Delicious Pork and Shrimp Spring rolls with Peanut Sauce. Perfect for a gluten-free meal option.
Delicious and Flavorful Spring Rolls with Peanut Sauce
These fresh spring rolls are a perfect gluten-free option for a light and healthy meal. Filled with a variety of fresh vegetables and wrapped in rice paper, they are not only delicious but also very nutritious. The peanut sauce adds a nice touch of flavor and creaminess to the rolls, making them even more enjoyable to eat.
Spring rolls are a great option for a quick and easy meal or snack, and can be customized with your favorite ingredients. You can add protein such as shrimp or tofu, or even fruit for a sweet twist. The best part is that they are easy to make at home, so you can enjoy them whenever you want. Whether you are gluten-free or not, these fresh spring rolls with peanut sauce are sure to be a hit!
Rolling into Flavor: A Gluten-Free Twist on Pork and Shrimp Spring Rolls
Here we got some peanut butter sugar and coconut milk we’re just going to bring the coconut milk to a boil and we’re going to add the sugar and the peanut butter save tamari for some Flavor now all I’m going to do is squeeze in just like about half a lime probably not even the whole half this kind of up to your preference if you like it more.
Sour or not so add however much you like give it a stir and then this is also optional I would add Sriracha or even chili gar garlic sauce anything with spice to it would give would help um boost the flavor into your peanut sauce and that’s really it and that’s how you make peanut sauce gluten-free for spring rolls all right show you how to make the.
Pork for the spring rolls this is just a regular piece of pork loin you know little not a lot of fat foline and then we have Chinese spice spice some salt and pepper and that’s all you really need just kind of like light sprinkle over the top same thing with the bottom all right and then I’m going to add salt and pepper and then we’ll sear.
It all right here I just got a pan just a little bit of oil start with the pork one fat side down just kind of put it down there push it down and we’re just going to let sit for maybe yeah 10 15 minutes depending how high it is have the flame on you know the max High just throw it in into a cold pan just let it sit like that and then about 5 to 10.
Minutes we’ll flip over and do the same so I returned it one kind of brnch the top side uh don’t do what I did but yeah bottom looks nice kind of golden brown that’s what we’re looking for so we’re going to leave it like this and then we’re going to add some water grab that way on the bottom all we’re going to do is we’re going to leave a lid on.
Top turn the heat down to about I don’t know a medium medium low and we’re just going to let that simmer for about 25 to 30 minutes have a pot of boiling water about a tablespoon of sugar and half a teaspoon of salt have some D sheld and devain shrimp all we’re going to do is kind of put them in.
All right give him the stir and so with shrimp it’s very important to make sure you don’t let the water boil so I do have it on high as soon as I kind of start seeing it boiling I’m going to turn it down to low immediately and we’re going to let it cook kind of slow cuz if you cook it on high the.
Shrimp’s going to get all rubbery and doesn’t have really good texture to it so you could kind of see that the water is kind of like moving around a little bit it’s slightly bubbling and this is what you want I wouldn’t want it to Bubble any much so I’m going to turn on to really low and then you can even tell when your.
Shrimp is done if you take a look in the middle it’s all white all the way through you don’t see any kind of like opaque parts of the shrimp so that means it’s totally cooked all the way so we could easily just take it out just kind of put it in our bowl for now we’ll let that cool and then when it cools off a little bit.
We’ll slice in half all right here we have the rice noodles for the spring rolls they are gluten-free also they’re literally only made out of rice flour and water so all you got is St up boiling water nothing else I’m going put them in right and then they’re going to boil for.
About five to 8 minutes they don’t take very long right so just like if you’re cooking spaghetti you just kind of throw them in make sure you move them around so that they don’t stick together cuz once they stick together it’s it’s not very.
Good so just kind of lightly move around stir it every so often until you see them soften up and just let it come to a so when you cook this make sure you have plenty of water for the noodles to flow around cuz it’s very very starchy and so if if it becomes too starchy then it won’t cook properly and also just to make sure that there are different types.
Of like sizes of these rice noodles I have the thin ones you could go large one I actually prefer the large ones and you go larger ones they usually take about 10 to 12 minutes to cook This was done in 5 minutes if you just want to check just pull one out take a bite out of it if you don’t see any uh dry white Parts in the middle then it’s.
Ready to go all right so now turn off all we got to do is take it to our sink and then we’re just going to run cold water through it to kind of cool it down so I ran through water a couple times change the water part two three times very important to wash them till the water’s fairly clear cuz you want to wash all that starch off cuz if not your.
Nood is going to taste very gummy and sticky so it just gives a really bad texture in general but as soon as it’s ready you can pull them out you know I just like to you know do that just put out little little bundles kind of lay them down in there in the basket it makes life a lot easier you do like little small batches cuz they’ll stick.
Together you have one giant pile you know you’re just going to rip up your noodles so that’s it so for the pork I kind of cut a little bit of the burnt part off that’s my fault you don’t have to burn your meat you don’t want to and all we got to do is slice it really thin kind of hold the knife you know somewhat with long.
Strokes straight down the middle try not to change your knife angle try to keep it the same all the way through and yeah just a lot a big mistake a lot of people do is that they try to push down while they’re slicing and it kind of creates a lot thicker pieces for some reason so I like to.
Gently push down while I’m making long slices that way I could adjust the angle as I’m slicing if I it looks like I’m going too thick or not and very last thing I I like to do with pork I get a little bit of fish sauce three crab is part of my more favorite one you get whichever you want red boats really good um.
41 is really good too but you stick with three crab there’s nothing wrong so I take just a little bit I don’t know maybe like a teaspoon I’m going just dzz it over all the pork and that is going to give it a lot of amazing salty flavor for your meat and your sprinkles all right.
Now everything’s kind of ready you kind of see here right I got my pork and my shrimp shrimp got cut in half longwise you can see right I have all my veggies ready I have some mint um red leaf lettuce uh salant and then just regular cucumbers that slice into like little planks or you can.
Do sticks whatever have my noodles I got my peanut sauce now all we got to do is roll the spring rolls all right here I have the three ladies brand this is part of the best brand for rice paper and once again it’s gluten-free also it’s just a rice flour and tapioca Star right and they’re very easy to um get soft.
So you just kind of take it I have just some simple cold water right here I’ll just dip it kind of turn it around a couple times making sure I get it gets wet all over and you don’t have to do it too long just for about 10 15 seconds and it still feels pretty hard but over the next minutes so it’s going to soften up a lot so while it softens up we’re.
Going to build our uh spring rolls so I like to do slice me on the bottom or maybe you let’s do shrimp on the bottom right SL me on top of that you do lettuce all right something soft so you get your noodles all right one.
Cucumber couple leaves of mint kind just throw that on there and then same thing with cilantro I just rip it up with my hand you can chop up with the myv want and that’s totally fine right all right so now you kind of tell it’s really really soft it’s really you know viable so to fold it you go all the.
Way over first right kind of tuck it in squeeze it squeeze it right here in the middle kind of tighten it up while you have the squeeze you’re going to fold in your sides and then while squeezing in the middle and just tightly tucking it in as you roll and that’s how you make a spring.
Rle dip in some peanut sauce enjoy add some chili to it I promise some extra chili would be really great with it enjoy guys bonus tip for your peanut sauce Emily I know you can’t have U hon sauce so I guess this is more for Gabe but this is this is my favorite part of the sauce so I’ll probably do a good amount.
Of it into the sauce mixed it in has really good like excellent flavor that that compliments the peanut butter so well so I’m sorry Emily I don’t have a substitute for this but I promise this gluten-free sauce is just as good
