Mildreds | Mango Summer Rolls

'Summer rolls have proven to be a very popular addition to the menu. Gluten-free, vegan and very light, they make a great snack on a hot day. They are really simple to make but you may have to go to an Asian supermarket to find the rice paper sheets.'
–Daniel Acevedo, Head Chef at Mildreds

 Mildreds Mango Summer Rolls + Spicy Peanut Sauce  | © Jonathan Gregson

Mildreds Mango Summer Rolls + Spicy Peanut Sauce  | © Jonathan Gregson



For the spicy peanut sauce:

200g Crunchy Peanut Butter
200ml Water
1 Red Chilli, finely diced
Juice of 2 Limes
tablespoon Dark Muscovado Sugar
4 Garlic Cloves, minced
1.5cm Ginger Root, finely chopped


For the rolls:

90g Vermicelli Rice Noodles
100g Bean Sprouts
1 Red Chilli, finely diced
Rind of 2 Limes, 
finely grated
12cm x 22cm Rice Paper Sheets
Half a Cucumber, cut into 5mm-thick batons
1 Small Ripe Mango, cut into 5mm-thick batons
A handful of Mint Leaves
A handfuls of Coriander Leaves
1 Beetroot, coarsely grated
1 Carrot, coarsely grated


1. Cook or soak the rice noodles in boiling water according to the packet instructions, then drain well and leave to cool. Once cool, tip into a bowl with the bean sprouts, chilli and grated lime rind and mix together well.

2. Wet a rice paper wrapper by dipping it in a bowl of water for 15–20 seconds until it starts to soften and become pliable, then place it on a clean work surface. Arrange a few batons of cucumber and mango across the centre of the wrapper, leaving a gap of 4–5cm with side for folding. Add a few mint leaves and coriander leaves, then a small handful of the noodle mix and grated vegetables.

3. Bring the bottom and top edges of the wrapper tightly up over the filling then fold the sides in over it. Continue to roll up tightly and place on a plate. Repeat this process with the remaining sheets and filling ingredients until it is all used up.

4. To make the spicy peanut sauce, put all the ingredients in a bowl and whisk together until smooth.

5. Serve the rolls accompanied by the spicy peanut sauce and garnished with coriander leaves.

Serves 4–6 | 30 minutes

Recipe kindly contributed by Daniel Acevedo, from his book, Mildreds: The Cookbook.