These ‘Pray for…’ Spring Rolls have me feeling like I just took a giant step into summer – even though outside temps are only in the teens.

Crisp, refreshing and delicious – not to mention FUN and easy to make.

So let’s get chopping!

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  • Avocado
  • Mango
  • Radish
  • Mint
  • Green leaf lettuce
  • Rice paper
  • Rice vermicelli noodles
  • 1/4 cup peanut butter
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp garlic chili sauce
  • 1 tbsp hot water
  • Salt
  • Pepper


Step 1

This recipe is all about the prep, so thinly slice your fruits, veggies and herbs, and set aside.

Wash and trim your lettuce.

Prep rice vermicelli and rice paper according to package directions.

Step 2

Now it’s time to assemble these like you would a burrito.

I like to do it in this order: rice paper, green leaf lettuce, rice vermicelli, avocado, mango, salt, pepper, radish and mint.

The rice papers are sticky and can act a bit foolish, but on this page we celebrate imperfection – so don’t stress if they get a small tear or are kind of floppy on the end – they’ll still taste DELICIOUS.

That being said, I did find that folding the sides in last made for a sturdier roll.

Step 3

In a separate bowl, mix peanut butter, brown sugar, soy sauce, garlic chili sauce and hot water until smooth.

Now dip your little pretties in that peanut sauce and enjoy!