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Mango basil summer rolls

A bright, fresh summer roll that will remind you of a warm day! A great side or lunch for vegans, vegetarians and meat eaters alike, these rolls are served with a vegan pesto and peanut dipping sauce.

YIELDS
8

Ingredients

Fillings:

  • 1/2 purple cabbage – thinly sliced
  • 2 small, or 1 large ripe mango
  • 2-3 medium carrots – finely shredded or julienned
  • 15 small leafs lettuce, washed and dried
  • 2 cups fresh basil leaves
  • Large handful fresh mint leaves – optional
  • Approximately 15 rice paper wrappers
  • “Basil Pesto” (recipe follows)

Vegan pesto:

  • 1/3 cup firmly packed fresh basil
  • 5-6 organic kale leaves, washed, trimmed, and torn into pieces
  • 2-4 garlic cloves
  • 1/3 cup walnuts
  • 1/4 cup nutritional yeast
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1-1/2 teaspoon sea salt
  • 1/4 cup extra virgin olive oil to start, adding more as needed

Peanut dipping sauce:

  • 1/2 cup natural or homemade peanut butter
  • 1/2 cup coconut milk, divided
  • 3-4 tablespoons honey (or agave or maple syrup, if vegan)
  • 3 tablespoons tamari (or soy sauce)
  • 1-2 tablespoon fresh squeezed lime juice, to taste
  • 1 teaspoon red chili sauce (ie. Sriracha), or to taste if you like spicy
  • 1 small clove garlic, minced or finely grated
  • 1/2 inch fresh ginger, grated
  • 1-2 tablespoons water, to reach desired consistency (optional)

Directions

Vegan pesto:

  1. Add all ingredients to bowl of food processor or blender and combine until smooth, adding more oil as needed.

Peanut dipping sauce:

  1. In a medium bowl, mix together all of the ingredients thoroughly.
  2. Keep refrigerated until ready to serve.

Summer rolls:

  1. Peel mango.
  2. Slice the flesh into thin strips.
  3. Assemble your prepped filling ingredients
  4. Prepare a large bowl of warm water and a working area covered with a damp dish towel.
  5. Dip wrappers in the water, one at a time, for a minute or so, until beginning to soften. Don’t keep the wrapper in the water too long to prevent tearing.
  6. As each wrapper is ready, place on a damp dish towel and fill, beginning with one lettuce leaf spread with one tablespoon of pesto.
  7. Place in centre of the wrapper, followed by a tablespoon of cabbage, one to two mango strips, some carrots and a few leaves of basil and mint.
  8. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
  9. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve.


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