Teriyaki Steak and Mango Summer Roll

Teriyaki Mango Basil Summer Rolls

It’s hot out! Whenever we have an August heat wave, I love making summer rolls. Most of the time you don’t even need to turn on the stove and you can create some hearty filling rolls! This time though, I wanted to fill them with some grilled meat and a fruit. I decided a super savory teriyaki would go great with sweet and piney mango. To go with this sweet and savory combo, I thought that basil and lots of chile pepper would help beat the heat and form a unique flavor combination!

I used a store bought teriyaki marinade for this recipe, but you can do homemade if you have a favorite! The sugar in the marinade helps the steak blacken on the grill. Cook the meat to a tender medium.


Basil and thin sliced chiles go on to the rice paper first. To prepare the rice paper just dip it into a water bath for about 2 seconds.

Mango goes down next. This will give the roll a pretty design on the exterior.

Some rice noodles followed by a few slices of that perfectly cooked teriyaki steak.

See what I mean by the pretty design?

Serve the rolls with a spicy sambol dipping sauce and you have yourself a light and refreshing meal or appetizer!

Serve these at your next get together on a warm summer night and your friends will go crazy.

The savory steak balances perfectly with the sweet mango, and the chile-basil combo is always a winner for me.

Teriyaki Mango Basil Summer Rolls

Grilled teriyaki steak wrapped up in rice paper with mango and basil.
Prep Time30 mins
Cook Time15 mins
marinate time2 hrs
Servings: 20 summer rolls



  • 1/2 pound sirloin tips
  • 1 cup teriyaki sauce
  • 20 sheets rice paper or summer roll wrappers
  • 8 ounces rice vermicelli cooked
  • 40 basil leaves
  • 2 ripe mangoes peeled and thin sliced
  • 5 fresno chiles thin sliced
  • 2 cups shredded lettuce

Dipping Sauce

  • 1/4 cup sambol chile paste
  • 1/4 cup mayo
  • 1 tablespoon sriracha
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 tablespoons water


  • Marinate the meat in the teriyaki marinade for 2 hours.
  • Grill the meat to medium
  • Thin slice the meat against the grain.
  • Dip a rice paper into cold water for about 2 seconds.
  • Build the rolls by first putting the basil and chile rounds down, then adding the mango, followed by the noodles, steak and finally lettuce.
  • Roll tightly and set aside.
  • When all the rolls are done, slice in half.
  • Mix the dipping sauce ingredients.
  • Arrange the rolls on a platter cut side up and serve with the dipping sauce.

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