Gluten Free Fall Spring Rolls Recipe

by Carol Kicinski on October 19, 2014

Post image for Gluten Free Fall Spring Rolls Recipe
Personally I love a good spring roll. It was a treat I usually reserved for dining out. But eventually I had to face facts – I can’t always safely order a spring roll in a restaurant because something about it just may be contaminated by gluten.

So I had to learn to make them at home. And here’s the thing – it’s not nearly as difficult as I would have thought. Of course I was taught by pros – the fabulous Todd and Diane from White on Rice Couple. And now I can safely enjoy spring rolls anytime I want in my own home.

Instead of me teaching you what they taught me – just pop over to their very descriptive blog post on How to Roll Spring Rolls and learn for yourself.

These  rolls seem a little more like fall rolls to me than spring rolls so that’s what I’m calling them. Please, don’t send me emails telling me how wrong that is – I know, I know!

Gluten Free Fall Spring Rolls Recipe Image

Gluten Free Fall Spring Rolls Recipe

Ingredients

8 teaspoons San-J Gluten Free Tamari, divided
4 tablespoons honey – divided use
2 small garlic cloves, finely minced or grated, divided
½ teaspoon freshly ground black pepper
14 ounces firm tofu, drained and dried with paper towel
1 – 2 tablespoons olive oil
8 ounces mushrooms, cleaned and sliced
12 (9-inch) round rice paper wrappers
12 small red lettuce leaves
1 small red pepper, thinly sliced
2 medium carrots, peeled and cut into 3 inch strips

Directions

Combine 2 teaspoons Tamari with 1 tablespoon honey, 1 clove garlic, and the pepper.

Cut the tofu into 6 equal slices and place on a plate. Brush both sides of the tofu with the tamari honey sauce and let marinate for 15 minutes to 1 hour. Discard any remaining marinade.

Heat a large skillet over medium-high heat, add 1 tablespoon olive oil, heat for a few seconds and add the mushrooms. Cook until the mushrooms are browned and all the liquid is absorbed, about 8 minutes. Remove the mushrooms from the pan and let cool. Add a little more oil if needed and cook the tofu until browned, about 2 – 3 minutes per side. Cut the tofu slices in half lengthwise.

Fill a large bowl with hot water. Dip one rice paper into the hot water for about 3 seconds, the paper should be pliable but not so sticky it sticks on itself. It will become more pliable as it sits. Place the rice paper on a flat work surface and fold it in half. Place a lettuce leaf an inch or two in from the side of the rice paper with the lettuce sticking out of the flat side a little. Place two pieces of tofu, two slices of red pepper, two carrot strips, and some mushrooms on top of the lettuce per roll. Tuck and roll the rice paper over the ingredients letting some show out the flat top of the roll. Continue with the remaining rice papers and ingredients.

In a small mixing bowl, combine the remaining 6 teaspoons Tamari, 3 tablespoons honey and garlic clove. Whisk to combine. Pour into a small serving bowl. Serve the sauce for dipping with the spring rolls.

Servings:

A gluten free recipe that makes 12

Ready for dessert?

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