Go East for Gluten-free Vietnamese Spring Rolls
Cool, refreshing, delicious and healthy, these spring rolls are great as an appetizer or entree.
My sister and I had so much fun making these together. We went to a local farmer’s market to get all the ingredients; using fresh vegetables and herbs will boast the most flavor and color. These were such a hit at a recent family party, the spring rolls were requested to be made for the next family gathering! This is one of the best, most flavorful dishes I have made in a long time.This is also a great recipe to make with friends or kids; its fun and easy to make. The prep — cutting all the vegetables — is a bit time consuming, about 20 minutes, but the rest is a piece of cake. Rolling the rice paper might take a few tries to perfect, it can be very sticky, but just make sure that once wet, you place the rice paper on a flat surface and not let it stick to each other.
Gluten-free Vietnamese Spring Rolls
red bell pepper, julienned
- 2 large carrots, shredded or julienned
- 2 cucumbers, seeded and julienned
- 2 avocados, pitted and cut into thin strips
- 4 oz rice noodles
- 1 pound cook shrimp (optional)
- Juice of 1 lime
- 1 T rice vinegar
- 2 bunches of scallions, chopped
- Mint (can also use basil, cilantro – the more herbs the more flavorful the
rolls will be) I suggest using more than you think you need. This is where most
of the flavor will come from so don't use sparingly!
- 12-15 rice paper wraps
using shrimp, slice them in half lengthwise. Place in a bowl and coat with the
juice of one lime. Or if using small shrimp, cut up into small pieces, this is
also helpful if you do not have a lot or shrimp.
is also a good idea to pour lime juice over the avocados to keep them from
browning (especially if you are making these hours or a day in advance).
noodles according to package directions. Drain and toss with rice vinegar. Place
mint, scallions, basil, and/or cilantro in a blender and blend until finely
up all ingredients, almost like an assembly line, to make preparation easy.
a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the
water, shake off any excess and transfer to work station (a plate will work
just fine). Let stand for 30 seconds until it is softened.
rice noodles on rice paper. Top with two or three strips each of the red
pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly
spread across the vegetables, leaving a one-inch border along the edge. (The
fillings may be placed on the rice paper in any order you'd like.)
up the rice paper, pressing down on the fillings with your fingers — this is
important to keep the roll tight — fold one side over the fillings,
folding the sides in as you go. Press to seal. Repeat with the remaining rice
papers and fillings until you run out.
rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet
chili, or soy.