I served these spring rolls with snap peas sauteed with a little olive oil, soy sauce (gluten free), and chopped garlic. The dipping sauce is duck sauce. I have had no problem finding gluten free duck sauce in my regular grocery store, but if you can't find it, try online or a natural foods store. I promise one day I will attempt to make my own!
You can absolutely play with these ingredients. Try different meats or make them vegetarian. I've made them several times before and they're never the same!
Rice paper wraps
1 can tiny shrimp
Cole slaw mix
Mung bean sprouts
Cellophane noodles (made from mung beans)
Soy sauce (gluten free)
chopped garlic (approximately 1 clove)
Follow directions on the noodles to soften them. In a pan, saute the shrimp with garlic until warm. Add cole slaw mix, sprouts, noodles, sesame seeds and soy sauce. Continue to saute until everything is combined and warm. Add basil and cilantro to taste and turn off the heat.
To assemble the spring rolls:
Soak a rice paper wrapper in warm water for approximately 30 seconds, or until soft.
Lay the wrapper flat on a plate and place a heaping spoonful of the filling onto the paper.
Fold both of the ends in and then fold one of the long sides over and finish the wrap by rolling, keeping the filling in the center.