Gluten-free vegetarian spring rolls
Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce is a fresh and vibrant Vietnamese dish, perfect for Spring. It works well as a hor d'oeuvre and is enjoyed by many. This dairy free recipe is full of vitamins and minerals, making it a nutritious choice for any time of the day.
Ingredients
rice noodles
35.44 g
carrots
160 g
cabbage
87.5 g
green onions
2
fresh basil
15
fresh mint
15
cilantro
2 Tbsps
peanuts
36.5 g
fresh ginger root
1 Tbsp
soy sauce
1 Tbsp
lime juice
0.5 Tbsps
sesame oil
1 tsp
rice paper
0 tsps
water
118.29 ml
sugar
0.5 Tbsps
creamy peanut butter
129 g
coconut milk
1 Tbsp
chili paste
1 tsp
garlic
1 large clove
Method
- 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.
Nutrition:
Carbs
9 g
Fat
6 g
Protein
3 g
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331 Calories
6 serving
