Spring Rolls [WF/GF/DF/V]
Serving Size : 8
Ingredients
1 package rice noodles
1 med. carrot -- grated
1/2 bunch scallions -- chopped
1/4 cup lemon juice
2 tablespoons fructose (or organic sugar)
1 teaspoon black pepper
2 tablespoons wheat-free tamari sauce
1 tablespoon ginger root -- chopped
1/4 teaspoon cardamom
1/2 teaspoon red chiles -- crushed
1/2 bunch fresh cilantro -- chopped
1 package rice spring roll wrappers
1/2 head green leaf lettuce
Instructions
1) Prep vegetables; put water on to boil for rice noodles. Add noodles to boiling water and stir constantly for 6 - 7 minutes or until noodles are tender but firm to the bite. Be careful not to overcook. Rinse immediately under cool running water. Let drain completely. Place in large bowl. Add remaining ingredients EXCEPT lettuce. Toss together and chill.
2) THE TRICKY PART!
Carefully lay 2 spring roll wrappers in warm water bath and gently swish to wet. Once skins become soft (30-60 seconds), carefully place on a clean dry towel. Immediately fill each rice sheet with one lettuce leaf and 1/3 cup rice noodle filling. Fold in two sides of wrapper to cover filling. Roll starting with end closest to you and conceal all of the filling. Place spring roll, seam side down on serving platter. Repeat process until all filling is used. Serve immediately or cover platter serving tightly and chill.