Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

Foodista Cookbook Winner

Category: Cocktails & Appetizers | Blog URL:

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


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
15 inches (8-inch) round gluten free spring roll wrappers (made from t
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


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.


retiredwithnoregrets's picture

I like spring rolls - voted for this one

Julie Donahue's picture

I voted!

Terri Satterlee's picture

I voted!

Heather Goldsmith's picture

I voted!

Maxfate's picture

This looks so good! 5 star vote!

Charity23's picture

I voted!!

Kelly Deaton's picture

I voted! I love spring rolls. Now I think I can actually make them myself!

Darlene Wright's picture

I voted-want to make these!

Lisa J Sarmiento's picture

I voted for your recipe. I love spring rolls and this looks tasty!

Candice Ecclestone's picture

I voted :)



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.


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


Tuesday, December 22, 2009 - 3:53pm


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