Healthy Summer Rolls with Spicy Mango Sauce
Prep time
Cook time
Total time
Don’t let working with rice paper intimidate you; I promise it will be old hat after you finish the first few rolls. Besides, you’ll want to master the technique as part of your gluten-free arsenal. Once you learn the process, you can craft salad rolls using any ingredients you like, even ones that aren’t Asian!
Recipe type: Appetiser
Cuisine: Vietnamese
Serves: 16 summer rolls + 1½ cups sauce
Summer Rolls
  • 3 ounces dried rice vermicelli
  • ¾ pound or 2 cups cooked crabmeat (not imitation crab), peeled shrimp, sliced chicken, sliced pork, or sliced tofu (plain or baked)
  • 2 carrots, shredded
  • 1 small red bell pepper, thinly sliced
  • 1 cup shredded lettuce
  • ½ cup shredded daikon radish
  • ½ cup loosely-packed fresh cilantro leaves
  • ½ cup loosely-packed fresh mint leaves
  • Juice of ½ lime
  • 2 tablespoons fish sauce
  • 16 rice paper wrappers / spring roll wrappers
Spicy Mango Sauce
  • 1¼ cups diced mango
  • ¼ cup loosely-packed fresh cilantro leaves
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon oil
  • 1 jalapeño chile, seeds and ribs removed
  • ¾ teaspoon salt
Summer Rolls
  1. Cook the noodles according to the package directions (boiling, not frying). Rinse the noodles with cold water and squeeze out any excess water. Cut the noodles into shorter lengths and transfer them to a large bowl.
  2. Add the crab, carrots, bell pepper, lettuce, radish, cilantro, and mint to the noodles and toss until well combined. Add the lime juice and fish sauce and toss to evenly coat.
  3. Fill a large bowl or large shallow dishwith warm water. Put a rice paper wrapper in the water and soak until pliable, about 30 seconds. Carefully remove the wrapper to a clean tea towel or cutting mat. Put about ½ cup of the filling on the lower third of the wrapper and arrange the filling, crosswise, into a log, leaving about a 1-inch border on the sides. Bring the lower part of the wrapper up over the filling to enclose it. Fold in the sides of the wrapper over the filling, and then roll into a tight cylinder. Press lightly to seal the edges. Transfer the finished rolls to a platter and cover with a damp paper towel. Repeat with the remaining wrappers and filling.
  4. The rolls can be assembled several hours ahead. Cover them with a damp paper towel, then wrap in plastic wrap, and refrigerate. Serve with the mango sauce and / or peanut sauce.
Spicy Mango Sauce
  1. Put the mango, cilantro, vinegar, ginger, oil, jalapeño, and salt in your blender, and puree until smooth.
  2. Store the sauce in an airtight container in the refrigerator for up to 3 days.
This recipe is reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.
Nutrition Information
Serving size: 2 rolls + 3 tablespoons sauce Calories: 190 Fat: 2.7g Saturated fat: .3g Carbohydrates: 31.9g Sugar: 6.3g Sodium: 1019mg Fiber: 1.9g Protein: 7.8g
Recipe by Go Dairy Free at