Vegan Spiralized Cucumber Noodles Mango Summer Rolls with Almond Coconut Dip - 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, raw meal! | | @FoodFaithFit

Vegan Cucumber Noodles Mango Summer Rolls with Almond Coconut Dip

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!

Course Dinner
Cuisine Asian
Keyword cucumber noodles, gluten free dinners, low carb dinners, summer rolls, vegan dinners
Prep Time 45 minutes
Total Time 45 minutes
Servings 8
Author Taylor


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


  1. 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.
  2. Using the 3mm blade on your spiralizer, spiralize the cucumber until it turns into thin noodles. Place into a bowl and set aside.
  3. 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.
  4. NOTE: Before beginning to roll, make sure you have all your veggies prepped and ready to layer, as you have to work quickly.
  5. To make the rolls:
  6. Fill a shallow plate, that has sides, with warm water and spread a damp tea towel onto your works space.
  7. 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.
  8. 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. ****
  9. 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.
  10. 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.)
  11. Finish by placing a pile of the cucumber noodles on top, and lightly pressing down.
  12. 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.
  13. Repeat until all 8 rolls are done.
  14. Serve with dipping sauce and DEVOUR *****

Recipe 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]**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