Soft, chewy and filled with scrumptious veg - these rolls give a satisfying chew and will be your new favourite recipe this summer.
makes 10 rolls
RICE PAPER ROLLS
10 rice paper rolls
1 package Japchae noodles
1 tablespoon sesame oil
1 teaspoon minced garlic (about 1 large clove)
2 heaping cups coleslaw mix
1 tablespoon gluten-free soy sauce
1 teaspoon rice vinegar
1/4 teaspoon ground ginger
2 tablespoons scallions/green onions, chopped
1 tablespoon coconut sugar/maple syrup (optional)
3 cups kale, packed (I used lacinato kale but you can use curly kale too)
1 tablespoon sesame oil
1/4 teaspoon salt
1 teaspoon lemon juice
Cook the japchae noodles according to package directions. While those are cooking, make the sesame kale mixture and the cabbage mixture. Drain, rinse and set aside.
To make the sesame kale, wash and trim the kale, removing the stems and using the leaves only. Chop the kale into larger pieces and then place the kale leaves, sesame oil, salt, and lemon juice in a large bowl. Massage the kale for about 3-5 minutes, until the leaves turn a very dark green and they are softened. Set aside.
In a large skillet, add the sesame oil and garlic and saute on medium heat until it starts to turn golden- a few minutes. Add the coleslaw mix, soy sauce, rice vinegar, ginger, scallions, and if you're adding the coconut sugar/maple syrup, do so now. Saute until the cabbage is tender and no more liquid remains in the pan. Spoon the cabbage mixture into a bowl and place in the fridge for about 10-15 minutes to cool.
Place a damp paper towel/tea towel on your counter or large cutting board. Fill another large skillet or a large shallow bowl with water. Soak the rice paper wrapper (one at a time) in the water for about 15 seconds until it softens. Carefully remove it from the water and place onto the wet paper towel/towel and get it as flat as you can without ripping it.
Place about 1 large tablespoon of the cabbage filling, 1 large tablespoon of the sesame kale, and about 1/4 cup (maybe less) of japchae noodles in the center of the softened rice paper wrapper. The key is to not overstuff the rolls. Gently fold the bottom of the wrapper over the filling, then fold the sides over, and finally rolling the rest of it from the bottom up. Repeat this step for the remaining rice paper sheets.
Garnish with sesame seeds and serve the spring rolls with gluten-free sweet and sour sauce (my fav!) or gluten-free soy sauce.
You will most likely have leftover japchae noodles. Simply store them in the fridge and use them in another meal later in the week!
To speed up the rolling process I like to soak a rice paper wrapper while I am rolling another spring roll so it's softened by the time it's rolled.
If you'd like to try to bake these spring rolls, be sure to double wrap the rolls and spray generously with oil. Bake at 375 degrees F for about 25 minutes.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.