The bright colors and flavors of these mango summer rolls make them a great choice for a light and healthy meal or appetizer. They taste great with a creamy and flavorful makhani dipping sauce because they are sweet, savory, and tangy all at the same time.

Ingredients: 6 rice paper wrappers. 1 ripe mango, thinly sliced. 1 cucumber, julienned. 1 red bell pepper, thinly sliced. 1 cup shredded purple cabbage. 1 cup cooked vermicelli noodles. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, crushed. 1/4 cup almond butter. 1/4 cup tomato paste. 1/4 cup coconut milk. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon maple syrup. 1 teaspoon grated ginger. Juice of 1 lime. Water for soaking rice paper wrappers.

Instructions: Prepare all the vegetables and noodles, and set aside. In a small saucepan, combine almond butter, tomato paste, coconut milk, soy sauce, minced garlic, maple syrup, grated ginger, and lime juice. Cook over low heat, stirring constantly, until well combined and heated through. Remove from heat and let cool to room temperature. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it softens. Carefully transfer it to a clean, damp kitchen towel. Arrange a small amount of each filling ingredient mango slices, cucumber, bell pepper, cabbage, noodles, cilantro, mint, and crushed peanuts in the center of the softened rice paper wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly into a cylinder. Repeat with the remaining wrappers and filling ingredients. Serve the mango summer rolls with the makhani dipping sauce on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes