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Fresh spring rolls with sweet and sour sauce recipe vegan gluten free

Fresh Spring Rolls with Sweet and Sour Sauce - Vegan GF

Nutriment Health and Fitness
Add your protein of choice to these low calorie, plant-based wraps. Which can be added in the wrap or on the side.
The rice paper can be found in most grocery stores Asian food section. You may have to ask.
Fill each roll with your choice of crunchy and sweet vegetables.
Diet:
This dish is completely plant based, and low in calories . Perfect dinner if you are on my weight management program. You just need to add your choice of protein.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, plant-based diet, and weight management friendly.
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Prep Time 15 minutes
Cook the protein of choice 15 minutes
Total Time 30 minutes
Course dinner, entree, lunch
Cuisine American
Servings 8 Servings

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 zing
    Add 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.
Keyword Dairy-Free, fresh spring rolls, gluten free, plant based, plant-based meat, recipe, rice paper, sweet and sour dipping sauce, vegan, vegetarian
Tried this recipe?Let us know how it was!