Mango Fresh Rolls
Prep time: 
Total time: 
Serves: 4-6
Fresh vegetables, herbs and mango wrapped in a rice paper wrap and dipped in an almond butter ginger dipping sauce. The perfect refreshing snack.
  • 4-6 rice paper wraps*
  • 1 small mango
  • ½ avocado
  • ⅓ cucumber
  • ½ sweet pepper
  • 1 large carrot
  • ½ cup purple cabbage shreds
  • Basil, Cilantro, Mint
  • Orange Almond Butter Dipping Sauce
  • 2 tbsp almond butter (sub any nut butter)
  • 2 tbsp tamari (sub soy sauce or liquid aminos)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • Juice of ½ an orange
  • ½ tsp ginger
  • A squeeze of lime
  1. To make the wraps, chop all vegetables into thin strips. If it is easier you can use a julienne, spiralizer or peeler.
  2. Fill a large bowl with water. Soak a piece of rice paper for 10-20 seconds massaging the water throughout until the paper becomes soft (it doesn't have to be completely flimsy yet, more water will soak through as you are making it).
  3. Place veggies and herbs in a line on one side of the wrap leaving about an inch on the top bottom and one side of the wrap.
  4. Fold to top and bottom of the wrap over the vegetables and seal with your fingers. Then, roll tightly from one side. Repeat until you have used all your vegetables.
  5. To make the dipping sauce, add all ingredients to a small bowl and mix. You can also use a small blender if it is easier.
  6. Enjoy!
*I like to use the largest ones because they are the easiest to roll.
Recipe by Plentyfull Vegan at