top of page

Mango Summer Rolls


  • 1 bag Southern Recipe Small Batch Pork Rinds

  • 1 mango

  • 1 jalapeno pepper

  • 1 radicchio, thinly shaved

  • 2 carrots, julienne cut

  • 1⁄2 cup fresh mint leaves

  • 1⁄2 cup fresh basil leaves

  • 1 tsp. honey

  • 1 tsp toasted White Sesame Seeds

  • 8 pieces of rice paper

Ingredients for Sour & Sweet Citrus Dipping Sauce

  • 1⁄4 cup green onion, thinly sliced

  • 1⁄4 cup lime juice

  • 1 tsp red pepper flakes

  • 1 Tbsp. pineapple jam

  • 1 clove garlic, minced or grated

  • 1 Inch knob ginger, minced or grated

  • 2 - 3 Tbsp. water, as needed

  • Kosher salt to taste


  1. Fill a shallow pan (a pie pan or 9" round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach in an easy grab and go way. Combine the basil and mint in a small bowl, and stir.

  2. Place the pork rinds in a bowl, drizzle them with the honey and sesame seeds, and stir. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here-wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

  3. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of herb mix, followed by a small handful of radicchio, some mango, and a few strips of carrot and jalapeño. Sprinkle generously with the herb mix and place some honey seasoned pork rinds.

  4. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

Dipping Sauce Directions

  1. In a small bowl, whisk together with a fork all the ingredients: lime juice, shaved green onions, garlic, ginger, red pepper flake and pineapple jam. Whisk in 2 to 3 tablespoons water, as needed to make light and dip-able sauce and season with kosher salt to taste.

  2. Serve the rolls with sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.


bottom of page