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Look up fresh rolls and you’ll get all kinds of possible names for these tasty little 5 minute lunches/dinners. They might be called Goi Cuon, Vietnamese Spring Rolls, Summer Roll, Vietnamese Salad Roll, Cold Roll, or as I like to call them, Fresh Rolls.

I like them because, like sushi, I feel that I can stuff them with just about anything, even if it’s a little non-traditional. I can whip them up in about 5 minutes and they taste great. They can vary in filling depending on what individuals like, meaning every single one of them can be different.

We set up a little station with the cut up veggies, omelet or meat, rice or bean noodles (absolutely optional) and lettuce. We roll up a plate of these in minutes and sit down to a super relaxed “convenience” meal, and the drive thru was not required.

The dipping sauce is simple enough to make. We usually use a Thai style peanut sauce, but we’ve made it using almond butter too and it’s delicious (good to know for peanut allergies)

What if you’re on a grain free diet?

Now this is something new I learned just before filming this video ;) Rice paper or dried rice wraps, are NOT all made using rice. Traditionally, they were made with rice, water, salt and a fermented rice mixture. They started to add tapioca to the wraps to make them easier to handle and so they stay softer longer. Now they make some that are made entirely of tapioca. That’s pretty cool, if you’re following a grain free diet. They are harder to maneuver since they get pliable very quickly. You’ve been warned, but they are options. The other option is subbing out the typical rice noodle for glass noodles made from mung beans.

Now we’re not grain free or gluten free in our house, but sometimes we entertain people that are and it’s good to know there are options.

If you’ve never tried this before you’ll be surprised how easy this really is and very inexpensive.

 

Peanut Dipping Sauce

  • 1/3 cup natural peanut butter or almond butter
  • 1/3 cup water
  • 1 Tbsp hoisin sauce
  • 1 Tbsp tamari or low sodium soy sauce (use coconut aminos for a soy free option)
  • 1 tsp fish sauce (optional if you’re vegan)
  • Sriracha to taste (optional)

Combine all the ingredients together until blended.

 

I’m sharing this with Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter Thursday, and Miz Helen’s Country Cottage, Freaky Friday, Fight Back Friday, and Foodie Friday.



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