Thai · Lunch
Thai Fresh Rolls (Gluten-Free)
Thai fresh rolls are rice-paper wraps filled with ground pork, rice vermicelli, carrot, cucumber, bean sprouts, mint and cilantro. A gluten-free peanut-lime dipping sauce made with tamari replaces traditional soy sauce. Served at room temperature, eaten by hand as a light, herbaceous appetizer.
$4
25 minsPrep
8 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
511Calories
32.1gProtein
20.3gFat
51.2gCarbs
11.2gSugar
4.8gFiber
1542mgSodium
94mgChol
6.3gSat Fat
850mgPotassium
82mgCalcium
3.7mgIron
0.8mcgVitamin B12
15mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Julienne the carrot and cucumber into thin matchsticks, pick mint and cilantro leaves from stems, and grate the fresh ginger.
2
Poach
Bring a small pot of water to a boil over high heat, add ground pork broken into small pieces, and poach 4-5 minutes until no longer pink.
3
Boil
In the same pot, boil the rice vermicelli in fresh water over high heat for 3 minutes until soft and translucent, then drain and rinse under cold water.
4
Whisk
In a small bowl, whisk the peanut butter, tamari, lime juice, honey, fish sauce, ginger and water together until smooth and pourable.
5
Wrap
Dip one rice paper wrapper in warm water for about 10 seconds until pliable, then lay flat on a clean board.
6
Build
Arrange a small portion of pork, noodles, carrot, cucumber, bean sprouts, mint and cilantro in a line across the lower third of the wrapper.
7
Fold
Fold the bottom edge over the filling, tuck in the sides, and roll tightly away from you into a firm cylinder; repeat with remaining wrappers.
8
Rest
Let the rolls sit seam-side down for 5 minutes until the rice paper seals.
9
Plate
Slice rolls in half on a diagonal, arrange on a plate, sprinkle with peanuts, and serve with the peanut-lime dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 66 rice paper wrappers (17-inch, gluten-free)
- 2 oz28g, about 1/3 cup packed dry rice vermicelli noodles
- 11 carrot, julienned
- 11 cucumber, julienned
- 7 oz200g bean sprouts
- 1212 mint leaves
- 1212 cilantro sprigs
- 4 tbsp4 tbsp tamari (gluten-free soy sauce alternative)
- 2 tbsp2 tbsp peanut butter
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp honey
- 2 tsp2 tsp water, to thin sauce
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp fresh ginger
- 2 tsp2 tsp roasted peanuts
