Gluten-Free Spring Rolls in Rice Paper

Ingredients

• 1 cup cooked rice, quinoa, or certified GF noodles 1 cup cooked rice, quinoa, or certified GF noodles
• 1 cup protein of choice (cooked chicken, shrimp, firm tofu, or chickpeas) 1 cup protein of choice (cooked chicken, shrimp, firm tofu, or chickpeas)
• 2 cups fresh vegetables of choice (julienned carrots, cucumber, bell peppers, shredded lettuce, fresh herbs) 2 cups fresh vegetables of choice (julienned carrots, cucumber, bell peppers, shredded lettuce, fresh herbs)
• 8-10 rice paper wrappers 8-10 rice paper wrappers
• 2 tbsp gluten-free sauce (GF tamari, GF peanut sauce, or GF sweet chili sauce) 2 tbsp gluten-free sauce (GF tamari, GF peanut sauce, or GF sweet chili sauce)
• 1 tbsp fresh lemon juice or rice vinegar 1 tbsp fresh lemon juice or rice vinegar
• 1 tsp sesame oil or olive oil 1 tsp sesame oil or olive oil

Instructions

1. 1

   Prepare your base ingredients: Cook the rice or certified gluten-free noodles according to package directions, aiming for about 10-15 minutes until tender. Once cooked, drain and set aside to cool slightly. If using quinoa, cook it until fluffy and set aside.

2. 2

   Prepare your protein: If using chicken or shrimp, cook them until fully done, ensuring any marinades or seasonings used are gluten-free and verified. For tofu, press and pan-fry or bake until golden brown and firm. If using chickpeas, rinse and drain them well.

3. 3

   Prepare the fresh vegetables: Wash and thinly slice or julienne your chosen vegetables, such as carrots, cucumber, and bell peppers, into bite-sized pieces. Shred lettuce and chop any fresh herbs like mint or cilantro. Aim for about 15-20 minutes of prep time for all vegetables.

4. 4

   Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 20-30 seconds until it becomes pliable and soft. Carefully lay the softened wrapper flat on a clean, damp surface. Arrange a small portion of the cooked rice or noodles, protein, and a colorful mix of fresh vegetables and herbs in the center of the wrapper.

5. 5

   Roll the spring rolls: Fold the bottom edge of the rice paper over the filling, then fold in the sides. Tightly roll the spring roll upwards to enclose the filling completely. Repeat this process for all remaining wrappers and fillings, which should take about 10-15 minutes. Prepare the dipping sauce by whisking together the gluten-free sauce, lemon juice or rice vinegar, and sesame oil or olive oil in a small bowl. Serve the fresh spring rolls immediately with the prepared dipping sauce.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.