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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; ssing fresh vegetables and herbs will boast the most flavor and color. These were such a hit at our family party yesterday, so much so they 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.

Ingredients

2 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 Tablespoon 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 be coming from so don’t use sparingly!
12-15 Rice Paper Wraps

Preparation:

If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR is using small shrimp, cut up into small pieces, this is also helpful if you do not have a lot or shrimp.

It 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 on day in advance)

Cook 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 chopped.

Line all ingredients up, almost like an assembly line, to make preparation easy.

Fill 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.

Arrange 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.)

Roll 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.

Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.


 

Published by

Jessica

I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while NOT eating gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

7 thoughts on “Gluten Free Vietnamese Spring Rolls

  1. Oh these look so good! I have wanted to try to make them for awhile, but was unsure what to do with them! I love all your pictures and directions! So helpful! I pinned it and am going to give them a try! Always looking for new gluten free foods we can make at home!

  2. Yum! I’ve never tried making my own spring rolls before, but they’re definitely one of my favorite appetizers.

  3. I keep thinking I’ve tried making most everything, but I haven’t made spring rolls – yet – and this looks like the perfect recipe to try!!!! Looks darn good!

  4. These are beautiful! I love it when simple prep makes for something that looks totally time consuming and fancy!

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