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Sweet Chili Sauce

Sweet Chili Sauce is another traditional dipping sauce that can be paired with spring rolls and drizzled over rice or noodle dishes to add some zing! After watching this clip you’ll be able to enhance many Asian dishes with this quick and easy gluten free sauce. You will also learn the secrets of how to make it the perfect consistency!

Preparation time: 5 minutes
Cook time: 8 minutes
Serves 4 to 6

1 to 2 tablespoons garlic powder or 3 to 4 minced garlic cloves
1 to 2 tablespoons crushed red chili flakes
½ cup seasoned brown rice vinegar
1/3 cup agave syrup or honey
½ tablespoon gluten free tamari

Put all of the ingredients into a small saucepan and bring it to a simmer; stirring occasionally until it is thick. If you would like a bit more twang, add some fresh lime juice. Serve in small sauce dishes or ramekins with Garden Veggie Rolls, Nori Veggie Rolls, or slices of fried Ginger Teriyaki Tofu. This is a fantastic sauce to marinade free-range chicken in!

Garden Fresh Spring Rolls

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!