Let the good times roll
Rice is one of the most versatile foods out there -- and it's perfect for people with gluten intolerances or coeliacs.
As someone who loves trying wheat alternatives, I've tried rice flour, rice noodles, and now, rice-paper spring-roll wrappers.
This week's recipe is a twist on the traditional Vietnamese summer roll. Usually, these are served at room temperature, and contain raw ingredients or a mixture of cooked meats and raw vegetables. These vegan rolls are baked, as strange as it might seem, lending the rice paper a chewy and crispy feel.
Edible rice paper is usually made from white rice flour, tapioca flour, salt and water, but I'd recommend checking the ingredients as some may contain gluten.
These rolls are always served with a dipping sauce, be it sweet chilli sauce, hoisin sauce or plain soy sauce. For mine, I mixed two tablespoons of tamari (gluten-free soy sauce) with two teaspoons of sesame oil, four tablespoons of water, half a tablespoon of chilli flakes and a little grated ginger.