Thai Gluten-Free Vegetarian Spring Rolls

Allergens

N/A (Note: Check ingredients for potential allergens)

Ingredients

• 12 large gluten
• free rice paper wrappers
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1 cup shredded red cabbage
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, coarsely crushed
• 1 cup gluten
• free sweet chili sauce for dipping

Instructions

1. Fill a large shallow dish with warm water and soak the rice paper wrappers one at a time until softened, about 30 seconds. Transfer to a clean kitchen towel.
2. Arrange the ingredients in separate lines on a cutting board or tray for easy assembly.
3. Place a softened rice paper wrapper on a clean surface. Add a small amount of carrots, cucumber, red cabbage, bean sprouts, green onions, mint leaves, and cilantro leaves near the bottom edge.
4. Sprinkle a few crushed roasted peanuts over the vegetables.
5. Carefully roll up the spring roll, tucking in the sides as you go, and seal with a dab of water at the top edge.
6. Repeat for all wrappers and ingredients.
7. Slice each roll in half on the diagonal, and arrange on a serving platter.
8. Serve with gluten free sweet chili sauce for dipping.

Chef’s Insight

Balance the flavors of sweet, sour, spicy, and salty to create a well-rounded dish.

Notes

Ensure all ingredients are gluten-free to maintain a safe recipe for those with gluten sensitivities or allergies.