Spring Rolls

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers.  I made them with veggies, although putting grilled chicken in them would be just as good.  I think I got the basic wrap down, but it will definitely take more practice to master.  Those rice wrappers are tough!  Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it!  I will definitely make these again.

Spring Rolls

Pieces:

1. rice wrappers (I found them at a local Asian market)
2. one yellow pepper, chopped into long thin strips
3. one orange pepper, chopped into long thin strips
4. one cucumber, peeled and chopped into long thin strips
5. one cup frozen corn, defrosted
6. one cup frozen edamame beans, defrosted
7. half of an avocado, cut into pieces
8. half of a cup of gluten free soy sauce
9. juice of one orange
10. juice of one lemon
11. juice of one lime
12. 1 tbsp. ginger
13. 1 tsp. cumin
14. 2 tbsp. chopped basil
15. 2 tbsp. chopped cilantro
16. 2 tbsp. chopped parsley

Process:

1. Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
2. In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
3. Chop the basil, cilantro, and parsley and set aside.
4. Fill a large saute pan with warm water.
5. Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate.  Pat dry with a paper towel.
6. At the bottom edge of the wrapper, place the peppers, cucumber, avocado, corn, and edamame.  Sprinkle with chopped herbs.  Drizzle one teaspoon of sauce over the mixture.
7. Fold in the sides of the wrapper, then wrap up like a burrito.
8. Eat as is, or dip in more sauce.  Enjoy!

Happy Allergy Free Eating!