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Vietnamese Spring Roll Wrappers - Gluten Free!
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I just discovered Vietnamese spring roll wrappers for sale at the Asian Market. What a nice addition to my cooking repertoire. They're gluten-free, made of just tapioca starch, rice flour, salt and water. And they are so easy to use - and satisfy my longings for dumplings! So far, I've filled them with peanut-butter marinated tofu, hijiki & grated carrot, and garlic/soy sauce, sauteed green beans, but they could take anything you could dream up.

This video was helpful for figuring out how to get everything in there and sealed up:

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I didn't know the about the rough and smooth side of the wrap. Cool. I've made these a lot. Can be filled with salad too.

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I've never had spring rolls, or rice wraps, but we used to make egg rolls and I really miss them.

I want to give this a try! Thanks for posting.

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I make spring rolls quite often when I want a portable cold lunch. I usually just fill them with leftover stirfry with some raw carrot shreds or cabbage for crunch. I've tried making egg rolls a few different way--both brushing with oil and bakign and frying in oil. The frying in oil ones fell apart and didn't really work for me. The oven worked but it took a LONG tiem to get crunchy outsides. I didn't really care for the texture of the rice paper wrapper when it got crunchy. Even though you can get really close to an eggroll by using eggroll filling and probably satify the eggroll craving, it's not quite the same as an egg roll. One of these days I'm going to try making my own gluten-free eggroll wrappers, but I'm just too lazy and would rather make spring rolls. :lol:

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I use these often, mostly with a rice and salmon filling and make up a teriyaki dip to go along. Sometimes I spray a frying pan with some butter flavored Crisco and fry them until they are crispy, other times I eat them fresh. If there are leftovers the next day, I usually fry them. They are delicious and look great. I use them as a meal or when we have company over. No one knows they are completely gluten and dairy free.

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Thanks for sharing! I've been meaning to buy some of those wrappers. I love cooked shrimp with mung bean sprouts. The U Tube link was helpful, thanks again.

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Thanks for sharing! I've been meaning to buy some of those wrappers. I love cooked shrimp with mung bean sprouts. The U Tube link was helpful, thanks again.

I make these all the time! I use chopped romaine, shredded lettuce, combo of mint/basil/cilantro, shredded carrot, cooked shrimp, and fine rice noodles. Google for a good dipping sauce. Leftovers make a great lunch....and breakfast. We gluten free people are known to have some very interesting things for breakfast as evident on another thread currently running....

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Here, too, with vermicelli or cellophane noodles, Thai basil or fresh mint, fresh lime juice, shrimp and/or squid or chicken (that have been marinated), julienned carrots, lemongrass, grated fresh ginger, roasted peanuts, fresh Thai chile, garlic, fish sauce, perhaps a touch of Sriracha, nori and numerous dips/sauces/vinaigrettes. If not peanuts, roasted sesame seeds.

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Wow - thanks for all the ideas! I'm definitely going to try baking my spring rolls. I've been missing dumplings sooooo much, and this discovery is going to fill that void in my life.

I experimented tonight with dessert: spring roll wrappers filled with ripe apricot & basil with lime juice, drizzled with agave syrup (honey is another option). It worked for me, and was super easy.

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I love these! I have fried them and sprinkled them with cinnamon sugar to make sopapillas, made individual spanakopita, and pretty much anything else that needs phylo dough including Bakalava!!!

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They make great vehicles for appetizers such as little cups for savoury fillings (i.e. goat cheese mousse) or as crackers with hummus or roasted red pepper and walnut dip. Also yummy sprinkled with sumac, black and white sesame seeds, thyme, poppyseeds...

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Don't the rice wrappers become really hard after they are baked, such as for spinach pie or baklava? Tell me more...I love these foods and would love to know the technique.

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Don't the rice wrappers become really hard after they are baked, such as for spinach pie or baklava? Tell me more...I love these foods and would love to know the technique.

You don't have to bake them long because they are not raw dough. Just heat them through, if they become too hard for your taste wrap or drape a wet paper towel over the food and microwave for 20 seconds. This will help soften the rice papers back to be edible.

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mmmm, these all sound like great ideas!!!

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Kiwi strawberry spring rolls with a vanilla honey dipping sauce:

http://www.howsweete...comment-page-1/

So easy & summery!

I found I had to double up the wrappers too!! - just like the creator of this recipe.

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I made fried Spring rolls and they were yummy!

The filling was ground chicken, browned and chopped up a generous sprinkle of garlic powder

a bit of grated fresh ginger

a sprinkle of Chinese five spice

Cooked in a cast iron pan. I added a package of shredded cabbage/carrot cole slaw mix. Stirred and turned the heat off. The pan will hold the heat to cook the veggies just a bit.

I rolled the mixture in the rice wraps and found if I gave them a little squeeze once rolled they held together better when added to the hot oil.

I used peanut oil to fry them.

For dipping I grated the outer skin of an orange, then cut the orange in half and squeezed the juice into a pan. Added about 1/4c apple cider vinegar, 1/4c sugar, and 1/4c water. I brought this mixture to a boil and thickened with a bit of cornstarch mixed with a small amount of water.

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Where are these sold besides the Asian store, and in what section? I'm scared to go to the Asian store anymore for my flours after seeing others talk about their lead levels rising after eating products there.

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Where are these sold besides the Asian store, and in what section? I'm scared to go to the Asian store anymore for my flours after seeing others talk about their lead levels rising after eating products there.

Some mainstream grocery chains carry these in the international food section or Asian food section. Check in the aisle that has rice or in the aisle that has soy sauce and other similar condiments. The brands that my mainstream grocers carry, however, are the exactly the same as what I find at my Asian food stores. The only difference I find is the mainstream grocers price is 50 to 100% higher. All the brands I find come from thailand, NOT China. I don't know why lead would be a concern....

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Does anyone know if Blue Dragon Spring Wrappers are gluten free? I have looked at the label but they don't say. I tried to find them online but their website on their pkg kept coming up with restaurants, tattoo shops, etc. Not sure if I want to try them in case they are cross contaminated, you know? Thanks!

 

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