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Gluten Free Spring Rolls with Tamarind Dip from the Chef at Anantara Layan (GF, DF, SF)

Ambra Torelli
Course Starter
Servings 4

Ingredients
  

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.