Sunday, March 10, 2013

Vegetable Spring Rolls {Gluten Free}

My hubby and I got to have a fun date day out a couple weeks ago for my birthday and one of our stops was at a fabulous Thai restaurant.  We ordered their fresh spring rolls and loved the crunchy fresh filling and chewy rice paper wrappers and tasty dipping sauce.  This is my husband's recreation of those and the whole fam loved them.  Serve them up with our Cashew lime Chicken Satay or Chicken Almond Satay for dinner tonight. Enjoy!
Recipe: (makes about 10 spring rolls)
rice/tapioca paper "aka spring roll skin"
1 avocado, thinly sliced 
1 mango, sliced into thin matchsticks
4oz bean sprouts 
1/2 cucumber, sliced into thin matchsticks
2 medium carrots, sliced into thin matchsticks
4 large lettuce leaves, julienne
1/4 cup cilantro, chopped   

Dipping sauce:
equal parts agave nectar and fresh squeezed lime juice

1. Submerge 1 paper in lukewarm water for about 5 seconds and place on a cutting board.  Place a second paper into the water again for about 5 seconds then lay the second paper on top of the first.  

2. Fill the roll as shown below with avocado, mango, bean sprouts, cucumber, carrots, lettuce and cilantro.

3. Roll it up like a burrito
4. Fold each side over then roll the rest of the way over.  The paper will stick to itself.

5. Repeat until you've used up all you tasty filling.  Slice each roll in half at an angle.  Serve with a drizzle of dipping sauce over the top.

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