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.
- rice wrappers (I found them at a local Asian market)
- one yellow pepper, chopped into long thin strips
- one orange pepper, chopped into long thin strips
- one cucumber, peeled and chopped into long thin strips
- one cup frozen corn, defrosted
- one cup frozen edamame beans, defrosted
- half of an avocado, cut into pieces
- half of a cup of gluten free soy sauce
- juice of one orange
- juice of one lemon
- juice of one lime
- 1 tbsp. ginger
- 1 tsp. cumin
- 2 tbsp. chopped basil
- 2 tbsp. chopped cilantro
- 2 tbsp. chopped parsley
- Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
- In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
- Chop the basil, cilantro, and parsley and set aside.
- Fill a large saute pan with warm water.
- Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate. Pat dry with a paper towel.
- 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.
- Fold in the sides of the wrapper, then wrap up like a burrito.
- Eat as is, or dip in more sauce. Enjoy!
Happy Allergy Free Eating!