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Avocado Summer Rolls
and peanut dipping sauce / mango lassi

Active: 40 min Total: 40 min
Summer rolls are one of our favorite fresh, no-cook meals, especially as the weather starts getting warmer. With a creamy and spicy (if you'd like) peanut dipping sauce and mango lassi, this dinner is light but surprisingly filling.
Smarts: Rolling summer rolls takes some practice, so if this is your first time, give yourself some extra time to make this meal. And don't miss the video link in the recipe for tips.


Peanut Dipping Sauce:
  • Peanut butter - 1/3 cup (sub any nut butter)
  • Honey - 2 tsp
  • Tamari - 2 Tbsp
  • Sriracha (opt) - 1 tsp (sub any hot sauce)
  • Water - 3 Tbsp
Avocado Summer Rolls:
  • Noodles, rice vermicelli - 4 oz (look for these in the international aisle; if you can't find them, substitute with another thin noodle)
  • Carrots - 4 oz , shredded (look for pre-shredded)
  • Basil, fresh - 1/4 cup , leaves torn
  • Avocados - 1 , sliced
  • Rice papers - 12 (look for these in the international aisle)
Mango Lassi:
  • Mango cubes, frozen - 3 cups
  • Orange juice - 1/4 cup (sub water)
  • Yogurt, Greek or plain - 1 cup
  • Lime juice - 1 tsp


  1. Make dipping sauce - Whisk together peanut butter, honey, Tamari and Sriracha. Taste and add additional Tamari for more savory flavor or honey for more sweetness. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 5 days ahead)
  2. Cook rice noodles - (Skip if noodles were made ahead.) Cook according to package instructions and store in cold water until ready to use. (Can be done up to 3 days ahead)
  3. Carrots - Shred carrots (if not pre-shredded). (Can be done up to 3 days ahead)
  4. Make lassi - Blend mango and orange juice (the portions for the lassi) with yogurt and lime juice. Add a pinch of salt (just a pinch brings out the the mango flavor). Add additional orange juice or water, if needed, until mixture is smooth and pours easily. (Can be done up to 1 day ahead)
  5. Basil / Avocados - Prep as directed.

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  1. Fill a frying pan with about 1" (3.75 cm) of water. Heat water over medium-low heat - it shouldn't be so hot that you can't touch it.
  2. Dip rice paper into water and rotate through water (check out this video to see how we keep the rice paper from sticking). Place onto a plate. Do 4 at a time and then assemble 4 rolls.
  3. To assemble rolls, layer noodles, carrots, basil and avocados at the end of the rice paper that is close to you. Don't over-fill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
  4. Serve summer rolls with dipping sauce and lassi on the side!



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