Dry weight: 3 to 4 ounce thin, rice noodles, cook as directed (I like Eden brand) 1 tablespoon wheat-free tamari 1 teaspoon toasted sesame oil ½ to ¾ cup of 3 to 4 different veggies sliced julienne style – I like bell pepper, carrots, diakon radish, mung bean sprouts, and avocado
1 small bunch of fresh basil and or 1 small bunch of cilantro Thin slices cooked shrimp (optional)
Rice “paper” wrappers (usually made with tapioca)
Green Chile Lime Sauce
Yields 1 cup Preparation time: 5 minutes
Two 4-ounce cans of hot Hatch Green Chiles
⅛ cup fresh lime juice
1 teaspoon honey or agave
2 to 3 tablespoons finely chopped cilantro
Set up an area with a clean surface and place sliced veggies and noodles nearby. Place room temperature water in a large plate or pie dish. Slide rice wrapper into water (make sure it is completely covered) and let sit about 1 minute, or until soft and slightly sticky. Remove rice wrapper and place onto clean surface.
Add the veggies and noodles in the lower third of the wrapper (the part closest to you). I like to start with laying down a few sprigs of cilantro or fresh basil leaves, then layer the rest on top. Leave about 1 inch open space on either side. Roll away from yourself, tucking in at the top and on the sides as you go – just like rolling a burrito! The rice wrapper should stick together just fine.
Now they are ready to eat. Choose your favorite dipping sauce and enjoy! Visit http://community.eatingforevolution.com/ for other gluten-free dipping sauce ideas.
Chile Lime Sauce
Put first 3 ingredients into a blender. Blend until well mixed. Add cilantro and pulse to combine. Pour into a small bowl or multiple little dipping sauce bowls, and dip your Garden Fresh Spring rolls right in!