This week was Coeliac Awareness Week and while I didn’t do a big feature on it, I wanted to post a recipe that everyone can eat, even those with Coeliac disease or gluten intolerance. These rice paper rolls are a great healthy recipe idea that can be made as appetisers, a snack or as part of a main meal.
Makes 12-15 rolls (depending on how much you fill each roll)
For Tofu Marinade
- 2½ tbsp lime juice
- ¼ cup gf tamari sauce (can use gf soy sauce)
- 1½ tbsp maple syrup or stevia e.g. Nativa (to reduce sugar)
Extra ingredients for the marinade for later
-1 tsp ginger
-½ – 1 tsp chilli flakes
-1 tbsp maple syrup or stevia e.g. Nativa
- ¾ cup bean shoots
- 60g carrots (1.5-2 small) cut into fine julienne or grated
- 1 small cucumber cut into fine julienne or grated
- 1 small red capsicum, cut into half and then thin strips
- 3 medium mushrooms, quartered and finely sliced
- ½ cup bean vermicelli noodles, added to hot water for 3-4 minutes and then drained and cooled
- ½ cup shallots
- ¾ cup mixed herbs cut in to chiffonade (thin strips) (I used mint, basil and Vietnamese mint but you could use others)
- 1 tsp oil
- 150g firm tofu (can use steamed chicken), cut into 1/2-3/4cm cubes
- 12-15 small rice papers
- Medium bowl of lukewarm water
- Pinch salt
- To make the marinade add the lime juice, tamari or soy sauce and 1 1/2 tbsp maple syrup or stevia in a medium bowl and combine well. Add the tofu / chicken and mix to coat. Put aside to marinate for 30-60 minutes.
- Once the tofu has marinated, heat a non-stick fry pan on medium heat, add the tofu / chicken and toast until golden. Remove from heat and put aside to allow to cool a little.
- In a pan add the remaining marinade and heat until it boils, then remove from heat and allow to cool. (This is done to kill any bacteria from the tofu or chicken that was marinating there, alternatively you can make a fresh batch of marinade but why waste this). Once cooled add the ginger, chilli and extra maple/stevia and combine well. Taste, make any adjustments if desired.
- To make the rice paper wraps: Dip one rice paper wrap into the luke warm water for 1-2 seconds coating completely and then place on a plate. In the centre of the circle and about 1.5cm in from the back edge add a few bean shoots, a tiny bit of carrot, cucumber, capsicum, mushrooms, about 6-8 tofu cubes, 1-2 tsp vermicelli, a sprinkle of shallots and herbs, and a pinch of salt. Be careful not to overload your wrap as it will be too hard to close it.
- To close the wrap: Bring the bottom of the wrapper up (where you left the 1.5cm without filling) over the filling, fold in the sides and then roll up. I left the front unsealed as it looks prettier but you can leave a gap at the front and seal this if preferred. Set aside, seam-side down, while you prepare the remaining spring rolls. Be careful not to place finished rolls on top of each other as they will stick.
- Serve with the dipping sauce as a appetiser, snack or meal alongside salad or vegetables.
- Avoid dipping the rice paper wrap in the lukewarm water for more than 1-2 seconds as it will get too soggy and tear when you want to roll it.
- Avoid overfilling the wraps as it will be too hard to close them without tearing them (less is more). This may take a bit of practice!
- Once finished rolling the rolls, avoid placing them on top of each other as they may stick and it’s hard to separate them.
- Store additional rolls and dipping sauce in the fridge.
Note: These rolls are suitable for those on a vegan, vegetarian, gluten-free, dairy-free, lactose-free diet. Those on the low FODMAP diet may need to omit the mushrooms from this recipe to make it suitable.