Summer might be ending, but summer rolls are forever! 😉 These veggie summer rolls with mango wasabi sauce are here to bring some brightness to your day! They are entirely customizable. I used avocado, cucumber, bell peppers, carrots, pea sprouts, and green onions. You can mix and match with anything you like.
Rolling these is easy! They are surprisingly forgiving. Even if you do not roll it perfectly, you can mush the rice paper together to close any unwanted openings. Soak the rice paper for just a couple of seconds in warm water, it will continue to soften by itself as you stack in the fillings. To roll them, pull the side over your veggies like a blanket. Then fold in the top and bottom. Proceed to roll across until it forms a complete roll. Hopefully that makes sense. 😋
The inspo for this mango wasabi sauce was a panini I had at work, and let me tell you, the mango wasabi sauce MADE that panini. I set out to recreate it but free of any fake stuff. The base of this mango wasabi sauce is fresh, ripe mango blended until completely creamy. I used a high powered blender to make it as smooth and saucy as possible.
How much wasabi you want is really a personal choice. Some people (me) love that spicy wasabi hit that you feel in your nose. Other people might prefer a little whiff but not a punch. I have recommended 2-3 tbsp. of wasabi powder here. 2 tbsp. will give the wasabi flavor and a bit of spice, while 3 tbsp. has more of the nose-tingling burn that you get when you put a big blob of the stuff of sushi. Depending on how spicy you like it, you may even want to add more than 3 tbsp!
I purchased authentic wasabi powder from a market in Philly’s China town. Sometimes the stuff you get in stores is horseradish with green dye. This is because real wasabi root is kind of an expensive ingredient, as it is difficult to grow. I would assume that using a wasabi sub would have generally the same flavor and ratio used here, but use your taste buds to decide if you use another kind of wasabi.
I made these for lunch and it was SO GOOD. I also made them as sushi rolls with the dipping sauce, and as a noodle bowl with all the veg, some seaweed noodles, and the sauce as a dressing. Loved that as well! Feel free to mix it up.
Veggie Summer Rolls with Raw Mango Wasabi Sauce
Servings: makes 4 rolls (8 halves) and about 1.5 cups of sauce, depending on mango size
Time: less than 15 minutes
- 1 small or half of a large cucumber
- 1 small red bell pepper
- 1 ounce / 1/2 cup of pea sprouts
- 3 green onions
- 1 large carrot / 1/3 cup of shredded carrot
- 1 avocado
- 1/4 cup of mint leaves, lightly packed
- 4 rice paper rolls
- 2 mangos, ripe
- 3 tbsp. lime juice
- 2 tbsp. rice wine vinegar
- 2-3 tbsp. of wasabi powder (see comments above)
- 1/2 tbsp. honey (optional)
- 1/4 tsp. of salt
- To make the sauce, cut all the pulp from the mango stone and skin. Put pulp into a blender with lime juice, rice wine vinegar, wasabi powder, honey, and salt. Blend on high until completely smooth.
- Taste sauce and adjust seasoning. Note that it will not be as spicy with the rolls because of the other flavors going on.
- Dip a piece of rice paper in warm water for a couple of seconds.
- Make the rolls by combining about 1/2 cup of veggies in layers (put each ingredient in its own ‘column’) on the rice paper.
- Fold the side closest to the veggies over them (at least half way), like a blanket.
- Fold the top and bottom in towards the center to close the sides.
- Roll across until ya can’t roll no mo’.
- Repeat with the rest of the rice paper. Serve with mango wasabi sauce.