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

These summer rolls are made with mango and cucumber noodles, instead of rice noodles, to make them lower carb. Serve them with almond butter and coconut dip for a light and healthy, vegan-friendly meal!

These rolly polly rolls (redundant?) chock FULL of vibrant, crunchy veggies mean B-U-S-I-N-E-S-S you guys.

Like really fresh and SUPER tasty NUM business that makes your body tingle with good health vibes and all sorts of other feel good jams.

Do you want to know a super0secret that is going to make you question my sharing abilities for the rest of the evers that you read this teensy tinsy leeeetle space in interwebz land?

UHMM, okay, well, uhhhhhhhhhhhhhhh…..I **ALMOST** FORGOT to share these with you. The recipe that is jam packed with vegetables, totally NOT cooked which makes it perfect for summer eats, AND even cool to munch for da vegan friends. NOT TO MENTION all the veggies rolled into a perfectly soft, rice paper wrap that the husband actually DEVOURED.

Like the whole recipe. One go. No breathing. Just eating. <— MAN EATING VEGGIES. It happened. I’m still trying to pick my jaw up from off the floor.

And that is the recipe that I ALMOST forgot to share with you. I KNOW. You should probably just unfriend me. Or press “x” on your screen. Whatever. Just hate me.

But let’s just dive mouth first into spicy-sweet goodness that is slathered in the creamiest homemade almond butter  sauce instead shall we? Side note: That sauce tastes REALLY good. And you could probably just eat it off a spoon if you don’t desire to do that whole “rolling” thang that is UUSALLY required to make rolled items.

Captain obvious, HELLO.

But, you should do your crispy-fresh-veggie-loving self a favor and PRESS ON. Brave THROUGH the messy creation, knowing that you will come out on the other side as a CHAMPION. BEAST MODE.

Not sure that I’ve ever heard trying to delicately make a summer roll described as BEAST MODE before but, sometimes these things just happen I suppose.

Considering they are a staple at approximately 768 gazillion Asian restaurants around the land of ‘Merica, you’ve probably had your fair share of summer rolls. Unless you don’t like Thai food. But then you wouldn’t be here and reading this. We also probably wouldn’t be friends anymore.

I’m only .05 JOKING. My love of all Asian cuisine runs DEEEEEEP yo.

Perhaps we should talk about cucumber noodles. And, why, yes we have eaten them eleventy billion times (2 times) this month and yes, the sequel, I am STILL obsessing over their refreshingly-crisp goodness.

Especially when they take the place of yer typical ricey noodle. SO, if you’re follow along, it’s like colorful, crunchy veggie on TOP of MORE pretty, good-for-your-summer-body colorful, crunchy veggie.

Vegetables SQUARED.

PLUSPLUS+++ Mint. And Thai Basil. And Cilantro. BASICALLY all the herbs in the land that equal MEGA refreshing rolls of summer tastiness that your healthy food that doesn’t taste healthy loving self is going to make everyday forever and ever the end.

Except it’s not the end. BECAUSE MANGO.

Vegetables. Fruit. ALMOND BUTTER.

I have an urge to write “drop the mic.” BUT, I won’t be THAT GIRL. At least, not today.

Let’s just say this instead: I told you that these summer rolls meant BUSINESS.

And you should probably take them seriously.

Or at least take them to work.

Look at you being THAT person that gives ALL the coworkers lunch envy.

You secretly love it. Don’t lie.

Recipe

Vegan Cucumber Noodles Mango Summer Rolls with Almond Coconut Dip

5 from 5 votes

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Serves: 8

Prep: 45 minutes

Total: 45 minutes

Ingredients

For the dipping sauce: *

• 2 1/2 Tbsp Coconut oil melted
• 1/4 Cup Creamy almond butter
• 1 1/2 Tbsp Fresh lime juice
• 1 tsp Light agave
• 3/4 tsp Fresh ginger minced
• 1 tsp Rice vinegar
• Salt to taste

For the rolls:

• 2 Tbsp Fresh lime juice about 1 large lime
• 2 tsp Light agave
• Salt
• 2 Cups Carrot grated (about 2 large, or 3 medium, carrots)
• 1 1/2 Tbsp Serrano pepper minced - including the seeds (about 1 large pepper) **
• 1 Medium cucumber
• 8 in Rice paper wraps + 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
• leaves Fresh mint 35-40 leaves
• leaves Thai basil *** 16-20 leaves

Instructions

• Make the dipping sauce by whisking 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 until it turns into thin noodles. Place into a bowl and set aside.
• In a medium bowl, whisk together the lime juice, agave and a pinch of salt. Add in 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.
• To make the rolls:
• Fill a shallow plate, that has sides, with warm water and spread a damp tea towel onto your works space.
• Submerge one rice paper round into the water and hold it down until pliable and soft, about 30-45 seconds. Gently lay it down flat onto your tea towel.
• Place one lettuce leaf into 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 of top.
• Repeat until all 8 rolls are done.
• Serve with dipping sauce and DEVOUR *****

Tips & Notes:

* If you are a person that likes a lot of dip, you may want to double the recipe to be safe. Mr FFF thought they needed a little more dip, but I thought this was a good amount.br]**If you're sensitive to spice, you may want to leave the seeds out. Most testers (Mr. FFF's coworkers) thought they were perfect, but some thought a little too spicy.
***Italian basil works too, but Thai is better
**** I found that you should only use the actual leafy part of the lettuce. Rip away any of the hard, stalky centers of the leaves, as they poke through the wrapper.
*****Wraps can be made SLIGHTLY ahead and stored in the refrigerator, covered tightly with saran wrap to keep them moist. But, are best serves ASAP
If you're looking for a great spiralizer, I LOVE [this one!

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: Taylor

Course:Dinner

Cuisine:Asian

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FOR THIS RECIPE, I RECOMMEND:

• Rice Paper Wraps
• Coconut Oil
• Almond Butter
• Paderno Spiralizer

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!

Want more vegan meals?

Vegan Cookie Dough Breakfast Bowls

Vegan Cucumber Salad with Strawberry Vinaigrette

Vegan Coconut Curry with Sweet Potato Noodles

Summer rolls from around the web:

Raw Vegetable Summer Rolls with Tripe Sesame Dip – Gourmande In The Kitchen

Thai Summer Rolls with Peanut Sauce – Pinch of Yum

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