An easy and low calorie meal or snack to make. With the delicious dipping sauce, it makes the whole meal blend together.
For my choice of plant-based protein, I added in cooked mung dal. Delicious!
A crunchy texture, with a sweet and tangy dipping sauce.
The rolling of the rice paper is like rolling up a burrito. Super simple. They just need to be soaked in a little warm water for 30 seconds. Then start filling the center of the rice paper with your choice.
You can find rice paper rounds in most grocery stores. It should be in the Asian food section. Ask you can’t find it.
About Rice Paper Rolls:
They are a great gluten free alternative to any heavy carbohydrate bread. Simple to fill, roll and eat!
Ideas can be:
- nut butter and jam
- avocado slices and vegetables
- protein and vegetables
- what ever you put on a sandwich, fill these rice papers up instead to lower your calorie intake.
DIET:
This meal is completely plant-based, with an option of protein choice to add in or on the side. Perfect if you are on my weight management program.
A low calorie and low carbohydrate meal. Full of fresh cut vegetables.
Vegan, Vegetarian, Sodium Friendly, Child Friendly, Diabetic Friendly, Celiac Friendly, Plant-Based Recipe, and Weight Management Friendly.
Fresh Spring Rolls with Sweet and Sour Sauce - Vegan GF
Equipment
- Large Pot
- Shallow dish for water to soak rice paper
- lint free dish towel (tea towel)
- tsp, tbsp, 1/2 tsp, 1/4 cup, 1/4 tsp
Ingredients
- 1/2 Package of rice vermicelli
- 1 tsp Roasted sesame oil
- 8-10 Round Rice paper sheets
Dipping Sauce
- 2 tbsp Tomato paste
- 2 tbsp Tamari gluten free or Soy Sauce - low sodium
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 cup Coconut Palm sugar
- 4-6 tbsp Water
- 2 tbsp Corn starch
- 1/4 tsp OPTIONAL Red Pepper Flakes for a little zing
Vegetables sliced thin of choice.
- 1-2 Carrot peeled, and sliced into thin strips or use a vegetable peeler
- 1-2 Cucumber sliced into thin strips or use a vegetable peeler
- 1-2 Celery pieces sliced into thin strips
- 1-2 Spring onions sliced
- 1-2 Radish sliced
- 1 Rinsed can of Water chestnuts - sliced
Instructions
Cook the Vermicelli noodles
- Add water to a pot and bring to a boil.Add in the vermicelli noodles and cook for 3 minutes or according to the package.Drain and Rinse the noodles well with cold water. Add them back to pot and toss with the sesame seed oil.Set aside
Dipping sauce
- In a small bowl add in 4 tbsp of water and the cornstarch. Whisk well.Small pot on medium low heat, add in the tomato paste, garlic, onion, rice vinegar, tamari soy sauce and coconut sugar. Whisk all ingredients well. Let simmer for 5 minutes.Add in the optional red pepper flakes for a little zingAdd in the cornstarch and water mixture and whisk all together until thickened. 1-2 minutes. Remove from heat and let cool.
Make the fresh rolls
- Add warm water to a round dish.Arrange all the sliced vegetables and protein in reaching distance.Add 1 rice paper into the warm water and let sit for 20-30 seconds. it should be easy to bend but not mushy. Place it on your tea towel flat.Add in small amounts of each of your vegetables and protein across the center of your rice paper. Leave an inch on the sides to fold over the filling.Begin by folding over the sides over the fillings. Take the end and begin to roll upward, turning and folding until you reach the other side. Like you would a burrito. Repeat these steps for the next roll.Note: Once you get faster at filling and rolling, add the next rice paper to the water so it will be ready for your next roll!
- Serve with a small bowls of the dipping sauce for each person, unless you don't mind double dippers!.
- If you are pre-making these, store them covered in the fridge. Consume within 24hrs.