Gluten Free California Rice Paper Rolls Recipe
I have a confession to make. It is a sushi confession. Yes, I am an adventurous eater and I can’t get enough of raw yellow tail, spicy tuna and grilled unagi (eel). Flying fish eggs, great! Sea Urchin? Bring it on. So my confession? I also love California Rolls.
I know. California Rolls are like sushi training wheels – made for beginners. But I can’t help it; I love them.
But the problem is that unless you go to a really great place, chances are that the crab they use is that imitation stuff. And besides being just WRONG, the imitation crab contains wheat. So what with the hassle of having to bring my own wheat-free soy sauce with me to a sushi joint, I usually can’t eat the California Rolls. It is enough to make this gluten-free gal take up the art of sushi making.
But tonight, I just wanted the taste of a California Roll without having to perfect my knife and rice- making skills. So I had a bright idea! How about a rice paper roll packed with California roll type flavors? Quick, easy and a lot less carbs! I added a few non-traditional flavors to my rolls because I thought they would work well, so go ahead and experiment.
I made my very first rice paper roll under the excellent tutelage of Todd and Diane of White on Rice Couple when I visited them in Southern California. They taught me not to over-soak the rice paper, not to over-stuff and to show the rice paper who is boss. Click here for their Rice Paper Spring Roll 101.
- 12 ounces crab – freshly cooked, frozen or canned (if canned, rinse and dry well)
- ¼ cup mayonnaise
- 1 ½ - 2 teaspoons prepared Wasabi
- 1 teaspoon gluten free soy sauce - plus more for serving
- Zest of 1 lime – finely grated
- 1 large carrot – peeled and grated with large holes of a box grater
- 1 seedless cucumber – grated with large holes of a box grater
- 2 scallions - white and green parts, thinly sliced on the diagonal
- 2 avocados – sliced lengthwise
- 6 romaine lettuce leaves - ribs removed
- 1 handful cilantro leaves removed from the stems
- 6 large rice papers
Mix crab with mayonnaise, Wasabi, wheat free soy sauce, lime zest, grated carrot, cucumber and the sliced scallions.
Place lettuce leaves on prepared rice paper, put 1/6th of the crab mixture on the lettuce leaves, add two slices of avocado and top with some cilantro leaves. Roll and cut in halve. Serve with extra wheat-free soy sauce on the side.
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