With freezing temperatures and snow on the ground, spring rolls may not have seemed a fitting dinner last night. But it turned out to be a near perfect dinner if you ask me! And please…ask me, don’t ask Dave. A dinner revolving around vegetables is not one he would likely describe as “perfect”! But, that being said, he did eat my handiwork and gave it an overall positive review (as positive as a review can be when you are being force fed vegetables!)
How did I get my vegetable averse husband to eat this?
- I added chicken
- I gave him this on the side:
Whatever works, right?!
Spring rolls are something I had never made prior to being diagnosed as gluten intolerant. And I’m so glad I discovered them because I would eat these even if I could have gluten on my diet! They are easy to make and you get to eat them with your hands! What could be better?!
In order to make these, you need to buy rice paper wrappers. These are in the Asian section of many grocery stores, and definitely available at Whole Foods.
To begin, you need to decide what you what to stuff in your spring rolls. I had a zucchini, a summer squash, and a couple of carrots hanging around, so I shredded these vegetables and then cooked them until soft.
This is why I need to get a food processor or spiralizer…
This was exhausting! But it was a good workout….and I managed to shred everything without shredding my knuckles in the process!
After all of the vegetables were soft, I added some Lowry’s seasoning salt and an Asian spice blend. Then I divided the vegetables into 2 pans ( His, with chicken; and Hers, with tuna).
After the chicken and tuna were heated through, it was time to stuff the mixture into the wrappers.
You need a bowl of warm water to dip the rice paper into. Don’t soak it too long or it gets so limp it starts to rip. You want the rice paper to be wet enough that it is bendable, but not so wet that it falls apart. Put a scoop of the filling in the center of the rice paper and fold in the sides. Then roll!
Out of one zucchini, one summer squash, and 2 carrots, I made 8 spring rolls: 4 with chicken, and 4 with tuna.
I dipped them in a mixture of low sodium/gluten-free soy sauce and some gluten-free sweet and sour sauce. Delish! (You can picture Dave’s plate with 2 crescent rolls on the side.)
That was a fun dinner and I thoroughly enjoyed it. I haven’t thought much about tonight’s dinner yet, so it will probably something quick and easy.
I am in the middle of organizing all of my notes from last semester and cleaning out my binders so I feel ready for the start of the spring semester. I have one class starting today and a little bit of reading to get to this afternoon. I always get excited at the start of a class….I’m such a nerd!
Also on the agenda this afternoon is packing up the Christmas decorations and figuring out how to use a new toy that I got for Christmas.
Tune in tomorrow to see my new toy and how it worked!
Is anyone else taking a class this semester? What are you taking and why? (I want to know who I can empathize with when the school stress hits!)
Haha, I totally get the whole “condom” thing from yesterday’s post!
But they do look really delicious!! 
YAY! It’s the return of the Crescent Rolls! Woo-hoo! Your spring rolls looked so good (both with chicken and with tuna). What a light, different and yummy meal. I had to laugh when I read what you wrote about Dave thinking they were like large condoms stuffed with veggies. It’s so true! Thanks Dave! But they still looked delish. Congrats on your efforts for making gluten-free bread. I love bread and I’m so glad you can eat it again
Happy New Year, Shannon!
-Nicole
Ha! Love the bribe! I once tried to put chopped carrots and celery into my husband’s bacon wrapped meatloaf – about the 4th bite in, he was like – are there f_ing vegetables in this!
Nice save with the crescent rolls!
Also, where do you buy those wrappers?!! All I can find in my store is the wonton and eggroll wrappers in the vegetable section of my store.
That’s hilarious!
I found these rice wrappers in the Asian section at Whole Foods.
Thanks for the tutorial. I want to try making my own soon. I’m taking an online bio class starting Monday. I’m scared, but excited!
Yes, I am DEFINITELY going to be making these soon. I think chicken actually sounds really good. I don’t know which one I would do, maybe both? Or maybe one with tuna. I’m craving a good spring roll now that I’ve seen those! That’s a good thing, because usually I crave sugar at night
wow those look really good!
They do look really good and a great treat on the GF diet. There are so many good GF foods out there you just gotta look and think about it.
OMG I am so impressed! You made your own Spring Rolls?!?!? I would have grabbed the menu not the Grater hehe. Those look really REALLY delish =)
Thanks! They’re fun to make and really easy! Thanks for stopping by
I love you blog!
Thank you for your encouraging words — it was a tough decision to make, and it’s great to have people on my side.
Those spring rolls look fun and yummy!
Your spring rolls look 10 X better than the ones that I “tried” to create on New Year’s Eve. I used the rice paper but could not for the life of me get them wetter enough or got them too wet. I plan to attempt these again when I have some time off. The filling you made also looks great.
I am also looking for lower calorie breads in the gluten free world but I am limiting myself to carbs 2X a day so I am now sticking to brown rice and oats. Can’t wait to support each other on our journey’s.
Those spring rolls look amazing!
I am taking an Intro to Public Institutions/Administration this semester. I am thinking of starting a Masters of Public Administration in Sustainable Community Development – this is the first class in the program. If I like it, then I will apply!