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    Scott Adams
    Scott Adams

    Mango, Shrimp & Coconut Spring Rolls (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free.

    Ingredients:
    1 tablespoon sesame oil
    1 tablespoon lime juice
    10 spigs fresh cilantro, minced
    4 tablespoons sweetened coconut
    1 mango, seeded, peeled and chopped
    1 can baby corn, cut into chunks
    ½ cup pea pods
    1 cup baby shrimp
    1 fresh garlic clove, minced
    1 teaspoon fresh grated ginger
    kosher or sea salt to taste
    8 spring roll wrappers (rice or tapioca-up to you)

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    Directions:
    In a large mixing bowl add all ingredients, stir well. Set aside

    Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over.

    Repeat.

    Serves 4.

    Edited by admin



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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