Have you ever been inspired by a dish you tried in a restaurant? We recently traveled to Austin for a wedding. We had lived in Austin for years before we were relocated to the Bay Area. As much as I would still move back in a heartbeat, Austin has changed a lot over the years. The skyline has added several new skyscrapers, and many of our old hangouts are no longer there. Town Lake was renamed Ladybird Lake, and there is construction all over the city.
One newcomer to Austin that we fell in love with is a take away restaurant called Snap Kitchen. This place is a treasure. They have several big refrigerated cabinets full of gluten free items. The refrigerated sections were broken down into breakfast, lunch, and dinner. 99% of the foods are all gluten free, prepared with extra care. There are two microwaves on the counter, so you can heat your food up before you go. Everything is sustainable, recyclable, and compostable.
We ate at Snap Kitchen a few times and one of our favorite dishes was a deconstructed spring roll. The flavors were crisp and the noodles were not soggy. I tried to recreate a similar noodle bowl, one that I hope you will enjoy. Hopefully, this easy spring roll recipe will be a lot easier for you to make.
Let’s not even go there with rolling spring rolls. This deconstructed spring roll recipe has all of the same flavors with almost NO work :-).
To see a fun way to make a real traditional spring roll, you can check out my friend Chef Huong’s easy to follow recipe to make your own Traditional Spring Rolls. His restaurant, Le Quy, is wonderful for those who are gluten free because he takes a lot of precautions to prevent cross contamination. You can also try this deliciously simple spring roll recipe, just substitute tamari for the soy sauce!
Here are some photos to show you how easy this spring roll recipe is to make:
Here is a close up of the organic micro greens I used:
This is what your noodles should look like when they are cooked. They get translucent like this:
- 1 package of organic micro greens You can substitute salad greens. I found these at Trader Joe's
- 1 package Mung Bean noodles
- 1 red pepper chopped
- 1 scallion sliced thinly
- 2 avocados cut into bite sized pieces
- 2 chicken breasts grilled and chopped
- 2-3 tablespoons cilantro
- 3 tablespoons black sesame seeds
- 1/8 teaspoon ground ginger
- 1/2 teaspoon honey
- 1 teaspoon lemon juice
- 3 tablespoons rice vinegar unseasoned. Make sure the one you use is gluten free!
- 1 tablespoon black sesame oil
- 1 tablespoon orange juice
- 1 teaspoon tamari
- salt and pepper
- Boil a pot of water and cook the mung bean noodles according to the directions.
- When cooked, pour into a strainer and rinse with cold water.
- In a large bowl, add chicken, red pepper, cilantro, micro greens, scallion, and sesame seeds.
- Toss to mix.
- In a small dish, combine all dressing ingredients and whisk to blend.
- Add cooked noodles and dressing to the large bowl and toss all ingredients to blend.
Looks great! Pinned!
I had been looking forward to this recipe! Sounds so refreshing for summer. Just pinned it!
Thank you Amanda, it was a lot of fun to try to replicate this recipe. Now when I see it, I get homesick for Austin 🙂 Have a great week.
Looks great! I recently made deconstructed egg rolls and loved it! Yours is very pretty though – mine didn’t have that ‘wow’ factor in appearance yours does 🙂 ~Aubree
Hi Aubree,
Thank you so much for the compliments on this recipe. I hope you enjoy making it. I do not allow links in comments, but you can join a Facebook Group called Gluten Free Recipe Share. It is a new group that I started so that it can be a resource for people. You can post any gluten free recipe there. Email me at [email protected] for an invite if you are interested 🙂
This looks amazing. I recently discovered bean threads and I love them, so I’m super excited to have a new idea of how to use them! Thank you!
Thank you for writing Jen. I am glad you found a way to enjoy bean threads. I use them in Asian stir fries as well. Have a great night.
There is no greater idea than eating a deconstructed spring roll!!! This eliminates the frying option which is the unhealthiest version. This is a very smart recipe.
Thank you so much. I have a hard time rolling the rice paper with the ingredients. My rolls were always lopsided. This takes out the hard part but leaves all of the yummy taste 🙂
This is right up my alley! I can not WAIT to make this!! Featuring this this week on Allergy Free Wednesday!
Thank you so much Tessa. I hope you get a chance to make the recipe 🙂
Hi Sandi,
This dish looks fantastic and so light for the summer months. The dressing with both the lemon and the orange must be scrumptious. I just made a dressing with tangerine and lime and I loved it!
This is a dish that I will never tire of! Thanks so much for a great recipe. 🙂
Thank you Robyn. Your dressing with tangerine and lime sounds delicious. I haven’t combined those flavors in a dressing yet. Have a great weekend.
Yummy I’m from Asia and think the idea of deconstructing a spring roll is great. No more oiliness!
Thank you Agy 🙂 I have a hard time rolling spring rolls so that they look good. I hope you enjoy this recipe.
Oh man…that looks so good. I love cilantro and ginger so I Pinned this for later.
Thank you so much Yona 🙂 I love ginger and cilantro as well. I think I will try to find fresh ginger the next time I make this recipe to see if I taste a big difference. Have a good evening.
thanks for sharing your recipe, i cant wait to try it!
Thank you Rocky 🙂
This.looks.amazing. I love spring rolls but don’t have time for all the rolling, so a deconstructed salad is a perfect way to get my spring roll fix! And the dressing sounds especially scrumptious!
I have always been intimidated to roll these as well 🙂
I CANNOT wait to try this! I love the idea of making it deconstructed and skipping the frying and the wrap – the best part of a spring roll is the inside anyways. Love this!
Thank you Sarah 🙂 This is so much easier to make.
This sounds delicious! I can’t wait to try this.
Thank you Jackie 🙂