Spring Rolls: Dairy & Gluten Free, Low FODMAP

Spring Roll Ingredients:

• thin rice noodles
• peeled, de-veined shrimp
• chicken breast
• bean sprouts
• mint
• basil
• chicken broth
• green onion tops
• rice paper

Peanut Sauce Ingredients:

• natural peanut butter, crunchy or smooth
• garlic infused olive oil
• sesame oil
• tamari or soy sauce (tamari for gluten free)
• chili/jalepeño sauce
• 1-2 tsp brown or coconut sugar
• water to dilute

Instructions:

Cook your thin rice noodles in a large boiling pot of water. We will cook the noodles first so that they can cool completely.

While your noodles are cooking, begin cooking your proteins. I cooked the shrimp in olive oil on the stovetop and the chicken breast in the oven at 350 F, pouring over roughly 3-4 tbsp chicken broth before placing in the oven.

Once your noodles are done, drain them and rinse thoroughly with cold water immediately to ensure they don’t cook any further. You can place ice over top to keep the noodles chilled.

You can choose any fresh veggie/herb of your liking (red cabbage, carrot, cucumber, cilantro, etc). I chose to use bean sprouts, the tops of green onion (sliced), mint and basil.

Make sure to chill your shrimp after it is done cooking and allow the chicken to cool before beginning to assemble.

Fill a large bowl with water and fully wet your rice paper for 2 seconds and then place it directly on a cutting board. It is important you use a surface like a cutting board because the rice paper will stick to a plate. Layer your vegetables, herbs, and protein in the wrap in a long narrow line. Once all your fillings are assembled, wet your fingers and paint the outer perimeter of the rice paper. Wrap the rice paper how you would a burrito (folding the left side over the filling, pulling inward to secure the filling, then folding the top and bottom sides inward, and rolling to close it). Repeat this for as many rolls as you’d like to make.

For the peanut dipping sauce, (this is a personal serving size) to a small bowl, add 1 tbsp peanut butter, 1 tsp garlic olive oil, 1 tsp sesame oil, 1/2 tbsp tamari or soy sauce, and chili sauce to taste.

Dip, enjoy & repeat!