Gluten Free Spring Rolls
Chef/owner Huong of Le Quy restaurant was kind enough to teach me how to make traditional gluten free spring rolls. Please make sure when you are shopping for ingredients, it is really important to make sure they are gluten free. Rice paper should only have two ingredients; rice and water. Huong always recommends the brand Three Ladies, which is available both at Amazon.com and Chinese supermarkets.
To read Chef Huong’s interview and learn more about Le Quy, click here.
Rice noodles, cooked to directions.
Green salad, whole or chopped. Any type of lettuce is fine, or you can mix several varieties.
Any meat. (Pork, shrimp-halved, tofu, etc. Meat should be thinly sliced.)
Cucumber, sliced thinly like the bean sprouts (opt)
Fill a large bowl with warm water. (Temperature is important. You don’t want it cold, or boiling hot. It should be somewhere in the middle.) Hold the rice paper on the top and dip the rice paper in, one section at a time, rotating your hands to keep the holding the rice paper upright. This will help prevent tearing. Quickly put the damp rice paper onto a flat surface. If you can imagine a circle, all ingredients go on the top half in this order( from the top edge to the center): 3-4 mint leaves in a line, noodles, vegetable, then the protein. Ingredients should not be piled high or it will be hard to roll without the rice paper falling apart. From the top of the rice paper, fold a few inches of rice paper over the noodles past the protein. Fold in each side carefully, then put in a long chive. Roll the rice paper up the rest of the way. This will take a lot of practice to perfect. If the rice paper tears, don’t worry. You can dip another rice paper in the water then put the torn wrap on top of the new one. (You have a double rice paper wrap, but still tastes yummy.)