Enjoy a fresh and crunchy appetizer with these jicama and mango summer rolls, wrapped in delicate rice paper for a light treat.
The natural sweetness of mango pairs beautifully with crisp jicama, while a spicy peanut sauce adds a flavorful kick.
This refreshing no-cook recipe is perfect for hot days and makes a vibrant starter for any meal.
Why You’ll Love This Recipe
- The combination of crunchy jicama and juicy mango provides a pleasing texture contrast.
- Rice paper wrappers hold the ingredients together loosely for a light bite without heaviness.
- A spicy peanut dipping sauce complements the sweetness and adds depth of flavor.
- No cooking required, making it quick and easy to prepare with fresh ingredients.
Jicama and Mango Summer Rolls with Spicy Peanut Dipping Sauce
These no-cook jicama and mango summer rolls are a refreshing appetizer with crunchy, sweet, and spicy flavors, served with a zesty peanut dipping sauce.
- Prep time
- 20 minutes
- Cook time
- 0 minutes
- Servings
- 6
- Yield
- 6 summer rolls with 1/4 cup dipping sauce
Ingredients
- 12 rice paper wrappers (8-inch diameter)
- 2 cups jicama, peeled and julienned (about 1 medium jicama)
- 1 large ripe mango, peeled and julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup cooked shrimp, sliced in half lengthwise (optional)
- 1/2 cup shredded carrots
- For the Spicy Peanut Dipping Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or other hot sauce (adjust to taste)
- 1/4 cup warm water (more as needed)
- 1 clove garlic, minced
Instructions
- Prepare the peanut dipping sauce In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, and minced garlic. Gradually whisk in warm water until you reach a smooth, pourable consistency. Set aside.
- Soften the rice paper wrappers Fill a shallow dish or large pie plate with warm water (about 100°F/38°C). Submerge one rice paper wrapper for about 10 seconds until pliable but not too soft. Remove and lay flat on a clean, damp kitchen towel or cutting board.
- Assemble the summer rolls On the lower third of the softened rice paper, layer a few pieces of jicama, mango, carrots, mint, cilantro, and optional shrimp. Be careful not to overfill.
- Roll the summer rolls Fold the bottom edge over the filling, then fold in both sides, and tightly roll up to seal. Repeat with remaining wrappers and filling.
- Serve and store properly Serve immediately with the peanut dipping sauce. If making ahead, cover rolls tightly with plastic wrap and refrigerate. Consume within 24 hours for best freshness and safety.
Helpful Tips
- Use ripe mangoes for natural sweetness and juiciness to balance the crunchy jicama.
- Adjust the amount of sriracha in the dipping sauce to suit your spice preference.
- Rice paper wrappers can tear easily; soak briefly and handle gently to avoid breaks.
- If you include shrimp, cook it to an internal temperature of 145°F (63°C) before use to ensure food safety.
Storage and Make-Ahead
Store assembled rolls tightly wrapped in plastic wrap in the refrigerator.
Consume refrigerated summer rolls within 24 hours to maintain quality and food safety.
Keep the peanut dipping sauce refrigerated in an airtight container for up to 5 days.
Frequently Asked Questions
Can I make these summer rolls vegetarian?
Yes, simply omit the shrimp and add extra vegetables like cucumber or bell pepper for added crunch.
How do I keep rice paper wrappers from sticking?
Place softened wrappers on a damp towel and cover with a slightly damp cloth during assembly to prevent sticking.
Can I freeze these summer rolls?
Freezing is not recommended as the rice paper and fresh ingredients will become soggy upon thawing.
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