Spring Rolls with a Sweet & Spicy Dipping Sauce

This past week marked another gathering of my book club, affectionately known as The Yogi Book Club: food, fun, great conversation and perhaps an occasional yoga pose thrown in for good measure. Our book of the month was The Hunger Games by Suzanne Collins.  I know… it’s not yoga, but a captivating story just the same, and to be honest, I couldn’t put the darn thing down.

In honor of The Hunger Games, we decided to create dishes that had a freshly-picked feel. My offering, and what I’m sharing today, is the lovely Spring Roll. They are the perfect appetizer and usually a crowd-pleaser, plus they are good for you. Gluten-free, dairy-free and so easy to make, I think this might be something you add into your recipe arsenal. Enjoy!

Spring Rolls

by Laura Friendly

Start to Finish: 45 minutes

makes: 12 to 14 wraps

• 1 package of gluten-free spring roll wrappers

• 4 oz. dried bean threads or rice noodles

• 1 large head of lettuce, cleaned, bottoms removed, cut to about 4 inches long

• 1 cup of shredded carrots

• 1 large English cucumber, sliced into thin ribbons

• 1 cup of cilantro, cleaned and stems removed
• 2 to 3 spring onions, thinly sliced

• sea salt

Cook bean threads or rice noodles according to instructions, drain and cut in half, length-wise. Set aside.

Place one spring roll wrap into a bowl of warm water. When the wrap has become pliable and bendy, around 15 seconds, remove from the water and place onto a clean kitchen towel and pat dry.

Starting on one end of the wrap, place a piece of lettuce. On top of that add a little carrot, bean threads or rice noodles, cilantro, onion and cucumber. Sprinkle with sea salt and roll up the wrap, being sure to fold-in the sides. Continue until all rice wraps have been filled. 

These are best eaten fresh, but can be stored in the refrigerator, in an air-tight container, for about 24 hours. 

Sweet & Spicy Dipping Sauce

by Laura Friendly

Start to Finish: 15 minutes

makes: about 12 oz.

• 1 tbsp corn starch

• ¼ cup cold water

• 1 cup water

• ½ cup sugar

• ¼ cup agave nectar

• 4 tbsp gluten-free soy sauce (I use San-J Organic Tamari Gluten-Free Soy Sauce)

• 2 tbsp fish sauce (to make this vegan, use more soy sauce instead)

• 3 garlic cloves, minced

• 1 Serrano pepper or hot pepper of choice, minced
  (you can remove the seeds to reduce the heat)

• juice of 2 limes (about 4 tbsp)

Combine corn starch and ¼ cup of cold water, mix until corn starch is dissolved and set aside.

In a non-stick sauce pan, over medium heat, combine 1 cup water and sugar, stirring until sugar dissolves. Add in agave, soy sauce, fish sauce, garlic, pepper, lime juice and bring to a boil, mixing well. Simmer for about 10 minutes. Reduce heat to low and add in cornstarch mixture. Stirring continuously, allow to simmer for about 2 to 5 minutes, until the sauce has started to thicken up. 

Allow to cool completely, then transfer to an air-tight container and refrigerate. 

You can also view this recipe on HelloGiggles.  :)