Spring rolls and peanut sauce (low FODMAP)

45 minutes • Gluten-free • Lactose-free • Vegetarian • Low FODMAP • Makes 16 spring rolls • A great appetizer or lunch, these are so delicious and they’re not at all hard to make. The combination of the crisp vegetables and the salty-sweet of the peanut sauce is really wonderful.

2 ounces thin rice noodles such as maifun

1 teaspoon toasted sesame oil

1/4 teaspoon salt

1 cup torn butter lettuce, ribs removed

1 cup very thinly sliced green cabbage

2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler

2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into matchsticks or strips with a julienne peeler

1/4 cup thinly sliced green onions

1/4 cup roughly chopped fresh cilantro

1/4 cup roughly chopped fresh mint

16 small spring roll wrappers (or 8 large)

Peanut Sauce

1/3 cup creamy peanut butter

2 tablespoons rice vinegar

2 tablespoons gluten-free reduced-sodium soy sauce

2 tablespoons maple syrup

1 tablespoon toasted sesame oil

1 to 2 tablespoons water, if needed to thin the peanut sauce

Directions

Cook the rice noodles al dente, according to package directions. Drain, rinse them under cool water and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.

Fill a shallow pan (a pie pan or round cake pan works well) with an inch of water. Fold a lint-free clean dish towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro, and mint in a small bowl, and stir to combine.

Place one rice paper in the water and let it rest for about 20 seconds until it starts to soften but not completely. Carefully lay it flat on the towel.

Leaving about 1 inch of rice paper open around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small pile of rice noodles, some cabbage, and a few strips of carrot, and cucumber. Drizzle about 2 teaspoons of the peanut sauce over the pile of filling then sprinkle generously with the herb mix.

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining spring roll wrappers and ingredients.

Directions: Peanut Sauce

In a small bowl or medium-size Mason jar, whisk or shake together the peanut butter, rice vinegar, soy sauce, maple syrup, and toasted sesame oil. Add in 1 to 2 tablespoons water, if needed to make a creamy but dip-able sauce.

Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a very sharp chef’s knife.

Pro-Tip: You can definitely prep the peanut sauce in advance. You can also prepare the vegetables for the filling several hours or up to 1 day in advance, and store them in an air-tight container until you’re ready to assemble. The spring roll wrappers tend to dry out with time or once chilled, so spring rolls are best assembled shortly before serving. If you’d like to keep them fresh for an hour or two, store them under a slightly damp, lint-free clean dish towel at room temperature.

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