Fructose Free Gluten Free Veggie Summer Rolls
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Learn more āIngredients
4 servings
For the rolls
- 4 oz rice vermicelli noodles
- 8 rice paper wrappers (8.5-inch rounds)
- 1 medium carrot, peeled and cut into thin matchsticks
- 1 medium cucumber, seeded and cut into thin matchsticks
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups shredded purple cabbage
- 1 ripe avocado, thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- Ā½ tsp red pepper flakes (optional)
Instructions
- 1
Cook the rice vermicelli in a medium saucepan of boiling water according to package directions, until tender, about 3ā4 minutes. Drain, rinse under cold water until cool, and set aside.
- 2
Whisk together the tamari, lime juice, rice vinegar, honey, sesame oil, and grated ginger in a small bowl until the honey is fully dissolved. Stir in the red pepper flakes, if using. Set the sauce aside.
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