Gluten Free Salad Rolls A.K.A Relapse Rolls

August 30, 2013 Heidi Pyper

I. Feel. Like. Shit.

These were my first thoughts as I awoke this morning. I just feel like shit. In years gone by (or more truthfully, sometime last month) this thought would be attributed to some over-indulgence with alcohol. This time, however, alcohol is not the culprit, though the wounds were still self-inflicted: I have been on a bread binge, a gluten gorge, and now I’m paying the price.

It started on my 40^th birthday. The guests had all left, my husband safely in bed and I was alone with a giant chocolate cake that I had completely ignored right up to 3 am. Then, I did the unthinkable. I took a fork to the cake and terrible things happened. After 6 months of being extra careful and dedicated, I cheated, I cheated hard. But it was a special occasion so I forgave myself immediately. And really, who could tell if it was the cake or the champagne the morning after?

Then up to the cottage I went, guests brought food, my husband showed up with wild blueberry pie (I love pie) and I often wasn’t the one doing the grocery shop, so I simply had to eat what everyone else was eating. Just little wee cheats here and there. After all, I didn’t want to be the fussy person at the table. I’m not celiac, I was on vacation … let the good times roll! But, in the last two weeks, I can’t tell you how many further betrayals there have been. I’ve been on 8 hour road trips, out for dinner with friends, guests in people’s homes, It even went south at my book club. It’s a slippery slope and now I’m at the bottom. And I feel like shit.

If there was any ever doubt about what gluten does to me, there isn’t any more. It’s as if the effects of what I’ve eaten in the last two weeks is tenfold compared to any symptoms I was feeling before I gave up gluten. So back up on that horse I go. Cheating just isn’t worth it. (With the exception of the 40^th birthday chocolate cake blowout – that was totally worth it.) So with my best foot forward, a healthy lunch of vegetarian salad rolls, which I have for obvious reasons renamed Relapse Rolls.

Gluten Free Salad Rolls A.K.A Relapse Rolls

Ingredients

1/2 Red Pepper
2 inches of Cucumber
1 Carrot
1/2 cup of Sprouts
1/2 an Avocado
1/4 cup Cilantro
2 Green onions
6 Rice paper wraps

Method

you want to slice everything as finely as possible, so a sharp knife is important.

I use a cheese grater to shred the carrots, and slice everything else by hand.

Prepare your filling by slicing the vegetables as finely as possible and set out before you.

I also tend to select my fillings based on colour: they can be quite pretty if you choose a variety of coloured vegetables. The above are my favourites, but use whatever you enjoy.

Fill a flat deep dish with warm water and soak one rice paper sheet at a time for about 20 - 30 seconds, until it is soft.

Place the rice paper roll on a clean surface and then add the filling ingredient by ingredient on the bottom third of the wrap.

Once you’ve added all the fillings roll the wrap away from you.

At about the halfway point fold the left and right sides in to close the ends and then continue to roll away from you.

Sweet Potato Chronicles

The first few you do may look a little sloppy – don’t worry, you’ll get the hang of it. My 7 year old did.

*I serve these with Saigon Soul Food’s Spicey Roasted Garlic Plum Sauce which I was introduced to at the Gluten Free Garage event I went to this spring. Saigon Soul Food also has a line of very delicious frozen spring rolls that are gluten free and are quite delicious. If you can find them, I recommend trying them

Category Summer Picnics & BBQs By Ingredient Appetizers By Season Vegetables By Meal Type By Occasion

5 Comments

Krystyne
September 03, 15:37 Reply

Just found your blog through a link on Facebook. So far, I love it. Thank you for some great recipe ideas. I am trying to find alternatives to using wheat (not quite gluten-free yet), and love this idea. Question: How long will these last in the fridge? Can you make them a few days ahead or do you have to make them and eat them right away?
Alison
September 03, 16:16 Reply

Looks delish! And I totally feel ya on the falling off the food wagon! I recently learned that I’m allergi to dairy. In fact, it appears as though it’s the root of all my excema and skin issues, but MAN, summer is a tough time to give it up. I ate pizza on the weekend and am STILL paying the price!!!

I’ll def try these salad rolls at home, not only are they gluten free, they also appear to be DAIRY free:)
Heidi Pyper
September 04, 12:07 Reply

Hi Krystyne,
It is a long process, and I’m finding that you have to go through the seasons and replace or find alternatives to things you love.
If you wrap them tightly, they’ll for a day or two, but I would not go beyond that. Avocado, cucumber just don’t last that long. If you are using tougher veggies, then that might help.
So glad you found and like the site!

And Alison, dairy … that’s tough too! Good luck with that one. At least you know though.
Marie
September 08, 10:10 Reply

I am a big fan of salad rolls and these look delic!
Krystyne
September 08, 17:28 Reply

Thanks for the input Heidi! I am actually going to attempt making them tonight for tomorrow’s lunch. I will let you know how it turned out.