Vegan Cucumber Noodles-Mango Summer Rolls With Almond-Coconut Dip {Gluten Free}

Name: Vegan Cucumber Noodles-Mango Summer Rolls With Almond-Coconut Dip {Gluten Free}
Prep time: 45 min
Total time: 45 min
Yield: 8 serving
Ingredients: 2 1/2 tablespoons coconut oil; 1/4 cup creamy almond butter; 1 1/2 tablespoons fresh lime juice; 1 teaspoon light agave syrup; 3/4 teaspoon fresh ginger; 1 teaspoon rice vinegar; salt; 1 medium cucumber; 2 tablespoons fresh lime juice; 2 teaspoons light agave syrup; salt; 2 cups carrots; 1 1/2 tablespoons Serrano pepper; 8 rice paper wraps; 1 head Boston lettuce; 1 large mango; 1/3 cup green onion; 1/2 cup cilantro; 35-40 leaves fresh mint; 16-20 leaves leaves Thai basil

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5.0

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Excellent

Prep Time
45 mins
Total Time
45 mins
Servings
8
Calories
106 kcal
Course
Dinner
Cuisine
Asian

Vegan Cucumber Noodles-Mango Summer Rolls With Almond-Coconut Dip {Gluten Free}

Amanda Martinez

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These refreshing Vegan Cucumber Noodles-Mango Summer Rolls With Almond-Coconut Dip swap traditional rice noodles with crisp cucumber noodles for a lighter, low-carb spin on the original.

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Ingredients

Servings

For The Dipping Sauce:

2 1/2 tablespoons coconut oil melted
1/4 cup creamy almond butter
1 1/2 tablespoons fresh lime juice
1 teaspoon light agave syrup
3/4 teaspoon fresh ginger minced
1 teaspoon rice vinegar
salt to taste

For The Rolls:

1 medium cucumber
2 tablespoons fresh lime juice (about 1 large lime)
2 teaspoons light agave syrup
salt
2 cups carrots grated, about 2 large, or 3 medium, carrots
1 1/2 tablespoons Serrano pepper minced (including the seeds) about 1 large pepper
8 rice paper wraps plus more case any tear
1 head Boston lettuce
1 large mango sliced into thin strips
1/3 cup green onion sliced
1/2 cup cilantro roughly chopped
35-40 leaves fresh mint
16-20 leaves leaves Thai basil

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Instructions

Make the dipping sauce:

Place the melted coconut oil in a medium bowl. Whisk the almond butter (do not melt the almond butter!), lime juice, agave, ginger, and rice vinegar into the melted coconut oil until smooth and creamy. Season with salt and set aside.
Using the 3mm-blade on your spiralizer, spiralize the cucumber into thin noodles. Place into a bowl and set aside.
In a second medium bowl, whisk together the lime juice, agave, and a pinch of salt. Add the grated carrots and serrano pepper (including the seeds) and stir until evenly coated in the lime juice mixture.
NOTE: Before beginning to roll, make sure you have all your veggies prepped and ready to layer, as you have to work quickly.

Make the rolls:

Fill a shallow plate, that has sides, with warm water and spread a damp tea towel onto your workspace.
Submerge one rice paper round into the water and hold it down until soft and pliable, about 30-45 seconds. Gently lay it flat onto your tea towel.
Place one lettuce leaf in the center of the round, leaving a good inch of space around the edges, so you can roll the wrapper later.
Lay a line of mango slices on top of the lettuce, followed by a scoop of the carrot/pepper mixture. Make sure to stir the carrot/pepper mixture around every so often, so all the lime doesn't sink to the bottom.
Top the carrot mixture with 1/8 of the green onion, followed by the cilantro. Cover the top of the pile with fresh mint leaves (about 4-5 leaves, depending on how big they are), and then cover the mint with the Thai basil leaves (about 2-3, depending on their size).
Finish by placing a pile of the cucumber noodles on top and lightly pressing down.
Roll the wraps by folding the bottom of the wrapper over the filling. Then, hold the whole thing firmly in place and fold in the sides. Then, hold all the folds in place and roll the whole thing horizontally, from bottom to top.
Repeat until all 8 rolls are done.
Serve with dipping sauce and DEVOUR.

Nutrition Information

Show Details

Calories 106kcal (5%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 25mg (1%) Potassium 245mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 5511IU (110%) Vitamin C 7mg (8%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 106 kcal

% Daily Value*

Calories	106kcal	5%
Carbohydrates	6g	2%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	25mg	1%
Potassium	245mg	5%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	5511IU	110%
Vitamin C	7mg	8%
Calcium	48mg	5%
Iron	1mg	6%