Vegan Cucumber Noodles-Mango Summer Rolls With Almond-Coconut Dip {Gluten Free}
User Reviews
5
Vegan Cucumber Noodles-Mango Summer Rolls With Almond-Coconut Dip {Gluten Free}
Description
Vegan Cucumber Noodles-Mango Summer Rolls use thin cucumber noodles as a base combined with grated carrot, minced serrano pepper, and fresh herbs such as mint, Thai basil, cilantro, and green onion. The ingredients are prepared separately and coated in a lime and agave mixture to balance flavors and add brightness. Rice paper rounds are softened in warm water and then layered quickly with the prepared vegetables and fruits before rolling.
The almond-coconut dipping sauce is created by whisking melted coconut oil with almond butter, lime juice, ginger, rice vinegar, and agave into a smooth, creamy mixture seasoned with salt. This sauce provides a rich, slightly sweet, and tangy complement to the fresh rolls. The rolls offer a crisp texture from the cucumber and carrot, sweetness from mango, and subtle heat from serrano pepper.
This dish is suitable for gluten-free and vegan diets, perfect as a light summer appetizer or snack. The fresh herbs and balanced flavors create a refreshing eating experience.
Ingredients
For The Dipping Sauce:
- 2 1/2 tablespoons coconut oil melted
- 1/4 cup almond butter creamy
- 1 1/2 tablespoons lime juice fresh
- 1 teaspoon agave syrup light
- 3/4 teaspoon ginger minced, fresh
- 1 teaspoon rice vinegar
- salt to taste
For The Rolls:
- 1 cucumber medium
- 2 tablespoons lime juice about 1 large lime, fresh
- 2 teaspoons agave syrup light
- salt
- 2 cups carrot 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 Boston lettuce head
- 1 Mango sliced into thin strips, large
- 1/3 cup green onion sliced
- 1/2 cup cilantro roughly chopped
- 35-40 leaves mint fresh
- 16-20 leaves leaves Thai basil
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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