These rolls are nothing short of Spring in your mouth! In this Garden Fresh Spring Roll video you will learn the tricks to making a successful and tasteful spring roll. These Vietnamese style rolls are gluten free and fun to make! They pair fabulously with any of the Asian sauces found on this site or for purchase.
Preparation time: 10 to 15 minutes
Cook time: 0 to 10 minutes depending on the noodles you choose
Serves 4 to 6
• Dry weight: 3-4 ounce thin, rice or mung bean noodles, cook as directed
• 1 tablespoon wheat free Tamari
• ½ teaspoon toasted sesame oil
• ½ to ¾ cup of 3 to 4 different veggies sliced julienne style. I like bell pepper, carrots, diakon radish, mung bean sprouts, and mushrooms
• 1 small bunch of fresh basil and or 1 small bunch of cilantro
• Optional thin slices of Sesame Ginger Tofu, or cooked shrimp
• Rice paper wraps (usually made with tapioca)
• Large bowl or pot with hot water
1. Warm a large pot of water to just under a boil.
2. Mix cooked rice or mung bean noodles with tamari and sesame oil in a medium
bowl. Set aside.
3. Set up an area with a clean surface and place the sliced veggies and noodles nearby.
4. Dip the rice paper in hot water, and rotate it through so that the entire wrap becomes soft.
5. Lay the soft rice paper down onto the surface and put the veggies and noodles in the upper 1/3rd of the wrapper (the part closest to you). I like to start with laying down a few sprigs of cilantro or fresh basil leaves, then layer the rest on top. Leave about one inch of open space on either side.
6. Roll the wrap away from yourself, tucking it in at the top and on the sides as you go. Just like rolling a burrito! The rice paper should stick together just fine.
7. Now they are ready to eat. Choose your favorite dipping sauce and enjoy!