Gluten-Free Fresh Spring Rolls with Peanut Sauce

January 25, 2013

Fresh gluten-free spring rolls with peanut sauce from Gluten-Free Taste of Home are a tasty Southeast Asian meal.  These vegetarian rolls are easy to make and will soon become a family favorite.  Rice paper is filled with veggies that have be stir-fried with soy sauce, sesame oil and ginger.  You can add grilled tofu to make the spring rolls "more meaty." This recipe was a winner in Foodista's Best of Food Blogs Cookbook.

Gluten Free Spring Rolls


Spring Rolls:
1 1/4 ounces dry rice vermicelli (thin rice noodles), or enough
1 1/4 cups shredded carrots
1 1/4 cups shredded cabbage
2 scallions (white and green parts) sliced very thin
15 fresh basil leaves, chopped
15 fresh mint leaves, chopped
2 tablespoons fresh cilantro, chopped
1/4 cup peanuts, crushed
1 tablespoon fresh ginger, grated
1 tablespoon gluten free soy sauce (Tamari)
1/2 tablespoon fresh lime juice
15 inches (8-inch) round gluten free spring roll wrappers (usually made from rice)
1/2 cup warm water
1/2 tablespoon sugar
1/2 cup Creamy Peanut Butter (I use Earth Balance Natural Creamy Peanut Butter)
1 1/2 tablespoons gluten free soy sauce (Tamari)
1 tablespoon coconut milk
1 tablespoon fresh lime juice
1 teaspoon Chinese chili paste (use spicy or sweet chili paste depending on your taste
1 large clove garlic, finely chopped
To prepare spring rolls:
Bring a large pot of water to boil over high heat. Remove from heat and stir in the rice noodles. Let stand 10 minutes, stirring occasionally, or until soft and opaque. Drain and rinse under cold water for 30 seconds; drain again. Cut into 1-inch lengths and transfer to a large bowl.
Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.
Prepare a bowl of warm water large enough to dip the rice papers. Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds. Transfer to a flat work surface. Working quickly, put about 1/4 cup filling on each wrapper. Fold the bottom of the wrapper up over the filling, and then fold each side toward the center. Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper. Wrap in plastic to keep from drying out. Repeat with remaining wrappers and filling. Serve at room temperature, with Peanut Dipping sauce. Alternatively, refrigerate for a minimum of 2 hours, or overnight, and serve

To prepare Peanut Dipping Sauce:
In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved. Add the remaining ingredients, whisking until smooth and well blended. Serve at room temperature.

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