Vegan Mango Salad Rolls and Peanut Sauce with a video tutorial!

It’s pretty obvious that I love Vietnamese salad rolls since I posted about them many times, but this time I have a video tutorial to help demonstrate how to use the rice wrappers properly and how to fill them up without the wraps breaking.

Video Tutorial

In this video, I combine the traditional salad roll fillings (rice vermicelli, lettuce, cucumbers, and mung bean sprouts) with creamy avocado, crisp bell pepper slices, and tangy sweet mango. The result is a burst of summery goodness in each bite. Does that sound like a commercial? Are you convinced?

For the peanut sauce, I combined

• 2 tablespoons smooth peanut butter (you can use almond, cashew, other buttters or even hummus),
• about 1 teaspoon of hoisin sauce (check the ingredients to make sure it’s vegan; some contain honey),
• 1 clove of garlic,
• 1/2 teaspoon salt (you can sub liquid aminos, soy sauce, or miso paste),
• 1 tablespoon garlic chili sauce,
• 1 teaspoon brown sugar,
• and a couple tablespoons of water

For more of a tangy punch, you can also add lime juice and/or rice wine vinegar instead of water. I never make peanut sauce exactly the same way twice. Don’t be afraid to experiment and make it your own!

Tip: To prevent your rice wrappers from falling apart, just dip them in hot water once, flick off the excess water and fill ’em up! They will seem stiff at first, but only take a minute to soften afterwards. Also, you can make rice wrapper “band-aids” to fix any tears. Just dip them in water, lay them out of the way and stick them on the tear after a minute.

For more ideas for fillings, check out my chipotle spicy peanut spread , my recipe Spicy Peanut Salad Rolls, or my recent write up all about Vietnamese salad rolls (aka summer rolls) with a breakdown of traditional and not-so-traditional ingredients.

Please let me know if you tried these and what are your favourite fillings and dips. 🙂