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
-1 cup shredded cabbage
–Rice noodles, about 2 cups cooked
-2 1/2 tablespoons coconut aminos
-1 tablespoon garlic granules
-2 teaspoons onion powder
-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)
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
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!
*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.
*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.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Whole Food Wednesdays, Lunch Box Love Friday, Allergy-Friendly Fridays
Amber, what an awesome job you did! Gorgeous and great step by step, too. What a wonderful addition to Iris’ theme of Chinese food!
Shirley
Hello Shirley~
Thank you for your kind words. I hope others find these as equally delicious. –Amber
Thanks for joining in, Amber! I’m going to make these for dinner tonight!
Hello Iris,
Thank you for your comment…and please let me know how they turn out. I’ll be curious to how others feel about this alternative to traditional rolls. Your blog has certainly been a huge inspiration to me and I’m thrilled to be a part of this wonderful community. Warmly, –Amber
Oh my gosh! I’m glad you found my blog!! These look amazing! I never thought of baking them. I might go make a version right now after I subscribe to your blog!! 🙂
Hi There Jessica~
Thanks for your feedback. I have made these like 4 times this month. They are so easy and very tasty. Please let me know how you like them…and if you add any of your own creative flair. I’m in the process of getting my facebook/twitter/RSS feed all set up, so definitely check back in a week or so. Happy cooking, happy eating. Be Well, –Amber
Hey Amber, I did make them and they were good!!
I just basically made a veggie stirfry, with rice noodles and then baked them and dipped them in a peanut butter/sweet chili dip! So awesome thank you!
Hi There Jessica. I would ask for that dipping sauce if I wasn’t allergic to peanuts. Sounds so yummy. Glad you enjoyed the spring rolls. I’m addicted.
then you make your peanut sauce w/ almond butter silly!! Making these tonight to go with my thai chicken soup!
http://tessadomesticdiva.blogspot.com/2011/05/thai-chicken-soup.html
See, this is why I need you Tessa! That’s a great idea. I’m so deathly allergic to peanuts, I can’t even be around sunbutter (the packaged variety that is) – it just smells so much like peanut butter…it totally grosses me out! My homemade sunbutter is far better tolerated. I will have to try a dipping sauce with almond butter (or my homemade sunbutter) and I will be sure to let you know if it’s a good substitute.
I’m LOVING your Thai chicken soup Tessa! This will be made soon. Enjoy the rolls. 🙂
Ok, just like you, I was SO excited for these that I scalded my fingers in my over-zealouness to eat these! I really adore salad rolls, and this version has even more veggies and is warm!! I used bean thread noodles, lots more tamari than called for, some lime juice, fresh cilantro, and Sriacha for some heat. Ir was SO SO SO good, I already can’t wait to make them again, and will try using shiratake/’miracle’ noodles next time to make these low calorie.yum!…so glad I finally got around to making these! (I am enjoying a steaming bowl of the thai chicken soup now…..
ps, I have a proposition for you and couple of other new bloggers..but need a way to communicate w/ all of you simultaneously…would you contact me via my contact me button or message me via facebook with a good email?
Hi Tessa,
I’m so glad you enjoyed the rolls! Your version sounds excellent. The possibilities really are endless. Can’t wait to try your soup!!
Hugs,
–Amber
Oh man! I just found your site & have already pinned at least 3 recipes! I’m your newest follower & can’t wait to keep reading!
Blessings,
Heather
Hi Amber
I love the look of these rolls- yummy! Do you think I could used these for a school lunch for my son?
Look forward to some more inspiration and recipes from you!
Best wishes
Charmaine
Hello There Charmaine,
Thank you!
My suggestion would be to make these, perhaps for dinner, and give them a trial run with your son. If he seems to enjoy them, then I definitely think these would be a great lunch option. You can fill them with just about anything too. So think about chicken, pork, and other veggies. A few other bloggers have comments above with their baked veggie spring roll recipes. Let me know how they work out for you!
Be Well,
–Amber