This week, I decided to revisit a wonderfully fresh recipe from the past, healthy summer rolls with spicy mango sauce for dipping. There are two things I love about this recipe. One, is that it is packed full of different veggies. Forget that lone piece of lettuce – these have lettuce, carrot, daikon, bell pepper, and herbs! The second is the unique, fresh, everyone-friendly sauce. Don’t get me wrong, I love peanut sauce, but this is a tasty twist that happens to be naturally gluten-free, dairy-free, nut-free, soy-free, sesame-free, AND peanut-free.
Summer Rolls with Spicy Mango Sauce and No Top Allergens
This recipe was originally shared with us over a decade ago as a sample from The Gluten-Free Asian Kitchen, by Laura B. Russell. But I’ve updated it, and have a few additional notes.
- Veggies – Don’t feel married to the veggies in this recipe. If you don’t have one on hand, omit it, or add more of another one. Just in case you aren’t familiar, daikon radish is an Asian root that’s becoming more popular in regular grocery stores. If you can’t find it, jicama is a tasty stand-in with a nice crisp texture.
- Protein – There are options for nearly every dietary need in the recipe, but you can also skip the added protein and enjoy these as pure vegetable salad rolls. Laura states to avoid imitation crab because many brands contain gluten, milk, and/or other top allergens – yes, seriously!
- Sauce – If you are craving a peanut sauce, Laura included a recipe for that! Her Peanut Dipping Sauce pairs perfectly with these summer rolls, and is also naturally dairy-free, gluten-free, sesame-free, and even coconut-free. But it does use peanuts, of course, and also calls for gluten-free soy sauce or tamari.
Special Diet Notes: Allergy-Friendly Summer Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, sesame-free, and optionally soy-free. There are even options for fish-free and shellfish-free!
For vegan and vegetarian summer rolls, use the tofu option and a vegan “fish” sauce. Alternatively, you can use gluten-free soy sauce or tamari. For soy-free, skip the tofu, use more veggies, and sub coconut aminos for the fish sauce.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Put the mango, cilantro, vinegar, ginger, oil, jalapeño, and salt in your blender, and puree until smooth.
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
More Gluten-Free, Allergy-Friendly Appetizers
Ratatouille Stuffed Mushrooms
Buffalo Cauliflower with Sunflower Ranch Dip
Dreena’s Plant-Based Queso
