With a peanut miso dipping sauce

On a trip to Vietnam, I was so surprised by the fresh-tasting Gluten-Free Summer Rolls. The texture combination of the soft wraps, and the crunch of fresh veg was almost like an opposite to the Chinese spring rolls we are used to when ordering a Chinese takeaway.

The fresh whole-leaf herbs add such a wonderful flavour and are perfect with the intense peanut butter dipping sauce, which can be adjusted to your taste with more chili or less vinegar. These Gluten-Free Summer Rolls are perfect in any season.

Peanut Butter Dipping Sauce

A typical peanut butter dipping sauce is made from sugar and hoisin sauce, which is fine, but we stepped up the deliciously healthy and added miso and apple cider vinegar for an additional health boost.

Apple cider vinegar has health benefits such as antimicrobial properties, supporting blood sugar levels, and may promote weight loss.

Naturobotanica’s hero superfood; Romaine Lettuce

Romaine lettuce isn’t on everyone’s list as an ultimate superfood, but it is on ours. Here are some facts:

• Romaine Lettuce may taste like Iceberg but it is considered a dark leafy green
• high in minerals, such as calcium, phosphorous, magnesium, and potassium.
• Has large leaves that can be used as wraps
• packed with vitamin C, vitamin K, and folate. It’s a good source of beta-carotene, which converts into vitamin A in the body.
• Can be eaten every day and is low in sodium and calories

Mung Bean Noodles

Mung Bean Noodles are not on everyones radar, but they should be! Mung bean noodles are made from; Mung Beans! Offering an alternative to the regular wheat noodles. They are lower in carbs, high in fibre and gluten-free

Gluten Free Summer Rolls

Delicious gluten free summer rolls with peanut dipping sauce

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Cook Time 0 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course, Snack

Cuisine vietnamese

Servings 6 Rolls

Calories 225 kcal

Ingredients

  

• 6 Sheets 22cm/8.5″ round rice paper We love Bamboo Tree
• 1 cup Shredded or grated carrot
• 1 cup shredded or grated beetroot
• 43 g Mung Bean Noodles We love Lungkow Glass Noodles Mung Bean Vermicelli
• 6 Leaves Romaine Lettuce
• 8 leaves Fresh Mint
• 5 Leaves Fresh Corriander
• half Cup Beansprouts
• 8 whole cooked prawns optional
• 1 handful edible flowers optional

For the peanut dipping sauce

• 1 tbsp peanut butter
• 1 tbsp Miso Paste
• 1-2 tbsp Apple cider vinegar
• 1-2 cloves garlic crushed
• 1 tsp crushed chilli or siracha sauce
• 1 tbsp real maple syrup

Instructions

 

Peanut Sauce

• Combine the Peanut Dipping Sauce ingredients. Mix until smooth. Adjust sour with vinegar, salt and spices to taste.  Thickness can be adjusted with water.

The Summer Rolls

• Place vermicelli noodles in a sacepan with 'just' boiled water and cover for 3 minutes. Drain immediatley after this time and set aside to cool.
• Remove the hard core of the lettuce leaves and place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up tightly, do 6 of these.
• Fill a large bowl with warm water and place the rice paper smooth side down into the water for 2 seconds. Then place smooth side down onto a teatowel.
• Place the lettuce bundle with the seam side down onto the middle of the rice paper. Add some carrot and beatroot next to it with the fresh mint and corriander & prawns if using
• Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
• Serve & enjoy stright away with the peanut dipping sauce.

Notes

OTHER FILLING IDEAS

• Other shredded vegetables like cucumbers or pak choi
• Alfalfa, watercress, bean sprouts, chives
• shredded soft tofu
• Shredded chicken 

Calorie information per roll

225 kcal per roll including dipping sauce. Per roll Serving:93g Calories:135cal (7%)Carbohydrates:14.2g (6%)Protein:9.5g (23%)Fat:1.1g (2%)Polyunsaturated Fat:1.1gCholesterol:75mg (25%)Sodium:120mg (9%)

Keyword Summer Rolls,gluten free,