30 minutes
Cook Time
0 minutes
Cooking Level


  • For the summer rolls:
  • 1 lb Pure Flavor® Mini Cucumbers, sliced thin
  • 6 rice wraps
  • 2 avocados, sliced thin
  • 2 carrots, sliced thin
  • 1 large mango, sliced thin
  • 7 oz vermicelli rice noodles, cooked
  • 12 fresh basil leaves, divided
  • 12 fresh cilantro leaves, divided
  • Sesame seeds for garnish
  • For the dipping sauce:
  • ¾ cup smooth peanut butter
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 3 tbsp honey
  • 1 tsp Italian seasoning
  • 1 clove garlic, crushed
  • ½ tsp ground ginger
  • ¼ tsp red chili flakes
  • ¼ cup water


Step 1

Mix all dipping sauce ingredients together in a bowl. Set aside

Step 2

Fill a deep dish with warm water. Soak rice wrap in warm water for a few seconds until pliable, making sure to work with only one rice wrap at a time.

Step 3

Place softened wrap on a glass plate. On each wrap, place 2 basil leaves and 2 cilantro leaves face down. Place 4 cucumber slices over herbs, followed by mango, avocado, carrots, and finish with rice noodles.

Step 4

Fold end of wraps over the filling and gently roll up to seal.

Step 5

Arrange rolls on a platter seam side down. Garnish with sesame seeds. Serve with dipping sauce.

Recipe by Hanan Ghadban