Gluten Free A-Z : Summer Spring Rolls In Rice Paper

Some call them summer rolls and some spring rolls but whatever your preference they are wonderful rice paper rolls filled with greens, protein, and veggies of your choice and there is no need for cooking them. They are usually dipped in peanut sauce which makes them taste extraordinary.

I've made them before, but with different variations.

The reason some of the rolls look like they have a green wrapping is because when you use a whole romaine or dandelion leaf it shows through.

Available in most supermarkets in the Asian section or Whole Foods Market

It took me a while to learn to wrap these little rolls, but once I caught on they are like wrapping a gift. I can usually roll about 6-8 in 15 minutes. The trick is to have all your fillings ready to go. It takes a minute to wet each wrapper in water as you go.

They travel well, keep in the refrigerator for at least 2 days, and are a perfect finger/hand food for a picnic.

What do I use as my fillings for these delicious rolls?

It depends on the day and what I have available.

I almost always use a bag of shredded cabbage. Sometimes I shred carrots or chop some red cabbage. I also add something pickled such as capers or pickles. I usually marinate some tofu for only 15 minutes in gluten free soy sauce and I find sliced red or yellow slices of peppers are always as staple.

Lots of choices work: you can choose from

You can also use herbs, avocado, cooked and drained rice noodles, marinated artichokes, hot peppers, sprouts, olives, etc. just make sure nothing is too wet.

Have you eaten in a Vietnamese Restaurant?

In Vietnamese restaurants, I have seen them give a choice of cooked salmon, shrimp, or tofu in their rice paper spring rolls. You can see this recipe is very versatile for vegans and meat eaters alike.

Dandelion greens, and herbs from my herb garden

I happened to be at the farmers market yesterday where local farmers brought their goods, and I bought some tender young dandelion leaves. So today, instead of a romaine lettuce leaf, I used the dandelion leaf. I also snipped some fresh herbs from my herb garden such as mint, basil, and oregano.

Light Meal, appetizer, or healthy snack

I usually make my spring rolls first thing in the morning and then they are an easy grab and go as a light meal (maybe with soup) or appetizer, or snack later in the day.

The pan is for assembly not cooking

My Tip for easier rolling and handling of the wet rice paper

After I sufficiently wet my rice paper, I immediately lay it in a small omelet pan (about 8 or 10 inch) which is about the size of the rice paper. I do this because once the paper is wet and sits for a minute, it becomes very sticky and rubbery and is difficult to manage. The metal pan seems to keep it from sticking together and helps me control the folding. Once you wet the paper and lay it in the pan, you need to fill and wrap quickly. Thus, I only do one at a time.

Ingredients that I used today.

Baby dandelion leaves (substitute baby spinach leaves)

Fresh basil leaf

Fresh mint leaf

Capers (about 5 per roll)

Shredded carrot

Shredded red cabbage or use a coleslaw mix

Green onion (scallion)

Marinated tofu in gluten free soy sauce (for about 15 minutes)

( This is what I used, you can use whatever you fancy)

Directions

Assemble all ingredients.

Use an 8-10 inch omelette pan to add the filling, not to cook the rolls.

Remove 1 round rice paper from the bag.

Run it under cold water (turning to wet all sides) for about 10 seconds. Remove and place into a small omelet pan.

Begin to add fillings ( I place the whole leaves and herbs first.)

Fill with about a tablespoon of cabbage, carrot, tofu, capers, and scallion in the center of the roll.

Begin by folding over the top to cover all the fillings.

Next fold in the left side and quickly the right side and roll.

Place on a dish and begin the next roll.

Notes:

If you are having difficulty picturing how this works, watch a video that I found on Youtube for a visual. It's not vegan, but still gives you the fastest idea on how to stuff and roll.