Vegetarian Spring Rolls with Thai-Style Peanut Sauce - Gluten Free

I could eat ethnic food every day of the week and never tire of it. Spring rolls are a favorite of mine that I order anytime they are available in Asian restaurants. Recently I learned how to make spring rolls at home! My gluten free spring rolls taste just as good (if not better) than many spring rolls I have tried in restaurants, and guess what? They aren't difficult to make at all, I promise! My husband and I had so much fun making them together. They were a hit with my whole family (the kiddos too!), and the left overs we had for dinner the next day tasted even better the day they were made. Yum!!


These tasty gluten free spring rolls taste great dipped in the smooth Thai Style Peanut Sauce. I used Earth Balance Natural Creamy Peanut Butter to make the sauce. I prefer Earth Balance Natural Peanut Butter over other brands because it contains no sugar, is sweetened only with natural Agave syrup, and contains flax seeds (which are rich in Omega 3 content). Unlike other natural nut butters, Earth Balance Nut Butters need no stirring... hoorah! Give Earth Balance Natural Peanut Butter a try and let me know what you think!


My Gluten Free Vegetarian Spring Rolls with Thai-Style Peanut Sauce are sure to become a fun family favorite in your household too! Both kids and grown ups alike love dipping these fresh tasting finger foods into the nicely seasoned peanut sauce. Whether served as a main dish, appetizer, or side dish, these beauties are delicious, satisfying, and wholesome.


Vegetarian Spring Rolls with Thai-Style Peanut Sauce - Gluten Free

1 1/4 ounces dry rice vermicelli (thin rice noodles), or enough to yield about 1 cup cooked

1 1/4 cup shredded carrots

1 1/4 cup shredded cabbage

2 scallions (white and green parts) sliced very thin

15 fresh basil leaves, chopped

15 fresh mint leaves, chopped

2 tablespoons fresh cilantro, chopped

1/4 cup peanuts, crushed

1 tablespoon fresh ginger, grated

1 tablespoon gluten free soy sauce (Tamari)

1/2 tablespoons fresh lime juice

1 teaspoon toasted (dark) sesame seed oil

15 (8-inch) round gluten free spring roll wrappers (made from tapioca or rice; in the Asian section of your market)

1 batch Thai Style Peanut Sauce (recipe to follow)

Bring a large pot of water to boil over high heat. Remove from heat and stir in the rice noodles. Let stand 10 minutes, stirring occasionally, or until soft and opaque. Drain and rinse under cold water for 30 seconds; drain again. Cut into 1-inch lengths and transfer to a large bowl.

Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.

Prepare a bowl of warm water large enough to dip the rice papers. Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds. Transfer to a flat work surface. Working quickly, put about 1/4 cup filling on each wrapper. Fold the bottom of the wrapper up over the filling, and then fold each side toward the center. Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper. Wrap in plastic to keep from drying out. Repeat with remaining wrappers and filling. Serve at room temperature, with Peanut Dipping sauce. Alternatively, refrigerate for a minimum of 2 hours, or overnight, and serve chilled or return to room temperature. Yield: 15 Spring Rolls

Thai-Style Peanut Dipping Sauce - Gluten Free

1/2 cup warm water

1/2 tablespoon sugar

1/2 cup Creamy Peanut Butter (I use Earth Balance Natural Creamy Peanut Butter)

1 1/2 tablespoons gluten free soy sauce (Tamari)

1 tablespoon coconut milk

1 tablespoon fresh lime juice

1 teaspoon Chinese chili paste (use spicy or sweet chili paste depending on your taste preference)

1 large clove garlic, finely chopped

In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved. Add the remaining ingredients, whisking until smooth and well blended. Serve at room temperature. Yield: about 1 1/4 cups sauce.

*Recipe adapted from The Gluten Free Vegetarian Kitchen cookbook.

*For more gluten free meal ideas check visit the Gluten Free Homemaker and check out the What Can I Eat? page.

Enjoy!

Asian Rice Noodle Salad - Gluten Free

This is the perfect time of year to serve this light, refreshing dish. It's clean and simple ingredients allow the flavors of the dish to shine through in a subtle and delicious way. It is filling enough to serve as a main dish, yet would also make a lovely side dish. The home made peanut dressing gives it a unique ethnic flair that is sure to please. If you have left-overs, try giving the salad a make-over by heating it in a skillet with hot oil, cracking eggs into wells in the top of the dish. Cover and reduce heat to low. Heat until eggs are cooked to desired doneness. This salad will also be a welcome addition to any buffet table, potluck or barbecue. Try eating it with chopsticks for fun! Drop me a line in the comments section and let me know how you and your family enjoyed it. :)

Asian Rice Noodle Salad - Gluten Free

1 package (8.8 oz) thin rice noodles (in the Asian section of your supermarket)

1 bag baby spinach

1 large carrot, shredded

1/2 cup pineapple tidbits

1/4 cup minced fresh cilantro

1 green onion, thinly sliced

SESAME PEANUT DRESSING

1/4 cup peanuts

1/4 cup water

1/4 cup lime juice

2 tablespoons Tamari Soy Sauce, Wheat Free
1 tablespoon brown sugar

1 tablespoon vegetable oil

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon red pepper flakes

Cook noodles according to package directions (be careful here... the directions say to SOAK the noodles in boiling water after removing them from the heat, do NOT boil the noodles as you would normally; I made this mistake the first time I made these noodles!) Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion.

In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and RINSE IN COLD WATER; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Serve immediately. Yield: 8-10 servings

Enjoy!