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:
An easy spring roll without the wrapper.
- 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.