Grain-free Spring Rolls? Can that be done? Although I haven’t gone completely grain-free, I’m always looking for ways to substitute the grain in my favorite dishes. Thinly shaved cucumber makes a nice substitute for traditional spring roll wrappers. You can fill them with any vegetables (or even some fruits) you have in the fridge.
Miso-Cashew Sauce
I enjoy miso but find that it can be overpowering to all the other ingredients. Many recipes add a whopping amount of honey or sweetener to tone it down. Cashew butter does a better job of balancing the miso and of course it’s totally yummy.
Kid-Friendly Spring Rolls
For a sweeter more kid-friendly version of these grain-free spring rolls, you can fill them with apple, pear or even strawberries. I love the combination sweet and savory so I like these best with apple, bell pepper and carrots. Sweeten up the sauce with more coconut palm sugar, agave or honey if it’s too tangy for your little ones.
How to Assemble the Spring Rolls
Prepare the cucumber wrappers:
Use a vegetable peeler to peel a strip of skin (lengthwise) off both sides. Then cut it in half.
Peel 
Cut in Half
Place one of the halves on the cutting board with one of the peeled sides facing up. Starting at the cut end, press the peeler down firmly and shave a strip from end to end continuing to press down for the whole strip.
When you get to the seeded center of the cucumber, flip it over and cut strips from that side. I find that the center, more seeded part is too delicate and watery, so I save that part to put in a salad.
Place the strips on an absorbent kitchen towel and set aside while you prepare the rest of the ingredients. This will absorb excess moisture to keep the rolls from getting too soggy.
Prepare the filling vegetables
Cut the filling vegetables into thin 2″ sticks.
Assemble the Spring Rolls
Lay 2 strips of cucumber side by side with a 1/4″ overlap. Lay a mixture of vegetable strips on one end of the cucumber. Top the veggies with some herbs and about 1 teaspoon of sauce. Roll it up starting at the end with the vegetable strips.
These spring rolls should be used immediately. They become soggy when they sit. If need be, you can get all the ingredients ready ahead of time and assemble at the last minute.
Grain-Free Spring Rolls
These grain-free spring rolls are wrapped in thin cucumber strips and flavored with a sweet and tangy miso-cashew sauce.
Ingredients
- 1 English cucumber
Sauce
- 3 Tbsps gluten-free red miso
- 2 Tbsps cashew butter
- 1 Tbsp rice vinegar
- 2 Tbsps coconut palm sugar (agave, honey or brown sugar can be substituted)
- 2 Tsps warm water
Filling
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 granny smith apple
- 12 snow peas
Instructions
- Prepare the cucumber slices:
- Use a vegetable peeler to peel a strip of skin (lengthwise) off both sides. Then cut it in half.
- Place one of the halves on the cutting board with one of the peeled sides face up. Starting at the cut end, press the peeler down firmly and shave a strip from end to end continuing to press down for the whole strip.
- Place the strips on an absorbent kitchen towel and set aside while you prepare the rest of the ingredients. This will absorb excess moisture to keep the rolls from getting too soggy.
- When you get to the seeded center of the cucumber, flip it over and cut strips from that side. I find that the center, more seeded part is too delicate and watery so I save that part to put in a salad.
Make the sauce:
- If you refrigerate your cashew butter, heat it in the microwave for 15 seconds.
- Place all the ingredients in a mixing bowl and whisk until smooth. You can adjust the flavor to your liking by adding more vinegar or sweetener.
Prepare the filling vegetables:
Assemble the rolls:
- Lay 2 strips of cucumber side by side with a 1/4″ overlap.
- Lay a mixture of vegetable strips on one end of the cucumber.
- Top the veggies with some herbs and about 1 teaspoon of sauce.
- Roll it up starting at the end with the vegetable strips.
Notes
These spring rolls should be used immediately. They become soggy when they sit. If need be, you can get all the ingredients ready ahead of time and assemble at the last minute.
Did you make this recipe? Tag @chefjanetk on Instagram
Nutrition Information
Yield 6 Serving Size 2 rollsAmount Per Serving Calories 135Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 344mgCarbohydrates 14gFiber 4gSugar 7gProtein 3g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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