Vegan Cucumber Noodles-Mango Summer Rolls With Almond-Coconut Dip {Gluten Free}
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Food Faith Fitness · by Taylor Kiser★ 5.0 (7)

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

NUTRITION · PER SERVING45M COOK
CAL 7%·PRO 6%
CARBS 17G48% OF CAL
3G FIBER4G OTHER10G TOTAL SUGAR
FAT 8G51% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vibrant summer rolls filled with cucumber noodles, mango, herbs, and vegetables, served with an almond-coconut dip. Fresh and bright, a light appetizer.

starterdairy freegluten freelow carbveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 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)
  • 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
PREP
45M
SODIUM
375MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.