Inspired by Vietnamese spring rolls, this vegetarian dish is made with fresh herbs and vegetables, served with a hearty dipping sauce. It’s like a mini salad wrapped in rice paper with your dressing on the side. You can find these gluten-free rice wrappers in the Asian section of the grocery store or at a specialty market. These rolls are delicious on a warm day or pair them with soup for a larger meal. They travel well and work great for picnics or you can bring them to a party as a appetizer. Enjoy!
- 1 pack of rice paper wrappers
- 1 bunch of fresh basil
- 1 bunch of fresh cilantro
- 1 cup carrots, shredded
- 1 cup purple cabbage, shredded
- 1 cucumber, thinly sliced
- 1 package of bean sprouts
- 1 head of Romaine lettuce
- 2 heaping tablespoons of organic peanut butter
- 1 lime squeezed
- 1 teaspoon of fresh ginger, grated
- 2-3 tablespoons of soy sauce
- water (as needed to get the consistency you want)
To Make the Rolls
- Set up an assembly line with your ingredients.
- Fill a large bowl with warm water for your spring roll wrappers. Gently place the first one in the water and let it stay for about 30 seconds to a minute, until it looks like a jellyfish floating in the water.
- Lay the wrapper on a cutting board or plate.
- Place 1 handful of basil and cilantro, a small pinch of carrots, cabbage, cucumber, bean sprouts, and a small piece of lettuce in the middle of the wrapper and gently fold the skin like a burrito, starting at one end and rolling the wrapper, folding the sides in as you go.
- Continue until you have the desired number of spring rolls.
To Make the Sauce
- Add all ingredients to a bowl and with a whisk whip the mixture together.
- Add small amounts of water until you get the desired consistency.
Serve rolls and sauce together on a platter.
Peanut butter – Sunflower seed butter (for nut allergies)
Soy Sauce – Tamari (gluten-free fermented soy sauce)
Prep time: 10 minutes
Total time: 20 minutes
Servings: Makes 8 to 10 spring rolls
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.