Summer Rolls (Spring Rolls)
1 package gluten-free wraps (I used Bánh Tráng Spring Rolls Skin)
Green onion, sliced
Bamboo shoots, chopped
Water chestnuts, chopped
Small lettuce leaves (in tact)
2 tablespoons gluten-free soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil
1 clove of garlic
grated or chopped ginger, to taste
small amount sugar
To make dipping sauce:
Combine all ingredients and stir or shake. Refrigerate any unused portions. Can be doubled or tripled easily.
To make spring rolls:
Prepare all vegetables, and place in separate bowls. In a suitable bowl or 8 x 8 baking dish, place about 1-inch warm water. (The baking dish worked well, even though the wraps are about 8.5” in diameter.) The key is NOT to soak the wraps but merely to immerse them in water for only two seconds. They will not seem pliant, but they continue to soften with time.
Work on a nonstick surface (such as Silpat®) or rice paper. Otherwise, the wraps will stick to the preparation area. Place a small lettuce leaf on the top one-third of the soaked rice wrap. Then layer with chopped vegetables. Wrap tightly over ingredients to cover; then, fold in the sides (as with a burrito), and continue wrapping. Set on plate or in container to refrigerate for up to five hours. Do not allow wraps to touch one another. Eat with dipping sauce.