime and mint dipping sauce recipe with your Blendtec or Vitamix blender, however this dip can also be made in a “regular” blender. 🙂

Don’t forget to join the Blender Babes community for more nutritious meal ideas and other healthy recipes! Tell us what you think in the comments by sharing your rating with us if you try this recipe!

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Summer Rolls with mango lime and mint dipping sauce

Summer Rolls Recipe

"Thrive Energy Cookbook" by Brendan Brazier
No ratings yet
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Summer Rolls
Servings 6 to 8 rolls
Calories 122 kcal


Mango Lime & Mint Dipping Sauce

  • 1 cup peeled and coarsely chopped mango
  • 3 or 4 mint leaves
  • zest of 1/2 lime
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon unrefined sugar

Summer Rolls

  • 6 to 8 rice paper wrappers * 8 inches/20 cm or larger
  • 2 cups peeled and julienned mango
  • 2 cups peeled seeded, and julienned English cucumber
  • 2 cups peeled and julienned carrots
  • 2 cups peeled and julienned green papaya
  • 2 cups kelp noodles **
  • 2 large handfuls of fresh cilantro with tender stems
  • cut off tougher bottom half of stems
  • 2 large handfuls of fresh Thai basil leaves
  • 2 large handfuls of fresh mint leaves
  • Mango Lime & Mint Dipping Sauce
  • 1 cup peeled and coarsely chopped mango
  • 3 or 4 mint leaves torn
  • zest of 1/2 lime
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon unrefined sugar such as coconut sugar or raw sugar
  • 1/2 cup 125 mL of mango, lime & mint dipping sauce (see recipe below)


Mango Lime & Mint Dipping Sauce

  • Combine all the ingredients in a blender.
  • For Blendtec: Secure lid. Use the Salsa/Batters button or use manual speed for 30 seconds.
  • For Vitamix: Secure lid. Start on variable speed 1 and increase to variable speed 10/high. Blend for 30 seconds.

Keeps in a sealed container, refrigerated, for up to 1 week.

  • Fill a large bowl with warm water and spread a kitchen towel on your work surface.
  • Working with 1 rice paper wrapper at a time, soak wrapper in warm water just until pliable, about 30 seconds.
  • Place it on the kitchen towel.
  • Divide the julienned fruits and vegetables and the kelp noodles evenly along the center of each wrapper, layering your ingredients as you go.
  • Repeat with most of the cilantro, basil, and mint, reserving some for garnish.
  • Holding the end closest to you with both hands, fold it over the filling.
  • Tuck it under the filling using your fingertips and gently pulling the wrapper taut.
  • Fold in the sides, then tightly roll up the summer roll, squeezing the ingredients to get a tight roll.
  • Place each roll as finished on a damp paper towel and cover with another damp paper towel, to keep them from drying out.
  • Cut each roll in half diagonally and garnish with the remaining herbs.
  • Serve immediately with mango, lime & mint dipping sauce.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! 🙂 Tag @BlenderBabes & #BlenderBabes


* If the rice paper tears while you’re wrapping,
just soak another wrapper and wrap it around the
torn one.
** If kelp noodles are hard soak in hot water to soften first


Serving: 1gCalories: 122kcalCarbohydrates: 31.6gProtein: 32.8gFat: 0.9gPolyunsaturated Fat: 0.1gSodium: 51.3mgFiber: 4.4gSugar: 4.9g
Tried this recipe?Let us know how it was!

Unless one has an excellent grocery or access to an Asian market, the rice paper wrappers and the Kelp Noodles can be tough to get. Alternate wraps are now becoming more available in stores. As for the noodles, one can substitute rice noodles, No-Noodles (made from yam), or soak bean thread noodles in hot water until pliable.

contain 17 vitamins and minerals and are an excellent source for vitamin A. Given their antioxidant richness, it’s not surprising to find numerous research studies documenting the cardiovascular benefits of carrots. Carrots are high in carotenoids which promote eye health. Lab studies have shown the ability of carrot extracts to inhibit the growth of colon cancer cells.

Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion and clean your skin. Mangoes are high in vitamin C, vitamin A, vitamin B6, probiotic fiber, copper, potassium and magnesium.

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Papayas are high in vitamin c, folate, fiber, vitamin A, magnesium, potassium, copper and pantothenic acid. Papayas protect against heart disease, promote digestive health, have anit-inflammatory effects, provide immune support, protect against macular degeneration and protect against rheumatoid arthritis.

Excerpt and image with permission from Thrive Energy Cookbook by Brendan Brazier. Publisher: Penguin Canada

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Summer Rolls with mango lime and mint dipping sauce by @BrendanBrazier via @BlenderBabes
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Brendan Brazier
Brendan Brazier
Brendan is the Interntional bestselling author of the Thrive book series, co-founder and Editor-In-Cheif of Thrive Magazine, and the creator and host of the Thrive Forward web series. He is recognized as one the world’s foremost authorities on plant-based nutrition and is the nutrition consultant for the Garmin-Sharp pro cycling team as well as several NHL, MLB, MLS, UFC and Olympic athletes. He is a former professional Ironman triathlete, two-time Canadian 50km Ultramarathon champion and the creator of Vega, the award-winning line of whole food nutritional products.

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