Raw Vegan Summer Rolls by The 20 Minute Kitchen 6

Raw Vegan Summer Rolls with Almond Dipping Sauce

Amazing vegan summer rolls filled with mango and mint!

Course Appetizer
Cuisine Asian
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 rolls



  • 1 bunch cilantro
  • 12 fl oz tofu
  • 2 mangoes
  • 1 small bunch mint
  • 1 package rice paper wrappers about 10 wrappers


  • 1/3 c creamy almond butter
  • 1 tbsp tamari
  • 2 tbsp water
  • 1 lime
  • 2 tbsp gluten free hoisin sauce


  1. To prepare the dipping sauce combine the creamy almond butter, tamari, water, hoisin sauce, and juice from 1 lime in a small bowl and whisk. Set aside.
  2. Julienne the tofu and mangoes.
  3. Remove the cilantro and mint leaves and set them aside.
  4. Dip the rice paper rolls in warm water to soften them.
  5. Place a couple of slices of mangoes, tofu, mint and cilantro leaves onto a rice paper and roll it up.
  6. Repeat the step above for remaining wraps.
  7. Serve with the almond dipping sauce.