Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love by unknow

Author:unknow
Language: eng
Format: mobi
Tags: Allergy, Methods, Cooking, Regional & Ethnic, American, Health & Healing, General
ISBN: 9781449431341
Publisher: Andrews McMeel Publishing
Published: 2013-04-23T07:00:00+00:00

84 COOKING FOR YOUR GLUTEN-FREE TEEN

sarah’s spring rolls

M A K E S 1 0 S P R I N G R O L L S

• • •

Sarah always orders spring rolls at Vietnamese and Thai restaurants, and they are simple to make at home. Spring roll wrappers, available in Asian markets and many supermarkets, can be made both from rice flour (gluten free) and from wheat flour ( not gluten free), so read the label. To fill these rolls quickly and evenly, divide the ingredients into 10 even piles on top of parchment paper or sheet pans. Then, you’ll find that filling and rolling is a snap. I soak 2 wrappers together for easier rolling. You can refrigerate these covered with plastic wrap for up to 3 days, but do not freeze. Serve with bottled Thai sweet red chili sauce, widely available in supermarkets.

20 peeled, deveined, tail

Place the shrimp in a small sauce-

Divide all the remaining ingredi-

removed, frozen medium

pan and add chicken broth just

ents except the spring roll wrap-

shrimp, defrosted

to cover. Cook over medium heat

pers and sauce into 10 equal

Chicken broth

just until the shrimp become

portions. Lay 10 portions of each

½ (10-ounce) bag matchstick

opaque. Remove from the heat.

ingredient in vertical rows on

carrots

Let the shrimp marinate in the

parchment paper sheets or sheet

stock.

pans. Drain the shrimp and place

4 cups chiffonade of Romaine

lettuce (about 1 head) (see

10 portions of 2 shrimp each in a

Note)

vertical row.

¼ cup chiffonade of fresh Thai

basil or regular basil

¹∕8 cup chiffonade of fresh

mint

20 (8-inch) round thin rice

flour spring roll wrappers

Thai sweet red chili sauce, for

dipping

STARTERS AND SNACKS 85

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