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Summer Rolls with mango lime and mint dipping sauce

Summer Rolls Recipe

"Thrive Energy Cookbook" by Brendan Brazier
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Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Summer Rolls
Servings 6 to 8 rolls
Calories 122 kcal

Ingredients
  

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)

Instructions
 

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

Notes

* 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

Nutrition

Serving: 1gCalories: 122kcalCarbohydrates: 31.6gProtein: 32.8gFat: 0.9gPolyunsaturated Fat: 0.1gSodium: 51.3mgFiber: 4.4gSugar: 4.9g
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