Raw Mango, Sweet Pickled Cabbage & Mini Pepper Rice Paper Wraps with a Satay Dipping Sauce

I absolutely crave these on a hot day. They are so refreshing, light but also satisfying and packed full of flavour. There is a bit of effort in the prep as there is a good bit of chopping, but because the filling of these wraps is raw there is no cooking involved.

I recently brought these to a picnic and they went down a treat, they are perfect to eat out of your hands and store really well in lunch boxes.

The sauce however is what makes these healthy wraps so addictive. I have never been a a fan of peanut butter, but the way I make this satay sauce results in a nutty yet not over powering creamy dipping sauce.



1/2 red cabbage, finely sliced

1 lemon, juiced

1 tbs apple cider vinegar

1 tbs sugar

1 tsp salt

1 carrot, peeled/shaved

1/2 cucumber shaved

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

3 spring onions, thinly sliced

1 mango, thinly sliced

3 tbs pickled hot pepper, sliced

12-15 rice paper wraps

1 clove garlic

thumb size piece of ginger, peeled

1 lime, juiced

2 tbs soy

2 tbs mirin

bunch of coriander stalks

1 tbs sesame oil

3 tbs peanut butter

water to loosen


  1. Start by pickling the cabbage. Add the finely sliced red cabbage to a large bowl with the lemon juice, apple cider vinegar, sugar and salt. Use your hands to massage the citrus, sugar and salt into the cabbage. Do this for 3 to 4 minutes until it starts to break down. Leave to the side while you prep the rest.

  2. Use a speed peeler to shave ribbons from the carrot and the cucumber. Set these aside. Finely slice the peppers, spring onion & mango. Place all the prepped ingredients on a plate so they are ready to use.

  3. I used jarred pickled hot peppers for this recipe. If you do not have them just use one fresh deseeded chilli instead.

  4. For the sauce, place on the ingredients in your blender or food processor. Start with 50 ml of water to help the sauce become creamy. Add more until you have reached a nice creamy dipping consistency.

  5. To make the wraps fill a large bowl with hot water. Place a rice paper wrap in the water for 4 seconds or so. Take it out and lay it on your counter top. Start with the peeled carrot and lay some strips in the middle of the wrap. Then add some pepper, mango, pickled red cabbage, spring onion and pickled chilli. I like to add some sweet chilli sauce at this stage also.

  6. Rolling away from you, neatly tuck the sides of the wrap in as if you were making a burrito and roll the wrap away from you tightly, so that you create tension on the surface. Be careful as they are delicate and may break.

  7. Continue this process with the remaining wraps. Slice them in half and serve them with the peanut dipping sauce and some more sweet chilli.

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