Gluten Free Spring Rolls

Our family was introduced to homemade spring rolls by Korean neighbors, and have been making them for years. Traditionally spring rolls contain noodles, but this lower carb option replaces them with more vegetables and fresh pineapple. If you're looking for a traditional, authentic spring roll recipe, this probably isn't the one...but the flavors are incredible together!

This is a very easy dish. You will need to marinate the chicken beforehand, but assembly usually takes about 30 minutes.

The ingredients are:

Chicken breast or boneless thigh, or a combination of the two (about 1/3 lb per person)

1 Tbsp sesame oil per pound of meat

2 Tbsp gluten-free soy sauce (check the label!) per pound of meat

Two cloves minced garlic per pound of meat

1 tsp curry powder per pound of meat

Spring roll wrappers (round rice paper)

Peanut butter

Pineapple juice

Sriracha hot sauce

Chopped cilantro and green onion

Fresh pineapple

Spiralized or grated carrot

Sliced cucumbers

Sliced tomatoes

Sliced bell pepper

Chopped cabbage

Large bowl of hot water for dipping wrappers

Cut your chicken into bite-size pieces, and stir in sesame oil, gluten-free soy sauce, minced garlic, and curry powder. Unless soy sauce specifically says on the label that it's gluten-free, it's most likely not, so be careful with this. Marinate covered for 3-8 hours before cooking. Sorry, there's no photo of raw chicken, because that's just not so appetizing.

Depending on how many people you're feeding, scoop approximately 1/3 cup peanut butter into a bowl. Slowly add pineapple juice, stirring constantly, until you have a creamy sauce you can drizzle.

Preheat your pan with sesame or vegetable oil on med-high, add the marinated chicken, and stir occasionally until cooked through. In the meantime, chop your pineapple and fresh vegetables, and arrange them enticingly on a big platter. Chop cilantro and green onions, and serve in a separate small bowl. And please, don't forget the Sriracha (unlikely in our house!).

Dip the spring roll wrappers just for a couple of seconds in a bowl of hot water. It should not be scalding, but not luke-warm, either. Place the wet wrapper on your plate, then go to town on the ingredients without overfilling. We like putting everything inside the roll, but the sauces could be for dipping as well. Fold up one end, roll the middle, then close up the other end. It takes a little practice, but we believe in you. Enjoy!