Gluten Free Summer Rolls
Delicious gluten free summer rolls with peanut dipping sauce
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