One of the coolest things you can do while visiting a different country is taking a cooking class to explore the local cuisine and learn a bit more about the culture through foods and smells that are foreign to you.
My experience preparing these delicious gluten free spring rolls at the stunning Anantara Layan in Phuket is definitely one that’s hard to forget, and, if possible, it got me to fall in love with Thai people a little bit more.
The day I show up at “Dee Plee”, the Thai restaurant set on a cliff of Anantara Layan overlooking the most breathtaking view over the Andaman Sea, I am left speechless before the cooking class even starts.
As I step into this gorgeous outdoor restaurant, I find the most artistically presented food platters I have ever seen, showcasing all the exotic ingredients we would have used to cook, together with some edible ornaments that are simply placed there for the sake of making everything beautiful.
Take a look at this “dove” shaped out of a turnip, laying over a colorful bed of miniature Thai eggplant, green peppercorn and ginger roots. It’s only there to complete the presentation of the different varietals of local rice, and serves no other purpose than pleasing the eye.
Thai food presentation and the art of vegetable and fruit carving are renowed for being one of the most exquisite in the world. They were originated in the Sukhothai Kingdom nearly 700 years ago to please the King of Siam, and then ended up permeating the entire culture, from royal banquets to family dinners.
Ever since one of my friends in Bangkok explained to me that Thai and Italian food cultures are quite similar in terms of their approach to food, I always notice the immense pride Thai people bring into the way they serve their dishes. From the most sophisticated restaurant to a humble food cart, the aesthetic aspect of food is never neglected.
And the setup of my cooking class with “Spice Spoons”, the Anantara Cooking School, did nothing but exceed the expectations I had towards the gorgeously arranged Thai meals.
Chef Noon, together with her staff, welcomes me with the prettiest drink: an iced butterfly pea flower drink (purposely made without any sugar for me) that changes color from blue to purple when you squeeze in a little lime juice.
And, since I am so intrigued by this colorful flower, the Chef brings out some fresh butterfly pea buds so that we can use them to decorate the gluten free spring rolls we are about to make… and, last thing we know, we’ll end up creating a little competition among me, Chef Noon and Alec about who styled the cutest dish, as you can see in the video below.
Needless to say, under the supervision of a Thai Chef who cooks in a 5 Star resort, our gluten free spring rolls with tamarind dip couldn’t be anything but delicious!! And they made for the perfect starter of our hand made healthy dinner!
Yes, you read that right: even though Thai food can sometimes be heavy and quite saucy, Anantara, who also boasts an amazing detox program called “Anantara Balance”, allows their guests to design the menu of their cooking class according to their dietary preferences, hence for us everything was made with no sugar, gluten nor dairy!
Just like the amazing Sea Bass Wrapped in Banana Leaf that we cooked as our main… but I’ll save that story for another post!
Gluten Free Spring Rolls with Tamarind Dip from the Chef at Anantara Layan (GF, DF, SF)
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Fresh spring rolls packed with vibrant veggies and herbs, served with a tangy tamarind dipping sauce. Perfect for a light lunch or appetizer.
Ingredients
- 4 sheets Rice Paper
- 2 oz (80 gr) Carrot
- 2 oz (60 gr) Cucumber
- 1 small piece Spring onion
- 15 leaves Mint Leaves
- 1 pinch Thai Coriander
- 2 sprigs Sweet Thai Basil
- 4 oz (120 gr) White Cabbage
- 4 oz (120 gr) Green Lettuce
- 6 tbsp Tamarind Paste
- 1 tsp Palm Sugar
- 2 tbsp Coconut Aminos
- 1 tbsp Sesame Oil
- 1 tbsp White Sesame Seeds
Instructions
For the Gluten Free Spring Rolls
- Soak one rice sheet in lukewarm water until soft and slightly sticky.
- Place the softened rice sheet onto a dry plate or cutting board.
- Place vegetables in a row across the center, leaving 2 inches uncovered on each side.
- Fold the uncovered sides inward, then tightly roll from the lettuce end.
- Repeat with remaining ingredients.
- Cut each spring roll into four pieces.
For the Tamarind Dip
- Heat sesame oil in a small saucepan until it sizzles.
- Add all other ingredients and mix well until the sauce boils.
- Allow the tamarind dip to cool.
Notes
- To prevent rice paper from sticking, lightly dampen your hands with warm water before handling.
- For a spicier dip, add a pinch of chili flakes to the tamarind sauce.
- Store leftover spring rolls and dip separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
I am sure you are going to love the recipe for these authentic Thai gluten free spring rolls (…that tamarind dip is everything imo!!) and I hope that this article and vlog made you dream a little about exotic islands and that got you travel with your imagination through the sweet and delicious flavors of Thailand!
Until next time!
Ambra
Frequently Asked Questions
What type of rice should I use for the spring rolls?
You can use any gluten-free rice paper suitable for spring rolls, which can typically be found in Asian grocery stores.
How do I prepare the tamarind dip?
To prepare the tamarind dip, you will need to mix tamarind paste with water, sweetener, and chili to taste until you achieve your desired flavor balance.
What are some good fillings for the spring rolls?
You can fill your spring rolls with a variety of ingredients like shrimp, fresh vegetables, or herbs such as cilantro and mint for added flavor.
