Rice Paper Spring Rolls ~ Matless Monday

Hey hey, it’s Monday again! At least it’s a short work week with Easter rolling on up. This week I thought I’d share my rice paper spring rolls with you. These are vegetarian, gluten-free, fat-free and almost sugar-free…that’s what happens when you eat your veggies 🙂 When I first started making these I thought it would be a tedious task but it really is simple once you get the hang of it.  You can make a meat variation of these by adding chicken or shrimp 🙂 But in honour of Meatless Monday, we’ll keep it strictly veggie!

SAMSUNG

When I first tried these, I had no idea how to roll them so I did what everyone does when they need to find something out – I Googled it. There are a bunch of how-to videos out there. I liked this one. The rice paper becomes very pliable after being soaked in warm water for a few seconds, lay them flat, add your ingredients, roll it up and that’s all folks!

Rice Paper Spring Rolls – Vegetarian and Gluten-Free

Makes 10 rolls

10 sheets of rice paper
2oz (56g) of dry vermicelli rice noodles, cooked according to package
2 carrots, grated
3 green onions, julienned
1/2 cup cucumber, julienned
1/2 red pepper, julienned
30 leaves of spinach
Bunch of cilantro – about 1/4 cup

The ingredients

The ingredients

Cook the vermicelli noodles according to package directions and set aside. I cooked mine by bringing a pot of water with a bit of olive oil to a boil, add the noodles, remove from heat and let sit for 3-5 minutes, then rinse and set aside. Prepare all your veggies and have them all laid out in front of you making the spring rolls easy to assemble. Soak the rice paper, one at a time in a bowl of warm water for a few seconds, let the excess water drip off, lay the rice paper flat with the rough side up on a plate or cutting board, add the veggies and some noodles – the rice paper will soften more and should be easy to roll – if it is not, soak it in the warm water for a few more seconds. Roll it up like a burrito, repeat until you have 10.  Cut them in half before serving, add a side of homemade sweet chili sauce for dipping and you are GTG…(good to go!)

Soak rice paper for a few seconds

Soak rice paper for a few seconds

Add your ingredients

Add your ingredients

Soak rice paper for a few seconds

Roll it like a burrito!

Veggie goodness!

Veggie goodness!

For the chili sauce I used this recipe. I used cornstarch instead of gar gum and I also did not have cooking sherry and it turned out just fine.

These are best if eaten right away, but I have taken them for lunch the next day. I find it’s best if you wrap them individually and tightly in cellophane. I wouldn’t keep them for longer than a couple days though.

Nutritional Info (for one roll):
67 Calories, 15g Carbs, 0g Fat (Yes – ZERO!), 1g Protein, 1g Sugar, 91mg Sodium

Nutritional Info (for 1 Tbsp of Sweet Chili Sauce):
20 Calories, 7g of Carbs, 0g Fat, 0g Protein, 1g Sugar, 125mg Sodium

2 Comments

  • Heavy D March 25, 2013 at 9:25 am

    I make these all the time except with bean sprouts instead of noodles and a natural peanut butter + ginger sauce. YUM. we should swap sauce recipes!

    Reply
    • thehappyhealthfreak March 25, 2013 at 9:28 am

      This is the first time I used noodles…worked out great! And same thing with the sauce…thought I’d try something different 🙂 Yes, send me your recipes!!

      Reply

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