Low-FODMAP Fresh Spring Rolls with Thai Peanut Sauce

It has now been just over a year since I started this blog, and I am in awe of how fast time has gone by.

Time has definitely gotten away from me recently, as I've been neglecting to make updates to Gracie's Gut Guide.

But I'm here now, and I'm so glad to be back! The semester is starting again soon, but I plan to make updates at least monthly. I also plan to do a health update soon so watch out for that!

Anyway, now for my favorite summer recipe: Fresh Spring Rolls

These are light, fresh, and perfect for lunch on a summer day! I've always considered myself an adventurous eater, which is a difficult title to maintain with IBS and food sensitivities. But for me these are the perfect balance of unique, comforting, and flavorful. You should definitely give them a try!

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~Fresh Spring Rolls with Thai Peanut Sauce~

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Ingredients:

For the rolls:

• Rice paper

• Rice noodles (optional)

• Carrots, sliced thin

• Cucumber, sliced thin

• Imitation crab or cooked shrimp

• Fresh basil

• Fresh cilantro

For the peanut sauce:

• 1/4 cup chunky natural peanut butter

• 1 tbs brown sugar

• 1 tbs sesame oil

• 1 tbs gluten-free soy sauce

• 1 tsp ground ginger

• 1 tsp rice vinegar

• 1 tsp lime juice

• 1 tsp water

Instructions:

1. Add all the ingredients for the Thai peanut sauce to a small bowl and mix. Set aside.

2. If you chose to use rice noodles, boil them until al dente and rinse with cold water. Set aside.

3. Add water to a large, wide frying pan with sides 3-5 inches tall. Turn on burner on med-high heat until the water starts to slightly bubble and steam. Turn the burner off. Let the water sit until bubbles stop, the water is steaming, and you can tolerate touching the water for no more than 2-3 seconds.

4. Add 1 rice paper to the water slowly, making sure it gets fully submerged and does not curl around the edges. After about 5-10 seconds remove the rice paper from the water using rubber-tipped tongs. Place on a slightly wet plate and carefully spread the paper out flat. Try to keep the paper wet until you have it spread flat, since it's easier to work with and less sticky when a little wet. The excess water will evaporate.

5. Add your veggies, herbs, crab/shrimp, and rice noodles to the rice paper. Wrap carefully but tightly. Be careful not to over-stuff.

6. Dip in the sauce and enjoy!

Tip: If the paper starts to rip, your water was either too hot or you left the paper in the water for too long. The paper will go in the water stiff and will start to wrinkle once it's done. It takes a couple of tries to get it down but don't give up!

XO, Gracie