• chef janet

Gluten-Free Spring Rolls

This is a lovely fresh snack or party appetizer that requires no heat in the kitchen other than some warm water from the tap. I have filled these spring rolls with my favorite fresh vegetables. Feel free to mix it up with whatever you like best. Add some thin tofu, shrimp or shredded chicken and make it a meal.


8-10 sheets of rice paper a few large leaves of lettuce

Peanut Sauce

1/4 cup natural peanut butter, room temperature 1/4 c lite coconut milk 1 Tbsp Thai fish sauce 1 Tbsp of your choice of sweetener, coconut sugar, brown sugar, agave, honey juice of 1/2 lime, about 2-3 Tbsp 1/2 tsp hot chili oil, hot sauce or 1/4 tsp cayenne pepper (or more if you prefer spicy)


1/2 red bell pepper 1/2 c shredded carrot 1/2 cucumber

1 stalk green onion broccoli slaw fresh cilantro

Mix together all of the peanut sauce ingredients until smooth. You can adjust the sweetness and/or spiciness to your liking.

Cut the bell pepper, green onion and cucumber into thin 1-2 inch strips.

Set up a large cutting board and wet it down. This will help keep the spring rolls from sticking. Fill a large bowl with very warm water. Submerge a sheet of rice paper completely and soak for about 10 seconds or until it is pliable.

Place the rice paper on the cutting board. Use a sharp knife to cut a 2″ strip off the bottom and discard that piece. Spoon about 2 tsp of peanut sauce in the center of the rice paper and stack on a little bit of each vegetable along with a sprig of fresh cilantro.

Fold the top of the sheet over the filling

Then fold the sides in

Roll up and place on a plate lined with damp lettuce leaves. They do like to stick to each other so leave a little room in between them.


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