Gluten-Free Spring Rolls

These gluten-free spring rolls are a delightful blend of fresh vegetables and protein, wrapped in delicate rice paper for a satisfying crunch. Perfect as a light snack or appetizer, they are refreshing and customizable to your taste.

Ingredients

• Rice paper wrappers - 8 sheets
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Avocado - 1 ripe, sliced
• Fresh cilantro - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Cooked shrimp or tofu - 100 grams, sliced
• Lettuce leaves - 4 large
• Soy sauce (gluten-free) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon

Steps

1. Prepare all the vegetables by washing, peeling, and cutting them into thin strips.
2. If using shrimp, ensure they are cooked and sliced. If using tofu, sauté it until golden brown.
3. Fill a shallow dish with warm water and soak one rice paper wrapper for about 10-15 seconds until soft.
4. Lay the softened wrapper on a clean, damp surface. Start layering with a lettuce leaf, followed by the vegetables, herbs, and protein of your choice.
5. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top.
6. Repeat the process with the remaining wrappers and filling ingredients.
7. In a small bowl, mix together soy sauce, rice vinegar, and sesame oil to create a dipping sauce.
8. Serve the spring rolls fresh with the dipping sauce on the side.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 28 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Low in calories, making them a great snack option.
• Rich in vitamins and minerals from fresh vegetables.
• Good protein source when including shrimp or tofu.

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