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

Servings

Font

Images Nutrition

5 from 21 votes

These vegan summer rolls combine spiralized cucumber noodles, mango strips, shredded carrot, fresh herbs, and spicy serrano pepper, wrapped in softened rice paper. The almond-coconut sauce adds a creamy, tangy dip flavored with lime, ginger, and agave. The rolls are fresh, crisp, and layered with sweet, spicy, and herbal notes.

Prep Time

45 mins

Total Time

45 mins

Servings: 8

Calories: 106 kcal

Course: Dinner

Cuisine: Asian

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 106

% 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.