Gluten-Free Spring Rolls

These gluten-free spring rolls are super tasty and fun to make! I usually prepare extra veggies & tofu so I can make sushi at the same time, it makes for quite the feast!

For the Gluten-Free Spring Rolls

Ingredients: 8 rolls

• 1 red, orange, or yellow bell pepper, thinly sliced lengthwise
• 1/2 cucumber, thinly sliced lengthwise
• 1/2 cup carrots, thinly sliced (TIME SAVER – I buy the julienned bag from the store)
• 8 romaine or butter lettuce leaves, soften the spine
• 1/2 cup red cabbage, shredded (thinly sliced)
• 1/2 cup green cabbage, shredded (thinly sliced)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/8 cup fresh mint leaves
• Extra firm tofu
• 8 sheets rice paper
• seasoned rice vinegar
• 1 cake ramen noodles

Directions:

1. In a small sauce pan bring a cup of water to a boil. Once boiling drop the ramen cake in, stir and separate after a minute then let boil for an additional 3 minutes. Drain and rinse with cold water. Sprinkle with seasoned rice vinegar, maybe a teaspoon or two, just enough to wet it and keep it moist.
2. Meanwhile, slice all your veggies into thin strips. Cut your tofu into strips roughly 1/4 in think by 1/2 inch wide. Soften the spine of each lettuce leaf by gently squishing the spine between your fingers all the way along the spine. The leaves should now easily bend without breaking. Break off the ends, each piece should be about 4 or 5 inches long.
3. In a large saucepan heat some water over low heat, just hot enough that you can barely dip your fingers into it.
4. Before you dip the rice paper, assemble the ingredients for one spring roll using the lettuce leaf as your base. Layer whatever desired ingredients you want, be sure the include a small layer of mint in each one, this is what MAKES the spring roll!
5. Hold the assembled ingredients in one hand, with your other hand dip one sheet of rice paper into the hot water then quickly spread it out over a WOODEN cutting board. Vigorously rub your fingers over it, getting all the bubbles out. Then quickly lay the assembled ingredients in the middle. Grab one side and pull it over, tucking the sides as you go. Slowly continue to roll until the rice paper is securely wrapped around the roll.
6. Repeat for the remaining 7 rolls.

If you have left over ingredients you can use them up by making sushi or a Thai salad!

For the Peanut Sauce

Ingredients:

• 1/3 cup peanut butter
• 2 tbsp seasoned rice vinegar
• 2 tbsp gluten-free soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic
• 2 tbsp water

Directions:

1. Place all ingredients in a high speed blender or Cuisinart and blend until creamy. Add additional water if needed.

I usually make 2 to 4 times this amount as this sauce is great for salads, stir fry and even just for dipping veggies! It keeps for at least several weeks in the fridge!

I usually end up with some left over ingredients so I use them to make sushi, spam musubi & tofu musubi. It makes for quite a feast!