Sunday, September 11, 2011

Baked Veggie Spring Rolls (gluten free, dairy free, sugar free with soy free option)

What’s better than stir fry?  Stir fry wrapped up in a cute little package!  What’s a good word to describe more than craving something?  I don’t know, but this is how I feel about egg rolls/spring rolls, but alas my weak digestion doesn’t love the trifecta factor, the deep-fried/sodium/gluten factor.  So for this month’s Go Ahead Honey, It’s Gluten Free challenge hosted by the beautiful and talented chef, Iris of The Daily Dietribe, I figured why not make a healtheir and gluten-free version of my favorite Asian cuisine: spring rolls.  I nearly cried over these.  First, because they were hopelessly delicious, and two because I tripped and smashed my toe sprinting to the oven when the timer went off.  I also burned my mouth.  Yes, I’m that impatient when it comes to taste testing…no control.  The true test came at dinner.  The verdict:  Husband loved them.  Daughter loved them.  Son loved them.  Happy bellies.  Happy mommy.

I served these spring rolls with vegetarian fried rice and cold cabbage salad. 

Ingredients
-1 small red pepper, julienned
-2 carrots, julienned
-2 celery stalks, julienned
-1 cup shredded cabbage
-Rice noodles, about 2 cups cooked 
-2 1/2 tablespoons coconut aminos 
-1 tablespoon garlic granules
-2 teaspoons onion powder  
-Red Pepper flakes, to taste 
-Oil of your choice (GS, sesame, olive, coconut, etc)
-Rice wrappers 

How To
1.  Saute veggies (carrots, celery, pepper & cabbage) with some oil. Add the coconut aminos, garlic granules and onion powder. 
2.  Cook the rice noodles.  In a large pot, bring water to a boiland add noodles.  Drain and rinse noddles. 
3.  Add cooked rice noodles to veggies.  Cook on medium until the flavors meld (you can add red pepper flakes to taste, but I left this out for my kids)
4.  Let this mixture cool completely…nice to make this earlier in the day and have it ready to assemble the rolls, but it only takes about 20 minutes to cool

After mixture cools:
1.  Preheat oven to 375 degrees 
2.  Add some filtered water to a flat wide pan or dish and soak the rice paper until pliable.  Add the filling and roll – while you are filling one, have another in the water waiting
3.  Fill rice wrappers and place on baking sheet.  I use my favorite silicone baking mat 
4.  At this point you can spray the rolls with oil if you so desire, it makes them very shinny.  Be forewarned, however, oil sprayed or not, the tips and ends of the rolls get very poky when cooked
5.  Bake for 15 minutes.  (I didn’t test these any longer than 15 minutes, so I’m guessing they will become crispier if left in longer.  I happen to prefer the chewy texture at the 15 minute mark). 
6.  Walk with caution to the oven, minding chair & table legs, toys and furniture 
7.  Do not eat these right out of the oven like a wild animal (like moi)

Notes
*You can add just about anything you like to these rolls.  Other suggestions include: mushrooms, bamboo shoots, bean sprouts, chicken/pork, onions, cilantro, basil or fennel.  Have fun with your food! 
*Traditional spring rolls call for oyster sauce, but I couldn’t find any gluten-free brands.  The rolls taste absolutely delicious with the coconut aminos. 
*I didn’t bother making a dipping sauce for the rolls, they were tasty all on their own.  But see comments for suggestions. 
*These take a while to cool.  Have these out and cooling a good 15 minutes before you eat, 30 minutes if serving to children.  

Print Friendly
Posted by Amber at

Labels: appetizer, gluten free, snacks, vegan, vegetarian.

16 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>