A few years ago when we went on an elimination diet for my then 11 month old, I was pretty willing to try anything new that we could actually have. When I discovered that our local store carried spring roll skins I just had to get them. With just tapioca starch and rice starch, they were quite allergy friendly and therefore acceptable on our restricted diet. (Note: ingredients vary depending on the brand, be sure to check the label!)
It might have been a silly purchase as I always thought I did not care for spring rolls. But as it turns out, I am just not a fan of lots of vermicelli noodles with hardly anything else in there, and I do not like them fried. It only took a few tries for me to decide that I really did like them!
Since then, I have tried them many ways. Just vegetables (which I do not recommend), lots of noodles, and different dressings and vegetable combinations. This one is my my favorite, even it if is not very traditional. Lots of vegetables, and just enough brown rice spaghetti (instead of the traditional rice vermicelli) to help them hold shape and make them easy to eat.
A flavorful dressing for the vegetables, and a fun (even if far from traditional) dipping sauce make it a very flavorful and nice snack or appetizer. Or you could eat a full meal of them. *cough*
- 2 cups of thinly sliced veggies, no seeds (see below for more on this)
- 2 oz (dry) brown rice spaghetti, broken into quarters and cooked according to package directions
- Juice from one lime
- 5-6 mint leaves, chopped
- 1 tablespoon rice wine vinegar
- 1 tablespoons coconut aminos
- Up to 2 teaspoons sugar, or about 1½ teaspoons honey (optional)
- ¼ teaspoon toasted sesame oil
- a heavy pinch of black sesame seeds
- 1 clove of garlic, minced
- ½ teaspoon freshly grated ginger
- a heavy pinch salt
- a pinch of cayenne if desired
- Appr. 20 Spring roll skins (the dry kind)
- For the dressing:
- 2 tablespoons coconut aminos
- 2 tablespoons fruit only apricot jelly
- For the vegetables use a few of any of the following: english cucumbers, carrots, cabbage (purple and green), peppers, and chives. The firmer the vegetable is, the narrower it needs to be cut. If using chives, cut them into small pieces as big pieces are too strong (learned that the hard way). For cucumbers and bell peppers just use the flesh, not the seeds. For the most colorful combination use ½ an English cucumber, a few carrots, a red pepper, and about ¼ of a red cabbage.
- Mix together the vegetables and noodles. Dress with the coconut aminos, sesame oil, mint, lime, rice wine vinegar, ginger, and garlic, sugar (if using) and salt to taste. You can add more sesame oil if desired, but I prefer it in small amounts. You can add a pinch or two of cayenne for a touch of spice.
- Soak a wrap in a pan of warm water for 10-12 seconds until fully pliable. Put it onto a very smooth surface. Add another wrap to the water. Put a small amount of dressed noodles and vegetables in the center, keeping the pile oblong. Fold up the top and bottom of the wrap over the vegetables. Fold over one end. Tightly roll the the wrap away from you. (Think burrito wrap, but with just a bit of filling and VERY tightly.)
- Repeat until you have used up all of the vegetable mixture.
- For the dipping sauce blend together the apricot jelly and coconut aminos or balsamic vinegar.