New Year's Eve App: Gluten-Free Spring Rolls with Spicy Ginger SauceOle & Shaina Olmanson
After all the rich food from the holidays, I’m ready to head into a bit of a healthier pattern even before crossing the New Year threshold this weekend. Still, parties are waiting, and appetizers must be made. Try on a bit of a healthy one in these gluten-free spring rolls with spicy ginger dipping sauce on the side. Your taste buds and your hips will thank you.
Gluten-Free Spring Rolls with Spicy Ginger Sauce
Created by: Carol Kicinski
2 Tablespoons cooking oil
4 scallions, white and green part, thinly sliced
2 cloves garlic, finely grated
1 teaspoon fresh ginger, finely grated
½ pound ground pork
3 cups very thinly sliced cabbage (1/2 small cabbage)
1 large carrot, grated
6 large shitake mushroom caps, diced
½ pound raw shrimp, peeled and deveined
2 Tablespoons San-J Tamari
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
½ teaspoon kosher or fine sea salt
1 teaspoon freshly ground black pepper
12 (8 9 inch) rice paper wrappers (also called spring roll wrappers)
1 large bunch fresh basil or mint
12 long chives – optional
¼ cup San-J Tamari
¼ cup vinegar
¼ cup brown sugar
2 teaspoons fresh ginger, finely grated
1 red or green hot chili pepper, thinly sliced
To make the spring rolls, heat cooking oil in a large skillet or wok over high heat then add the scallions, garlic and ginger and cook, stirring constantly, for 30 seconds or until fragrant. Add the pork and cook until no longer pink, 2 3 minutes. Add the cabbage, carrots and mushrooms and cook, stirring frequently, until they soften, 2 -3 minutes. Add the shrimp and cook, stirring, until opaque, 1 2 minutes.
Add the San-J Tamari, rice vinegar, sesame oil, sugar, salt and pepper and cook for 2 minutes, stirring constantly. Line a rimmed baking sheet with a double thickness of paper towels and spread the mixture in a single layer on the paper towels to drain and cool. Blot the top of the filling with more paper towels.
Lay a clean kitchen towel on a work surface and have a large bowl of hot water nearby. Dip the rice paper rolls into the hot water just until they begin to become pliable, about 10 – 15 seconds. Lay the rice paper on the towel, place 3- 4 basil or mint leaves in a line in the lower third of the paper, top with ¼ cup of filling. Bring the lower part of the rice paper over the filling tightly and roll, tucking the sides of the paper over the filling. If desired, tie a chive around the center. Place spring rolls on a platter. Can be made several hours ahead, cover with plastic wrap and refrigerate.
To make the sauce place all ingredients in a small jar with a lid and shake until the sugar has dissolved. The further ahead you make the sauce, the spicier it will be. Pour sauce into small serving bowl and serve with spring rolls.
Makes 12 spring rolls.
Photo and recipe graciously provided by San-J Sauces, who provide a gluten-free line of Asian sauces and marinades.