Gluten Free Vietnamese Spring Rolls
I grew up with a very adventurous family, especially when it comes to food. We are, however, divided on these Vietnamese spring rolls, the boys against the girls. Mom and I love them, we’ll eat platefuls of them! My dad and brother, not so much. My dad calls them centipede rolls (because you can see through them) and thinks they have a weird texture.
But just ignore those silly boys, because these are delicious! They’re one of my favorite appetizers for snack nights in front of a movie or a quick lunch on the go. I’ve also seen these called Summer Rolls and I think that describes them perfectly! They’re light and refreshing and won’t heat up your kitchen to make. These aren’t fried like regular spring rolls. Instead you soak rice wrappers in hot water and roll veggies and whatever meat you’d like in them. They’re a much healthier version! So grab some of your friends and have a rolling party for these bad boys!
Vietnamese Spring Rolls with Almond Butter Dipping Sauce
The traditional dipping sauce for these rolls is made of peanuts but I usually make mine with almond butter, just because I don’t tend to have peanut butter in the house as it’s not Paleo. These are not a completely Paleo-friendly dish (due to the rice wrapper) so you can decide for yourself if you want to use almond butter or peanut butter. I think both taste fine. These are gluten free and dairy free through! And you can make them Vegan as well, just leave out the meat. I made both kinds this go-around as I brought them to work and one of my work studies is vegetarian. I used Chinese BBQ Pork in mine but shrimp or chicken would be yummy as well! Mix it up! Play with the ingredients. These are so versatile and I’ve tried tons of different vegetable combinations.
Vietnamese Spring Rolls
Easy gluten free Vietnamese Spring Rolls are the perfect summer meal when the last thing you want to do is heat up your kitchen!
For the Rolls
- Rice Spring Roll Wrappers
- Leaf Lettuce
- 1/2 cup matchstick carrots
- 1/2 cucumber sliced into strips
- 1/4 cup cilantro minced
- 1/2 cup bell pepper sliced into strips
- 2 cups vermicelli rice noodles or sweet potato starch noodles cooked and cooled
- 2 cups bean sprouts
- meat of choice: shrimp, chicken, pork (I used Chinese bbq pork)
For the sauce
- 1 cup almond butter smooth
- 2 tsp fish sauce
- 1/2 cup coconut aminos
- 1 tbsp lime juice
- 2 tbsp coconut sugar
- 2 tsp sesame oil
- 2 tbsp hoisen sauce optional
For dipping sauce: combine all ingredients in a small mixing bowl. Whisk together and refrigerate until needed.
For the spring rolls: cook noodles according to package direction. Drain and run cold water over noodles to cool. Set aside.
Bring a small pot of water to a boil. Fill a shallow baking dish with the hot water.
Arrange all filling ingredients nearby so they're all in easy reach. Soak a rice wrapper in hot water until soft and lay on a smooth surface.
Lay a piece of leaf lettuce on top of the rice wrapper and then arrange the rest of the veggies and meat over the top. Roll your spring roll up like a burrito, tucking in the edges as you go. Soak another rice wrapper and repeat until you run out of filling.
Serve spring rolls cold with dipping sauce. Leftovers can be stored in an airtight container with a damp paper towel over them overnight. They don't last long however, so eat them quickly!