Vietnamese Spring Rolls

Vietnamese Spring Rolls Gluten free Egg Free Dairy Free

I loved these.  I thought they were healthy, light, flavorful, crispy.  The rest of the family wasn’t a huge fan.  I made mine with pork but I think the shrimp would have been even better.

Adapted from thefoodnetwork.com

Ingredients

  • 5 ounces thin rice stick noodles
  • 2 tablespoons coconut aminos, divided
  • 1 pound browned unpeeled large shrimp (or you can just use brown pork sausage instead just skip to step 2)
  • 3 tablespoons pineapple juice
  • 1 tablespoon chili garlic sauce
  • 2 teaspoons coconut sugar
  • 1 large cucumber, unpeeled, seeded, and cut into matchsticks
  • 1 large carrot, peeled and grated
  • 3/4 cup fresh cilantro, chopped
  • 3/4 cup fresh mint, chopped
  • 12 (8 1/2-inch) round rice paper wrappers
  • 12 leaves Bibb, Boston, or other soft lettuce

    Soy Ginger Dipping Sauce:

  • 1/2 cup coconut aminos
  • 1/4 cup rice wine vinegar
  • 2 tablespoons finely grated ginger
  • 2 tablespoons chopped green onion
  • 2 medium cloves garlic, minced
  • 2 teaspoons coconut sugar
  • 1 teaspoon sesame oil

Instructions:

  1. Soak the rice sticks in enough hot water to cover by 1 inch for 15 minutes.
  2. If using pork, brown pork then skip to step 3.  Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon coconut aminos. Add the shrimp and cook until just firm, 1 to 2 minutes. Remove the cooked shrimp to a cutting board and cool for 3 minutes. When cool enough to handle, peel, devein, and coarsely chop. Set aside.
  3. Whisk the pineapple juice, remaining 1 tablespoon coconut aminos, chili garlic sauce, and coconut sugar together in a medium mixing bowl.
  4. Drain the noodles in a colander. Add the noodles to the pineapple juice mixture, toss, and set aside while preparing the vegetables.
  5. Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Transfer any unabsorbed liquid from the noodles to the cucumber mixture and toss to combine.
  6. Cut the noodles into small 1 to 2-inch pieces with kitchen shears.
  7. Fill a pie dish with warm water. Dip 1 rice paper wrapper into the water for 10 seconds, then transfer to a cutting board until the wrapper is pliable and slightly tacky, approximately 1 minute.
  8. Place 1/4 cup of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon 2 tablespoons chopped shrimp (or pork) on top of the vegetables. Top with 1/4 cup noodles. Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf and serve with.

Soy Ginger Dipping Sauce.

  1. Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for spring rolls.

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