Ingredients
Scale
For the Gluten Free Spring Rolls:
- 4 sheets Rice Paper
- 80 gr Carrot (cut in thin sticks)
- 60 gr Cucumber (cut in thin sticks)
- 1 small piece Spring onion
- 15 Mint Leaves
- 1 pinch Thai Coriander
- 2 sprigs Sweet Thai Basil
- 120 gr White Cabbage (thinly sliced)
- 120 gr Green Lettuce green (thinly sliced)
For the Tamarind Dip:
- 6 tbsp Tamarind Paste
- 1 tsp Palm Sugar or Coconut Sugar
- 2 tbsp Coconut Aminos (or GF Soy Sauce if you can tolerate Soy)
- 1 tbsp Sesame Oil
- 1 tbsp White Sesame Seeds (roasted)
Instructions
For the Gluten Free Spring Rolls:
- Start by soaking one of the rice sheets in lukewarm water until it becomes soft and slightly sticky. Place the sheet onto a dry plate or cutting board.
- Place all the vegetables in a row across the center of the rice sheet, leaving about 2 inches uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce until it’s thigh and sticks together.
- Repeat these steps with the remaining ingredients and when all of your gluten free spring rolls are done, cut each one of them in four pieces.
For the Tamarind Dip:
- Heat up the sesame oil in a small saucepan, when it starts to sizzle, add in all the other ingredients I and mix well until the sauce reaches a boil.
- Allow your tamarind dip to cool down and serve it together with your gluten free spring rolls.
- Category: Starter