Today we made gluten free dairy free spring rolls. Both my son and I like Chinese food, but we can’t have it because the soy sauce has wheat in it. Pretty much all Chinese food has soy sauce in it. Several years ago I decided to check out some Chinese food recipes to see if I could modify them. You can honestly make any recipe gluten free and dairy free.
My son said he would like to try making spring rolls, so we went and got the ingredients. I asked him if he wanted vegetable or meat and he replied, both. So we made vegetable and meat spring rolls. He picked out chicken for the meat, eggplant, mushrooms, and carrots for vegetables with a brown rice wrapper.
MEAT SPRING ROLL INGREDIENTS
- 1 chicken breast
- 1/2 eggplant
- 6 mushrooms
- 1/2 bag bean sprouts
- 2 cloves garlic
- carrots – matchstick
- tablespoon soy sauce
- teaspoon toasted sesame oil
- brown rice spring roll wrappers
I made two kinds of spring rolls today because my son wanted to try some with chicken and vegetables, but he also wanted to try some with just vegetables.
First, slice the cabbage and the colored peppers. I used matchstick carrots already cut for ease. Cube the eggplant, mushrooms, and chicken into 1/4 inch pieces. Put about 1-2 teaspoons of sesame oil and 1 tablespoon of sweet soy sauce in a pan and heat on medium. Add the eggplant, mushrooms and chicken all at once. Keep an eye on it because it will cook quickly. It should take about 10 minutes. Add in a half bag of bean sprouts, chopped garlic, and a handful of matchstick carrots. This will add some nice crunch. Turn off the pan and set it to the side.
Now you are ready to put the spring rolls together. Get a bowl of warm water to dip the spring roll wrappers in. Put the wrapper in the warm water and it will soften and become pliable. Lay the wrapper on a flat surface. Take a spoonful of the chicken mixture and place it in the middle lower portion of the wrapper. Fold in the sides of the wrapper and then fold the bottom up. Start to roll the wrapper up and when you get to the end it will seal itself. Repeat this process until you are done.
VEGETABLE SPRING ROLLS INGREDIENTS
- Napa cabbage
- bean sprouts
- matchstick carrots
- mini sweet peppers
- salt and pepper
There is no cooking required for the vegetable spring rolls. Dip the wrapper in the warm water and once it is pliable to on a flat surface. Put a small hand full of Napa cabbage, peppers, carrots, bean sprouts, and a little salt and pepper. Fold the wrapper sides in, the bottom up, continue rolling to the top. Repeat this process until you have the amount of spring rolls you want.
DIPPING SAUCE
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons sesame oil
- 1 clove chopped garlic
- pinch of sugar
Combine all the ingredients in a bowl and serve with the spring rolls.
Try pairing the spring rolls with the Chinese Chicken recipe below. https://everythingglutenfreedairyfree.com/2019/01/29/gluten-free-dairy-free-chinese-chicken/
Check out the Kikkoman website for the gluten free versions. https://kikkomanusa.com