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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Spring Rolls 2 Ways! Veggie &amp; Turkey. Fresh or Fried.  (Gluten Free, Vegan, Egg Free, Dairy Free)

Spring Rolls 2 Ways! Veggie & Turkey. Fresh or Fried. (Gluten Free, Vegan, Egg Free, Dairy Free)

The first time I made spring rolls I envisioned this difficult and tedious task looming before me, but that just wasn't the case at all! Making spring rolls is actually way easier than you would think!  For these recipes I double wrapped the rolls to ensure they held together well and got extra crispy while frying, but if you are watching your carb intake you can certainly wrap them just once.  In both these recipes I fried my spring rolls but they are equally as delicious fresh, so feel free to skip the fry step and enjoy them as is!

 

Veggie Spring Rolls:

Coarsely chop 6 bunches baby bok choy, 2 cups shiitake mushrooms, 1 small onion and mince 2 garlic cloves, place into a skillet with 3 tbsp sesame oil and 1 tbsp fresh grated gingerover medium high heat and cook until the veggies are tender, about 5-7 minutes.  During the last 2 minutes of cooking time to the skillet add 3 tbsp gluten free hoisin sauce, 1 tbsp coconut aminos and 1 tbsp rice vinegar to deglaze the pan, continue to cook for the remainder of time then allow to cool enough to handle.  While the veggies are cooking coarsely shred 2 carrots and coarsely chop 1 can of drained water chestnuts.  Soak 1 nest (50g) of cellophane noodlesin boiling water for about 2 minutes or until soft, drain and rinse under cool water, drizzle with 1 tsp sesame oil and set aside.  Prepare 1 package rice paper rounds according to its directions and to each of the prepared wraps add about 1 tbsp worth of cellophane noodles, 1 tbsp of the shredded carrots, a few of the water chestnuts and 1 tbsp of the veggie mixture and place a bit off center closest to you to give you room to roll.  Begin by folding in the two sides first then begin to roll tightly away from you.  Repeat this procedure with a second prepared wrap if you plan to double wrap. Place onto a small baking sheet. Once all 8 Rolls are prepared you can either serve them fresh immediately with a side of coconut aminos, or if you are planning on frying them place the sheet into the fridge for at 3 hours up to overnight to allow them to dry out a bit to ensure optimal frying. In a deep sided small saucepan over medium high heat, melt and bring to temperature 1 1/2 cups coconut oil, the oil is ready for frying when the end of a wooden spoon inserted into the oil releases little bubbles, about 10 minutes. Place the prepared rolls, one at a time into the hot oil and allow to fry for about 5 minutes or until golden brown on all sides.  Allow to cool for at least 10 minutes before serving.  Can be served with coconut aminos for dipping.  Will keep covered in the fridge for up to 3 days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: yes

Low Carb:  yes if a single wrap is used

Sugar Free:  yes

Aip Friendly:  no

 

Turkey Spring Rolls:

 In a large skillet over medium high heat bring to temperature 3 tbsp sesame oil, once hot add 1 lb ground turkey, 1 tbsp fresh grated ginger, 1 minced garlic clove, 1 1/2 tsp sea saltand 1 tsp black pepperand cook until meat is browned, about 7 minutes.  During the last 2 minutes of cooking time to the skillet add 3 tbsp gluten free hoisin sauce, 1 tbsp coconut aminosand 1 tbsp rice vinegar to deglaze the pan, continue to cook for the remainder of time then allow to cool enough to handle.  While the veggies are cooking coarsely shred 2 carrotsand coarsely chop 1 small can of drained water chestnuts and 1 small can of bamboo shoots.  Soak 1 nest (50g) of cellophane noodlesin boiling water for about 2 minutes or until soft, drain and rinse under cool water, drizzle with 1 tsp sesame oil and set aside.  Prepare 1 package rice paper roundsaccording to its directions and to each of the prepared wraps add about 1 tbsp worth of cellophane noodles, 1 tbsp of the shredded carrots, a few of the water chestnuts and bamboo shoots and 1 tbsp of the meat mixture and place a bit off center closest to you to give you room to roll. Begin by folding in the two sides first then begin to roll tightly away from you.  Repeat this procedure with a second prepared wrap if you plan to double wrap.  Place onto a small baking sheet.  Once all 8 Rolls are prepared you can either serve them fresh immediately with a side of coconut aminos, or if you are planning on frying them place the sheet into the fridge for at 3 hours up to overnight to allow them to dry out a bit to ensure optimal frying.  In a deep sided small saucepan over medium high heat, melt and bring to temperature 1 1/2 cups coconut oil, the oil is ready for frying when the end of a wooden spoon inserted into the oil releases little bubbles, about 10 minutes.  Place the prepared rolls, one at a time into the hot oil and allow to fry for about 5 minutes or until golden brown on all sides.  Allow to cool for at least 10 minutes before serving.  Can be served with coconut aminos for dipping.  Will keep covered in the fridge for up to 3 days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: yes

Low Carb:  yes if a single wrap is used

Sugar Free:  yes

Aip Friendly:  no

 

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