There are times when you come across a recipe idea that’s so awesome, it grabs your imagination and you just have to run with it.
That was the case with this adaptation of I wish it were spring rolls from Halifax blogger I Say Nomato which did indeed grab my interest – and taste buds! – so strongly that I made it 3 times, in as many weeks!
We all need more recipes that are straightforward, nutritionally sound & taste great! This checks all those boxes, features vegetables, and using rice paper rolls makes them naturally gluten free. Rolling is even easier if the veg mixture is cooled in the fridge for a few hours after cooking, making these a great do-ahead. Cook the veg mixture and keep it on hand n the fridge, to roll just before serving. Veg rolls on demand~
Don’t be afraid of rice papers if you’ve not used them before. While delicate, you’ll soon get the hang of using them; just follow the package directions for how long to hydrate. The 9-inch ones I used needed just a 5 second dip in a pie plate of warm water, and then softened as I placed the filling. Roll. Cut. That’s it!
Get the kids get involved. Let them have fun with the rolling! We all know they’re more likely to eat what they’ve helped to prepare – and what a way to get them to eat vegetables. Sub in other vegetables that you like or have on hand, being mindful of their texture and how they cook. The original recipe which uses different vegetables, suggests serving them with the veg uncooked. Go ahead and play with this fun recipe – that’s what I did!
Served here with sweet Thai chili sauce, gluten free Tamari sauce and peanut sauce. Use these or add your favourites – when it comes to dipping sauces, the more the merrier!
So Glad it's Spring Rolls
- 2 tablespoons oil (vegetable, olive, etc)
- 3 cups diced green cabbage
- 1 cup diced mushrooms (approx 3 - 4 large)
- 1 cup grated carrot
- 1 cup grated zucchini (squeeze with your hands to remove some liquid)
- 1 tablespoon chopped chives + 2 teaspoons for garnish
- 1 teaspoon GF Tamari sauce (or gluten free soy sauce)
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly grated pepper
- 8 pc approx. 9-inch rice paper wrappers
Chop the cabbage and mushrooms until they are very small, into fine dice.
Grate the carrots and zucchini. Hold the zucchini in your hands, and over a bowl, squeeze lightly to remove some of the liquid.
Heat a large skillet over medium. Add the oil and swirl it around. Add the vegetables to the skillet, stirring to combine.
Sprinkle in all the seasonings, and cook stirring, for about 15 minutes, until everything is nicely wilted. (Don’t forget to taste for seasoning along the way!)
Remove from heat and let cool; if you let it cool for a few hours, even overnight, in the fridge, it’ll help with easy forming of even rolls, and is a great partial make ahead.
Soften the rice paper rolls, one at a time, according to the package directions. Lay out on a flat surface for rolling. Add about 1/3 cup filling to the middle lower third of the rice paper wrapper. Fold in the sides, and roll up fairly tightly. Cut in half, stand upright on a platter and, and sprinkle with chopped chives.
Serve with dipping sauces: GF Tamari or soy sauce, peanut sauce, sweet Thai chili sauce.