Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Vietnamese Spring Roll Wrappers - Gluten Free!
0

20 posts in this topic

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:

1

Share this post


Link to post
Share on other sites


Ads by Google:

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.

1

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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:

2

Share this post


Link to post
Share on other sites

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.

2

Share this post


Link to post
Share on other sites




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.

1

Share this post


Link to post
Share on other sites

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....

2

Share this post


Link to post
Share on other sites

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.

2

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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!!!

1

Share this post


Link to post
Share on other sites

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...

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

mmmm, these all sound like great ideas!!!

1

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.

1

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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....

0

Share this post


Link to post
Share on other sites

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!

 

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,636
    • Total Posts
      921,533
  • Topics

  • Posts

    • Did your doctor check for SIBO, H. pylori, ulcers, etc. when he was obtaining biopsies to check for celiac disease?  
    • Oh, and as I mentioned in my own post on pain, xanax. I swear. I tried it just to deal with the occasional panic I had at weird scary symptoms and clueless doctors. I am not a fan of long term use. But I recently found that .25 mg seems to aid with the neuropathic pain. It does not go away, but it helps. 
    • It does sound like a Glutening and you are just a few months into the diet.  It might help if you read our Newbie 101 thread under the "Coping" section.   Here is some information about rice milk: https://www.verywell.com/is-rice-dream-gluten-free-562354 Many, many celiacs are often lactose intolerant temorarily or permanently if you are naturally genetically inclined.  When I am glutened, I lose the ability to digest lactose for a while.   Salad?  Great but it can be rough on a sore gut!  Think soups, stews, easy-to-digest foods that you prepare yourself until you feel better.  Did your folks give you salad after a bout of flu?  Or did you stick with jello and broth?  I am intolerant still after three years to garlic and onions (the lactose resolved, thankfully).  You have a leaky gut (Google zonulin and Dr. Fasano who is a leading celiac researcher to verify that this is true) and that means you can become intolerant to anything (hopefully, just temporarily).   If you are 100% sure that you have had no access to gluten....did you eat out lately?.....then see your doctor.  Remember, celiac disease symptoms can change.  And here is the biggie.....it can take weeks, months or years to heal from celiac disease.  Two months in is nothing, really.  Why?  It takes time to figure out the diet and time for antibodies to come down.  celiac disease is an autoimmune disorder triggerEd by gluten.  once triggered it can go on and on damaging your gut especially with repeated glutenings (accidental or through cross contamination). I hope you feel better soon!  
    • I concur! I literally feel your pain as well. Like, at the moment, lol. Did you have an endo to see inflammation or damage? I am close to begging my GI for carafate or something to coat and protect. How about testing your antibodies to see if they are still rising? I read somewhere here rice milk may not be a good option.  Folks here have also suggested to me to stick with whole foods. Limit processed. Especially stuff that is not certified gluten-free, like chex. I think small amounts of gluten are in processed foids and can add up. I too reacted to lettuce the other day like I was ingesting glass. My sibling  had a food sensitivity panel done and it came back positive for a few things he had been eating a lot of. He can now eat them, but had to cut them out of his diet. Lettuce is probably on mine.  I have been drinking carrot and pomegranate juice,  dandelion root tea with hiney, aloe water, lots of squash, fish. Mild, no garlic, no onions or hot sauce. No coffee. It sucks.  Inflammation can tick off other organs, you mention a "Pain below". Not exactly sure which side, but certainly call your doc Monday. Sooner if the pain increases.
    • You should see a GI specialist before you go gluten free.  They should do a upper endoscopy to check for celiac damage.  Colonoscopy won't show anything related to celiac.  Also no you should not feel worse on gluten free, you should feel better.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,639
    • Most Online
      3,093

    Newest Member
    NickyW_UK
    Joined