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
• 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)
(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. :)
