Thai-Style Rice Rolls
Free of: All gluten and all top allergens
- 20 5-inch rice paper rounds
- 1 lb pork tenderloin, cut into ¼ inch strips
- 2 tbsp garlic, minced
- 2 tbsp Asian-style chili sauce
- 2 tbsp olive oil
- 1 iceberg lettuce
- 1 apple, cut into thin strips
- 1 large carrot, cut into 3-inch thin strips
- 1 red pepper, seeded, cut into thin strips
- ½ cup mint leaves, shredded
- Heat a large sauté pan over medium-high heat. Add olive oil, and sauté pork 3-4 minutes until cooked. Set aside to cool.
- In a bowl of warm water, submerge each rice paper round for 1 minute, until pliable. Lay rounds next to each other on a damp, clean cloth.
- Almost cover each round with layer of iceberg lettuce. Then put a small amount of pork mixture onto each.
- In a bowl, toss together pork, garlic, ginger and chili sauce. Cover and refrigerate 20 minutes.
- Top with a few pieces of apple, carrot, pepper and mint.
- Fold in ends of each round, roll up from bottom end to form a tight cylinder.
For a sweet and sour dipping sauce to accompany these spring delights, click here.
Gluten- Free Stuffed Peppers
Prep Time: 20 Minutes
Cook Time: 1 Hour
- 1 lb ground beef
- ½ cup uncooked long grain white rice
- 1 cup water
- 6 green bell peppers
- 2 (8 ounce) cans tomato sauce
- 1 tbs Worcestershire sauce
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
For additional information on this recipe, click here.