Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce Recipe

Name: Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 ounces rice vermicelli thin rice noodles, or enoug; 1 1/4 cups shredded carrots; 1 1/4 cups 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 tablespoon fresh lime juice; 1 teaspoon oil toasted, dark sesame seed; 15 inches gluten round, free spring roll wrappers, made from t; 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 pref; 1 clove garlic finely chopped

Servings: persons

1 1/4 ounces rice vermicelli thin rice noodles, or enoug
1 1/4 cups shredded carrots
1 1/4 cups 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 tablespoon fresh lime juice
1 teaspoon oil toasted, dark sesame seed
15 inches gluten round, free spring roll wrappers, made from t
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 pref
1 clove garlic finely chopped

1
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.
2
Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.
3
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
4
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.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/4 ounces rice vermicelli thin rice noodles, or enoug, 1 1/4 cups shredded carrots, 1 1/4 cups shredded cabbage, 2 scallions white and green parts sliced very thin, and more.

Yes, Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

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