Summer or spring roll?

We called these fresh spring rolls spring rolls for a long time. Until I found out that they are actually fried spring rolls that are rolled in thin sheets of dough. That dough is originally made from wheat and therefore contains gluten. But for this recipe it is about the fresh, unfried variety that you roll in rice sheets. According to the authentic recipe, therefore completely gluten-free.

Filling

Of course you can make the filling entirely to your own taste. I use mushrooms, leek, pak choi and bean sprouts and mostly dried herbs because that just works a bit faster if you don’t feel like standing in the kitchen for a long time.

Dark plate with summer rolls with soy free coconut aminos dip on the side.

Summer rolls with shiitake mushroom, bok choy, leeks and cilantro

ME (Marjolein Eikenboom)

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Delicious soft rice paper rolls filled with fresh vegetables and Asian spices: coriander, galangal, ginger and lemongrass.

Rate Pin Print

Prep Time 15

Total Time 15

Servings serving of 5 rolls

Calories 479

Course dinner, snacks & on the go

Dish side dish

Cuisine Asian, Thai

Equipment

large bowl filled with water

Ingredients

5 sheets rice paper
1½ cups shiitake mushrooms
½ leek
2 leafs bok choy
1 handful bean sprouts
1 handful fresh cilantro
½ tsp ground coriander seeds
½ tsp chili flakes
1 mespuntje gemberpoeder
1 mespuntje laos
1 pinch lemongrass
avocado oil

Instructions

Filling

Cut the mushrooms into small pieces and fry on high heat. Add all the spices, except the fresh coriander.
Wash and cut the leek. Add and fry. Then do the same with the pak choi.
Add the bean sprouts at the end. Let it cool.

Rolling

Fill the bowl with lukewarm water. Dip a sheet in it, keep it under for about three seconds. Take it out and lay it flat on your work surface.
Place two to three nice coriander leaves in the middle next to each other. Place a fifth of the vegetable mixture on top. Also place this in width: horizontally. Approximately 6 cm by 2 cm.
Fold the rice sheet from the bottom over the filling to the top. Then fold the sides one by one over the filling. You now have an ‘open envelope’.
Roll the covered filling up tightly to make a tight roll. Repeat this four more times. Keep them a little apart because they can stick together.
Serve with coconut aminos.