Fresh Spring Rolls with Sweet Chili Sauce
Fresh spring rolls known as goi cuon, made with carrots, lettuce, red pepper and purple cabbage served with a sweet chili sauce are fun to make. They are a quick healthful bite that is great as a snack or appetizer.
Add red chilli, ginger and garlic to a saucepan together with the apple cider vinegar, coconut aminos and powdered sweetener.
Bring to the boil, then reduce the heat to low heat for 5 minutes.
Mix hot water with the xanthan gum in a small bowl and whisk until lumps are gone. Add to the pan and cook sauce for about 5 minutes or until the desired consistency is reached.
Turn heat off and let sauce cool for a few minutes (it will continue to thicken as it comes to room temperature).
Pour sauce into a clean glass dipping jar and place on a platter.
Working one at a time, wet rice paper for 10-15 seconds in a plate with room temperature water then transfer to a work surface. Place lettuce, in the center of each wrapper; top with carrots, cabbage, bell pepper, jicama, cucumber and avocado.
Bring the bottom edge of the wrap tightly over the filling while folding the sides inward. Roll from bottom to top of sheet slowly so you don't tear rice paper. Slice in half and set on patter. Place damp paper towels over the top of rolls to keep them from drying out. Continue process until all ingredients/wraps are used and enjoy!
Serving Size 1 roll
Servings 8
Ingredients
Directions
Add red chilli, ginger and garlic to a saucepan together with the apple cider vinegar, coconut aminos and powdered sweetener.
Bring to the boil, then reduce the heat to low heat for 5 minutes.
Mix hot water with the xanthan gum in a small bowl and whisk until lumps are gone. Add to the pan and cook sauce for about 5 minutes or until the desired consistency is reached.
Turn heat off and let sauce cool for a few minutes (it will continue to thicken as it comes to room temperature).
Pour sauce into a clean glass dipping jar and place on a platter.
Working one at a time, wet rice paper for 10-15 seconds in a plate with room temperature water then transfer to a work surface. Place lettuce, in the center of each wrapper; top with carrots, cabbage, bell pepper, jicama, cucumber and avocado.
Bring the bottom edge of the wrap tightly over the filling while folding the sides inward. Roll from bottom to top of sheet slowly so you don't tear rice paper. Slice in half and set on patter. Place damp paper towels over the top of rolls to keep them from drying out. Continue process until all ingredients/wraps are used and enjoy!
