Vietnamese Dinner Delight: Gluten-Free Summer Rolls and Mango Smoothie Bowl

Allergens

Shellfish (shrimp)

Ingredients

• 8 rice paper wrappers
• 12 large shrimp, peeled and deveined
• 1 cup lettuce, thinly sliced
• 1/2 cucumber, julienned
• 1 small carrot, julienned
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 avocado, sliced
• 3 cups mixed mango, banana, and pineapple chunks
• 1 cup coconut milk
• 1 tbsp chia seeds
• 1 tbsp honey
• 1 tbsp peanut butter
• 1 tbsp rice vinegar
• 1/2 lime, juiced
• Salt and pepper to taste

Instructions

1. Begin by preparing the shrimp. Season with salt and pepper to taste, then grill or pan sear until pink and cooked through. Set aside to cool slightly.
2. In a large bowl, whisk together coconut milk, chia seeds, honey, peanut butter, rice vinegar, and lime juice. Blend until smooth, then set aside.
3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened, then transfer to a clean surface.
4. Layer lettuce, cucumber, carrot, bell peppers, and avocado on the rice paper, leaving a small border around the edges. Top with cooked shrimp and roll up tightly. Repeat for remaining wrappers and ingredients.
5. Slice each summer roll diagonally into thirds and arrange on a serving platter. Serve alongside zesty peanut dipping sauce.
6. Pour mango, banana, and pineapple chunks into a blender along with the prepared smoothie bowl base. Blend until creamy and smooth.
7. Pour the smoothie mixture into a bowl and garnish with extra fruit and a sprinkle of chia seeds. Enjoy immediately!

Chef’s Insight

For an extra touch, add fresh herbs like mint or basil to the summer roll filling for added flavor and color.

Notes

Be sure to prepare the peanut dipping sauce just before serving to maintain its fresh taste and texture.