This past week marked another gathering of my book club, affectionately known as The Yogi Book Club: food, fun, great conversation and perhaps an occasional yoga pose thrown in for good measure. Our book of the month was The Hunger Games by Suzanne Collins. I know… it’s not yoga, but a captivating story just the same, and to be honest, I couldn’t put the darn thing down.
In honor of The Hunger Games, we decided to create dishes that had a freshly-picked feel. My offering, and what I’m sharing today, is the lovely Spring Roll. They are the perfect appetizer and usually a crowd-pleaser, plus they are good for you. Gluten-free, dairy-free and so easy to make, I think this might be something you add into your recipe arsenal. Enjoy!
by Laura Friendly
Start to Finish: 45 minutes
makes: 12 to 14 wraps
- 1 package of gluten-free spring roll wrappers
- 4 oz. dried bean threads or rice noodles
- 1 large head of lettuce, cleaned, bottoms removed, cut to about 4 inches long
- 1 cup of shredded carrots
- 1 large English cucumber, sliced into thin ribbons
- 1 cup of cilantro, cleaned and stems removed
- 2 to 3 spring onions, thinly sliced
- sea salt
Cook bean threads or rice noodles according to instructions, drain and cut in half, length-wise. Set aside.
Place one spring roll wrap into a bowl of warm water. When the wrap has become pliable and bendy, around 15 seconds, remove from the water and place onto a clean kitchen towel and pat dry.
Starting on one end of the wrap, place a piece of lettuce. On top of that add a little carrot, bean threads or rice noodles, cilantro, onion and cucumber. Sprinkle with sea salt and roll up the wrap, being sure to fold-in the sides. Continue until all rice wraps have been filled.
These are best eaten fresh, but can be stored in the refrigerator, in an air-tight container, for about 24 hours.
Sweet & Spicy Dipping Sauce
by Laura Friendly
Start to Finish: 15 minutes
makes: about 12 oz.
- 1 tbsp corn starch
- ¼ cup cold water
- 1 cup water
- ½ cup sugar
- ¼ cup agave nectar
- 4 tbsp gluten-free soy sauce (I use San-J Organic Tamari Gluten-Free Soy Sauce)
- 2 tbsp fish sauce (to make this vegan, use more soy sauce instead)
- 3 garlic cloves, minced
- 1 Serrano pepper or hot pepper of choice, minced (you can remove the seeds to reduce the heat)
- juice of 2 limes (about 4 tbsp)
Combine corn starch and ¼ cup of cold water, mix until corn starch is dissolved and set aside.
In a non-stick sauce pan, over medium heat, combine 1 cup water and sugar, stirring until sugar dissolves. Add in agave, soy sauce, fish sauce, garlic, pepper, lime juice and bring to a boil, mixing well. Simmer for about 10 minutes. Reduce heat to low and add in cornstarch mixture. Stirring continuously, allow to simmer for about 2 to 5 minutes, until the sauce has started to thicken up.
Allow to cool completely, then transfer to an air-tight container and refrigerate.
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!