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LiveLifeCeliac

Living Life with Celiac Disease

Month

May 2017

Fresh Spring Roll Wrap

I love portable foods and these travel great as long as you separate rolls with parchment paper. 

We have been wrapping warm veggies, cold veggies, cooked, raw, you name it, we are wrapping it. Below we used cooked rice that had been cooled overnight in the fridge. All other ingredients are fresh. You can pick and choose your own ingredients, below is our process in pictures. ​

Place, one at a time, in warm water until soft

Place on flat surface. We are using a clear cutting board. 

I like adding the leafy greens first, they look nice when wrapped. 

Continue adding ingredients

Slightly stretch and fold 

Repeat with the sides

Fold over and eat or place on parchment paper, careful not to touch or they will stick & tear. Dip in Tamari sauce, hot sauce, or any favorite GF sauce. 

 

Enjoy!

Can be refrigerated over night. It will soften the texture of the wrap. I like my cold ingredient wraps better the day after and my warm ingredient wraps better fresh. Broccoli & Rice is awesome warm. 

Rice Paper/Spring Roll Burrito Wrap

It’s not a fluffy, doughy wheat tortilla, but it seriously works and works well! Use some hot sauce or blended salsa for dipping to complete the flavor. 

Ingredients:

2 cups whole beans, cooked

1-1 ½ cups Rice, cooked

Handful of fresh spinach leaves, chopped

1 bunch green onions, chopped

2 whole avocados, mashed

1 package Spring Roll Skin


Process:

Combine all ingredients, except rice paper (it tastes better than it looks)


Heat ingredients, if not already warm

Soak rice paper in warm water to soften

Place on flat surface

Add ¼ cup (approx) of bean & rice mix to middle

Slightly stretch while folding first end over Repeat for each side

Roll snugly 

Place on parchment paper, do not allow to touch or they will tear, until beans & rice mix is used. 

Makes 10-12 rolls

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