Gluten Free Tasty

Spring Rolls

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Spring Rolls Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Calories: 436
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
436
21.8% Complete
22%
Fat
21g
32.3076923077% Complete
32%
Cholesterol
0mg
0.0% Complete
0%
Sodium
1024mg
44.5217391304% Complete
45%
Carbohydrates
48g
37.2093023256% Complete
37%
Fiber
8g
32.0% Complete
32%
Sugar
17g
34.0% Complete
34%
Protein
18g
35.2941176471% Complete
35%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Vegan
Gluten Free
Vegetarian
Dairy Free
Ingredients
  • 4 brown rice paper wrappers
  • 1 cup basil, chopped
  • 1 red bell pepper, sliced in strips
  • 1 pack of tempeh (cut into four or five pieces, then halved)
  • ¼ cup balsamic vinegar
  • 1 tablespoon chipotle chili powder
  • ¼ cup tahini
  • 1 tablespoon rice vinegar
  • 1 cup brown rice, cooked
  • 2 carrots, julienned or thinly sliced
  • 1 tablespoon black sesame seeds
  • ¼ cup + 1 tablespoon gluten free soy sauce
  • 3 tablespoons maple syrup
  • Juice of one orange
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon olive oil
Method
To make the tempeh: Stir together ¼ cup soy sauce, ¼ cup vinegar, 2 tablespoons maple syrup and 1 tablespoon chili powder, and pour over tempeh. Allow the tempeh to marinate for at least one hour. To make the sauce: Add orange juice, tahini, sesame oil, rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon maple syrup to a bowl, and stir well, until smooth. Add water to thin if necessary. Once it has marinated, saute tempeh in a skillet on medium high heat in olive oil. Cook each side for approximately 2 minutes. Allow to cool before using in rice paper wraps. Wet one brown rice paper roll and place on a plate to soften. After 1-2 minutes, start filling the roll with rice, basil, carrots, pepper and tempeh. Fold ends up, and roll to close. Repeat with remaining rolls. Garnish with black sesame seeds.