I popped in quickly with this post today to hook you up with an easy recipe for spring rolls with peanut sauce that is gluten free and fodmap friendly.
I know I haven’t been here much lately and the truth is because I’ve been having some pretty rough stomach issues and couldn’t bring myself to cook for a very long time. I was living primarily off broth, potatoes and rice. Some gluten free toast. BUT then I found fodmap. I have been following it for a couple of weeks and I am finally starting to feel like myself again with a renewed interest in getting into the kitchen.
This recipe is Fodmap safe. I use the Monash University app and everything I use it safe and up-to date.
This is actually super easy and can be easily customized. If you remember my Apple Pie Rollup recipe then you know I have a lot of rice wrappers and am a little bit obsessed. I was a little sad to find that apples and pears aren’t fodmap friendly although not all that surprised. I have never stomached apples very well. I was extremely happy that rice is A.O.K. So with a little creativity, I am stuffing rice wrappers with new fillings!
- 4 Rice Paper Wraps
- ½ cup vermicelli
- ½ cup fodmap safe veggies cut into strips (carrot, cucumber, bell peppers)
- Optional: shrimp. chicken, tofu, beef
- Put the vermicelli in a bowl and cover with hot water until they are soft. Drain.
- Work with only one wrap at a time. Soak the rice paper in warm water until it starts to get soft and pliable
- Lay the rice paper out on a cutting board and put ¼ of the vermicelli on the rice paper, then top with ¼ of the veggies and ¼ of the protein.
- Fold the bottom up, then fold the two sides in and roll up the rest of the way (like a burrito)
- Repeat with the remaining three
The recipe is super customizable. You can really add any combination of veggies in there. You can skip the vermicelli or substitute for another rice noodle or shirataki even. The best part though is the sauce! And it is so easy to make!
I know some of you worry about soy products and honestly it can be a little confusing about which soy products are okay and which ones are not so I double-checked right now and soy sauce is definitely okay and so is firm tofu.
- 4 Tbsp peanut butter
- 2 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp white sugar
- 1 Tbsp lime juice
- 1 tsp grated ginger
- a couple red pepper flakes
- Whisk or blend everything together.
- This is the full recipe but I have been known to make it with only the first 4 ingredients and it still hits the spot
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