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    You are at:Home»Dairy-Free Recipes»Appetizers»Summer Rolls with Spicy Mango Sauce and No Top Allergens

    Summer Rolls with Spicy Mango Sauce and No Top Allergens

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    By Alisa Fleming on June 12, 2022 Appetizers, Dairy-Free Recipes, Dairy-Free Snack Recipes, Sauces

    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 + Spicy Mango Sauce Recipe (Gluten-Free, Allergen-Free) - free of dairy, egg, gluten, nuts, peanuts, soy, sesame, and coconut! Vegan options.

    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.

    Summer Rolls + Spicy Mango Sauce Recipe (Gluten-Free, Allergen-Free) - free of dairy, egg, gluten, nuts, peanuts, soy, sesame, and coconut! Vegan options.

    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.

    Healthy Summer Rolls with Spicy Mango Sauce
     
    Print
    Prep time
    40 mins
    Cook time
    5 mins
    Total time
    45 mins
     
    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!
    Author: Laura B. Russell
    Recipe type: Appetiser
    Cuisine: Vietnamese
    Serves: 16 summer rolls + 1½ cups sauce
    Ingredients
    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
    Instructions
    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.
    Notes
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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