While salad rolls are, and have always been gluten free, you must make sure that the dip (hoisin sauce) you are using is also gluten free. When I stumbled upon a Gluten Free version of hoisin by Premier Japan recently, I knew I had to purchase some rice paper and get the girls involved.
With spring break upon us, I thought it would be fun to have the girls make their own salad rolls for dinner. (It’s a trick too…sometimes I find that they will try, and/or eat, something that they have made themselves). The rolling is a little sticky, but they loved soaking the rice paper in warm water to make it pliable, and choosing their own fillings.
- 2 large organic chicken breasts (you can also make vegetarian or shrimp/prawn versions as well)
- 1/4 cup Bragg’s Liquid Aminos
- 1 tbsp Asian Stir-Fry Seasoning
Preheat oven to 350 degrees. Marinate chicken breasts in Bragg’s Liquid Aminos and sprinkle with seasoning. Bake for 20-25 minutes until chicken is done, but still very juicy. Remove from oven and let cool slightly. Cut on the diagonal into strips and let sit.
- one package of rice paper (I used White Elephant)
- one package of vermicelli rice noodles
- one julian sliced organic carrot
- 1/2 julian sliced organic cucumber
- 1/2 organic avocado sliced
- a bunch of small washed organic lettuce leaves
- fresh organic mint leaves
- bunch of fresh organic cilantro
- 4 tbsp of Premier Japan Organic Gluten Free Hoisin Sauce
- 2 tbsp organic peanut butter
- 2 tbsp Bragg’s Liquid Aminos
- 1 tbsp organic rice wine vinegar
- 1/2 tsp Vietnamese chili garlic sauce
Boil water for rice noodles and cook for 3-5 minutes as per package. Remove and drain, then rinse with cool water. Prepare vegetables (add any vegetable that you have in the fridge, and would enjoy in your roll).
I made two different sauces…well I put the hoisin sauce in one sauce bowl. In the other I combined the peanut butter, liquid aminos, rice wine vinegar and if you want it spicy some chili garlic sauce. Now you have a hoisin sauce and a spicy peanut sauce.
Now you are ready to assemble the rolls. In a medium to large size bowl, fill with warm water (which you will have to change regularly). Submerse the rice paper and move around until pliable. If you are making a number of them at a time to serve later, prepare them on a damp tea towel. If you are just eating them as you make them, then putting them directly on a plate is fine.
Add: noodles, chicken, mint, carrots sticks, cucumber sticks, cilantro, avocado and lettuce on to the center of the paper. Fold in each side and then roll. If you are making to serve later stack them on a dish with parchment paper between them (as they will stick together), and cover with the damp tea towel so they do not dry out.
Dip or spoon sauce onto rolls and enjoy! This would make a great summer time meal, especially if you can harvest the herbs and vegetables from your own garden.