This allergy-friendly recipe for Pan Asian fresh spring rolls is a healthy alternative to the commercially available fried versions filled with little more than cabbage. It uses many of the same ingredients as my recipe for rice noodles with veggies and creamy coconut sauce (see it here), so its ingredients can be set aside without adding prep time. This makes it perfect for the next day’s lunch. It’s gluten-free, egg-free, soy-free, corn-free, peanut-free, nightshade-free, and it’s easy to make vegan and fish versions at the same time… so everyone gets what they want without worry or fuss!
Ingredients (for each fresh spring roll):
- 2 snow peas
- 1 teaspoon diced water chestnuts
- 2 tablespoons coleslaw mix (or shredded cabbage)
- 1 tablespoon diced cucumber
- 1 tablespoon matchstick cut carrots
- 1 teaspoon diced leeks (or onion)
- 1 rice paper wrapper + soaking water
- 2 peas sized dollops of fresh grated ginger (or chopped pickled ginger)
- ume plum vinegar (or rice wine vinegar)
- black or white sesame seeds (if allergic use hemp seeds)
- Optional: 2 tablespoons sautéed wild-caught cod fillets
- Serve with dipping sauces like teriyaki, coconut aminos, soyu, Chinese mustard, sweet & sour, etc…
Here I’ve laid out the ingredients for two fresh spring rolls (for those visually inclined individuals like myself). A big serving spoon is about a tablespoon in quantity (depending on your pattern style), but is much easier to measure long ingredients like matchstick cut carrots. One third of a serving spoon is about a teaspoon. (As an added bonus, it goes in the dishwasher!)
Spread a pea sized amount of grated ginger onto each snow pea, and be sure place them apart from each other in the wrapper… this keeps you from feeling concentrated ginger hellfire! (Check out my Pan Asian rice noodle recipe for a picture of my oh so necessary ginger grater that makes quick work out of any root!)
Soak each rice paper wrapper individually in warm water for about 5 seconds… until soft and pliable. Lift the wrap and lay it over a new plate. Sprinkle black sesame seeds onto the center of the wrap, and then layer on the fillings. (You can also sprinkle sesame seeds over the top once it’s finished.) Sprinkle some ume plum vinegar over the veggies.
Next, wrap it like you would a burrito… the two ends fold toward the center, and then the long sides fold one over the other. (It’s great cooking for crafters because it’s like kitchen origami… where it’s okay to play with your food!) Place it in the refrigerator for about 1 hour to settle in before chowing down with your favorite dipping sauce. Enjoy!
P.S. You can also totally just ignore my list of ingredients and throw in whatever you feel like… as in leftover take out combined with bagged salad!