Vietnamese Gluten-Free Seafood Summer Rolls with Mango Dipping Sauce
Experience an unforgettable Vietnamese culinary adventure with our gluten-free Seafood Summer Rolls with Mango Dipping Sauce. This intermediate-level recipe is perfect for date nights or family gatherings, and features an explosion of flavors and textures. Enjoy a visually stunning dish that's also delicious, healthy, and easy to prepare.
Allergens
Fish (shrimp) - Tree nuts (cashews)
Ingredients
- 12 large rice paper wrappers (gluten
- free)
- 8 oz peeled and deveined shrimp, cooked
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1/2 cup chopped green onions
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1 ripe mango, peeled and diced
- 1/4 cup toasted cashews, roughly chopped
- 1 avocado, thinly sliced
- 1 lime, cut into wedges For the Mango Dipping Sauce:
- 1/2 cup fresh mango puree
- 3 tablespoons rice vinegar
- 1 tablespoon honey or agave nectar
- 1 teaspoon sriracha (optional)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Soak the rice paper wrappers in warm water for 30 seconds, then place on a clean work surface.
- Arrange shrimp, vegetables, herbs, and cashews along the center of each soaked rice paper.
- Top with avocado slices and drizzle with mango dipping sauce.
- Carefully roll up the summer rolls, starting at one end, and folding in the sides as you go.
- Slice in half and serve immediately with additional mango dipping sauce and lime wedges.
Chef’s Insight
For added flavor, marinate the shrimp in a mixture of garlic, fish sauce, and lemon juice before cooking.
Notes
For a more authentic experience, use glutinous rice paper wrappers and soak them in warm water for 20-30 minutes before use. - Adjust the heat level of the mango dipping sauce to personal preference by increasing or decreasing the amount of sriracha used.