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

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)

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

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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.

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I think you are fine. You are wiping off anything that was left out before using.

Wonderful news! Congratulations!! ??

I'll look for the crust in the recipe section. So it set well good then hopefully I can pull it off however I'll humbly admit I'm no chef like you . So let's hope for my best ?

Thank you for your reply! I live with my parents , who eat gluten every single day , and i vigorously wash my hands, don't touch ANYWHERE but my food when im cooking. I clean again shared kitchen equipments such as glass cutting board , stainless stell pans,pots and things like that (no wood ,p...

Ok great. Should I be Warned of any side effects. I hope not.