Summer Rolls with Mango, Mint & Avocado

By Chef: Koko Brill
Posted: September 3, 2014


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This recipe by Koko Brill of Kokos Kitchen was just too gorgeous not to share! Fresh rice paper hand rolls with sliced mango, mint, avocado, cucumber, bell pepper, and green onion fixings paired with a delectable Thai-inspired peanut sauce.

This recipe was originally shared on the blog Drop Dead.

*The rice paper, while vegan and gluten-free, is not 100% raw. You can always substitute nori seaweed for the rice paper if you wish.


  • Rolls1 pack rice paper wraps (round or square, doesn’t matter)
  • 1 mango, peeled, thinly sliced
  • 1 avocado, peeled, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cucumber, cut into thin strips
  • 1 bunch of mint, finely chopped
  • 1 bunch green onions, finely chopped
  • 1 cup vermicelli noodles, cooked according to package directions (optional)

Peanut Dipping Sauce

  • ¼ cup soy sauce or nama shoyu
  • 1 Tbsp lime juice
  • 1 Tbsp ginger, minced
  • 1 clove garlic, minced
  • 2 Tbsp coconut sugar, or maple syrup
  • 1/8 tsp chili flakes
  • 2 Tbsp cup rice vinegar
  • 1 Tbsp sesame oil
  • ¼ cup peanut butter *Use almond butter or jungle peanut butter for a truly raw version
  • sesame seeds, for garnish


1) Slice the vegetables according to the recipe.

2) Dip the rice paper wraps into a bowl of warm water. Remove from the water an let sit for a minute or so. I like to dip a second one, while I wait.

3) The first wrap should now be quite soft, Layer the vegetables and herbs onto the wrap. Fold the bottom over the filling. Fold in each side, and roll the wrap until it’s closed. Repeat with the remaining ingredients!

Peanut Dipping Sauce

1) Whisk together all the ingredients. For best results, use a blender and blend until smooth