One thing I am still learning is how to roll these up nice and tight. That seems like something that will come with lots of practice. One other thing to note is that fresh spring rolls need to be prepared immediately before dinnertime, as they don't hold together very well if they sit in the fridge for very long because the wrappers are so delicate.
If you want to make this dish grain-free, just serve the cooked filling in a bowl, topped with the grated carrots, bean threads, and a drizzle of the Sesame Lime sauce.
Fresh Spring Rolls with Sesame Lime Dipping Sauce
- For the cooked filling:
- 2 Tb coconut oil or other high temperature cooking fat/oil
- 1/4 white onion, minced
- 3 baby bok choy cabbages, chopped finely (keep the white and green parts separated)
- 8 ounces brown mushrooms, minced
- one pound ground turkey, pork, and/or chicken
- 3 cloves garlic, minced
- sea salt and pepper to taste
- 1 tsp mild-flavored honey
- 1 tsp rice vinegar
- 4 carrots, peeled and grated
- 2 ounces bean threads (also known as cellophane noodles)
- 12 rice spring roll wrappers (click here if you wonder why I use white rice instead of brown)
- hot filtered water for soaking the bean threads and spring roll wrappers
- Sesame lime dipping sauce (recipe follows)
- To prepare the filling, place the oil and onion in a skillet over medium heat. Saute the onion for a few minutes, until it is translucent.
- Add the white parts from the bok choy and the mushrooms. Season with salt and pepper. Saute for a few minutes, stirring occasionally.
- Push the veggies to one side of the skillet. Crumble the ground meat into the skillet, season with salt and pepper, and brown for a few minutes. Then stir it all together and cook a bit more.
- Add the green parts of the bok choy, garlic, honey, and rice vinegar. Cook, stirring occasionally, for about 2 minutes.
- Turn off heat and allow to cool to room temperature. (If desired, the preceding steps can be done early in the day or even the day before, and the filling can be refrigerated until it is time to make the spring rolls. Let the filling sit at room temperature for about 15-20 minutes before you start rolling the spring rolls, just to take the chill off the filling.)
- Soak the bean threads in very hot water for 20-30 minutes, until they are nice and soft. Drain well.
- The spring roll wrappers need to be soaked in warm water one at a time as you roll them. I found that a 9-inch cake pan filled with warm water worked perfectly for soaking the wrappers. You can either cut the wrappers in half (as they are in shown in the pictures) or leave them whole for larger spring rolls. You'll also need a couple clean damp kitchen towels: one to roll the spring rolls on and one to place the finished rolls on.
- To prepare each spring roll:
- Soak a wrapper in warm water until it is translucent and flexible. I found that a longer soak (~2 minutes) in warm water works better than a quick soak (30 seconds) in very hot water. Carefully place the softened wrapper on a damp towel.
- Place some grated carrots on the wrapper, followed by a bit of bean threads, and then a scoop of the cooked meat/mushroom mixture.
- Carefully fold up the sides and roll up the spring roll. I used a method similar to rolling up a burrito.
- Place the finished spring roll on a damp towel and begin another.
Sesame Lime Dipping Sauce
Makes about 1/2 cup
- 1 tsp mild-flavored raw honey
- 1/2 Tb rice vinegar
- 1 Tb fresh lime juice
- 1/4 cup gluten-free tamari soy sauce
- 2 Tb filtered water
- 2 tsp toasted sesame oil
- Combine all ingredients in a small bowl, and stir to combine. Any leftovers can be stored in the fridge.