These Spring rolls use a wrap that  is made with tapioca flour.   Besides the fact that it is the authentic way to serve them it qualifies them as gluten free.  I’ve kept this recipe very simple.  Once you get the technique down you can put just about anything in these rolls.  Add a couple of shrimp to the vegies, or a basil leaf.  Leave out the vegies and add an asparagus spear and shrimp, or asparagus and   prosciutto. I think they taste better and easier to eat if they have had a chance to be refrigerated a few hours or even overnight.  They will last in the refrigerater for a few days if you are looking for a special diet snack.  Enjoy.

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Spring Rolls

Prep Time

1 hour

Servings

Ingredients

• 1 large English cucumber
• 3 large, fat carrots
• 1 diakon radish
• 1 package Spring Roll Skin

Dipping Sauce

• 1 cup sugar
• 1/2 cup water
• 2 tablespoons chili paste or to taste

Prep Time 1 hour Servings Ingredients 1 large English cucumber 3 large, fat carrots 1 diakon radish 1 package Spring Roll Skin Dipping Sauce 1 cup sugar 1/2 cup water 2 tablespoons chili paste or to taste

Instructions

1. Prepare vegetables. You need a julienne tool. You can see it in the picture. XOXO makes them so they are pretty easy to find and not expensive. Place your washed and peeled vegetable flat on a cutting board and draw the tool over the top to get the beautiful little julienne pieces.

   
2. This is what the Spring Roll Package looks like.

   
3. When all the vegetables are prepared, add about 1 1/2 inch of warm water in a flat pan. Place one of the spring roll skins In the water until it softens. You want it soft enough to roll but it can get too soft to handle so this may take a little trial and error.

   
4. Place softened skin on cutting board and top with vegetable strips

   
5. Roll, as you would a burrito. Fold the bottom fourth of the roll over the vegetables, then fold in the sides and roll up to complete the package.

   
6. Place in a refrigerator container. They can be stacked side by side and on top of each other. Once they are chilled they will not stick together.

   
7. To serve, slice at a diagonal and arrange around a bowl of the sauce.

   

Dipping Sauce

1. Dissolve sugar in water and boil for five minutes, (just to thicken slightly). Remove from heat and stir in chili paste. Allow to cool before serving.

   

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