Black Bean and Mango Spring Rolls with Peanut Sauce

A vibrant and refreshing spring roll recipe featuring black beans, sweet mango, rice noodles, and crisp vegetables, served with a creamy peanut dipping sauce. Perfect for a light and healthy lunch.

Prep Time

25 minutes

Total Time

30 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

5 items

Cost

£2.00/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Bread

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

8wrappersRice paper wrappers(Spring roll size)

£2.50

1cupCooked black beans(Rinsed and drained)

£0.60

1largeMango(Diced)

£1.20

4ozRice noodles(Thin vermicelli, cooked according to package directions and cooled)

£0.75

1mediumCarrot(Julienned)

£0.20

0.5mediumCucumber(Julienned and seeded)

£0.40

0.5mediumRed bell pepper(Thinly sliced)

£0.50

0.3cupFresh mint leaves(Chopped)

£0.60

0.3cupFresh cilantro leaves(Chopped)

£0.50

0.3cupPeanut butter(Creamy)

£0.30

2tablespoonsSoy sauce(Low sodium)

£0.10

1tablespoonRice vinegar

£0.15

1teaspoonHoney(Or maple syrup)

£0.05

0.5teaspoonSesame oil

£0.10

2tablespoonsWater(Adjust to desired consistency)

0.5teaspoonSriracha(Optional, for heat)

£0.05

Total Cost

£8.00

£2.00 per serving

Instructions

1.
Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, water (starting with 2 tablespoons and adding more as needed), and sriracha (if using). Set aside.
2.
Prepare the fillings: Combine black beans, diced mango, cooked rice noodles, julienned carrot, julienned cucumber, sliced red bell pepper, chopped mint, and chopped cilantro in a large bowl. Gently toss to combine.
3.
Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds, until it becomes pliable but not too soft. Be careful not to oversoak.
4.
Lay the softened wrapper on a clean, flat surface.
5.
Place about 1/4 cup of the filling mixture in the center of the wrapper.
6.
Fold the sides of the wrapper inward over the filling.
7.
Tightly roll the wrapper from the bottom up, like a burrito.
8.
Repeat steps 3-7 with the remaining wrappers and filling.
9.
Serve immediately with the creamy peanut sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (230g)

455 kcal / 1904 kJ

Carbs

68g

26% of RDA

Fat

16g

23% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

23 g

26% of RDA

Sodium

605 mg

26% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Don't overfill the spring rolls, or they will be difficult to roll.

Keep the prepared spring rolls covered with a damp paper towel to prevent them from drying out.

You can customize the fillings with other vegetables like bean sprouts, shredded lettuce, or avocado.

For a spicier peanut sauce, add more sriracha or a pinch of red pepper flakes.

Store leftover spring rolls in an airtight container in the refrigerator for up to 24 hours. They are best eaten fresh.

Cooking Equipment

Large bowl

Small bowl

Cutting board

Knife

Shallow dish filled with warm water

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overfill the spring rolls, or they will be difficult to roll.

Keep the prepared spring rolls covered with a damp paper towel to prevent them from drying out.

You can customize the fillings with other vegetables like bean sprouts, shredded lettuce, or avocado.

For a spicier peanut sauce, add more sriracha or a pinch of red pepper flakes.

Store leftover spring rolls in an airtight container in the refrigerator for up to 24 hours. They are best eaten fresh.

Black Bean and Mango Spring Rolls with Peanut Sauce

Ingredients

Instructions