Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

Foodista Cookbook Winner

Category: Cocktails & Appetizers | Blog URL: http://glutenfreetasteofhome.blogspot.com/2009/09/vegetarian-spring-rolls-with-thai-style.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the worldâs best food blogs which was published in Fall 2010.


Photo: Cinde

About

I could eat ethnic food every day of the week and never tire of it. Spring rolls are a favorite of mine that I order anytime they are available in Asian restaurants. Recently I learned how to make spring rolls at home! My gluten free spring rolls taste just as good (if not better) than many spring rolls I have tried in restaurants, and guess what? They aren't difficult to make at all, I promise! My husband and I had so much fun making them together. They were a hit with my whole family (the kiddos too!), and the left overs we had for dinner the next day tasted even better the day they were made. Yum!!

My Gluten Free Vegetarian Spring Rolls with Thai-Style Peanut Sauce are sure to become a fun family favorite in your household too! Both kids and grown ups alike love dipping these fresh tasting finger foods into the nicely seasoned peanut sauce. Whether served as a main dish, appetizer, or side dish, these beauties are delicious, satisfying, and wholesome.

Yield:

15.0 Spring Rolls Yield: about 1 1/4 cups sauce.

Added:

December 22, 2009

Creator:

Related Cooking Videos

Comments

GualeTem's picture
GualeTem
January 21, 2012

You don't eat that much meat, cheese, and salty or sugary snacks.
The interesting thing about this goal is that I can never reach it.
The research shows, however, that drinking alcohol in moderate amounts did lessen the risk of developing type 2 diabetes.
Many times, it is the scent that gives the therapeutic value, and other times it works better by making the skin absorbing the oil.
According to tradition, Chinese green tea could cure anything from headaches, body aches, and pains to constipation and depression.

Beth Blair's picture
Beth Blair
January 5, 2011

I certainly will let you know!

Cinde's picture
Cinde
January 5, 2011

Hi Beth,

I have never tried to fry these spring rolls, but I think it could work. If you try it please share your results with me. :)

Best,
Cinde

Beth Blair's picture
Beth Blair
January 5, 2011

Could you deep fry them for a few seconds to make the wrapper crispy?

Emily Jelassi's picture
Emily Jelassi
October 18, 2010

wow...this looks delicious! can't wait to try it.

Lisa's picture
Lisa
February 25, 2010

Voted

Brenda B. Hill's picture
Brenda B. Hill
February 25, 2010

Wow, these look delicious. I am going to try them very soon, I have stomach issues and these recipies might be just what I need. I have subscribed via email and follow on GFC so I can get the latest info from you. Thanks

I voted for this great recipies.

Kim's picture
Kim
February 19, 2010

these look so good

Gina's picture
Gina
February 18, 2010

I voted

Merrie Lockwood's picture
Merrie Lockwood
February 12, 2010

I voted for you, great recipe!

lockwoodmerrie@yahoo.com

Pages

Add comment

Print This RecipePrint This Recipe

Ingredients

1 1/4 ounces dry rice vermicelli (thin rice noodles), or enoug
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
1 teaspoon toasted (dark) sesame seed oil
15 inches (8-inch) round gluten free spring roll wrappers (made from t
Thai Style Peanut Sauce ingredients:
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 pref
1 large clove garlic, finely chopped

Preparation

1
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.
2
Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.
3
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
4
To prepare Peanut Dipping Sauce:
5
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.

Related Recipes

Related Blog Posts
www.glutenfreetasteofhome.blogspot.com
July 28, 2011
www.glutenfreetasteofhome.blogspot.com