Vietnam Rice Paper Rolls #glutenfree #glutenfreerecipes # #asiancooking

Did you read the San Choy Bow (Lettuce Cups with Pork filling) recipe from our blog? I cooked extra filling when making the San Choy Bow and used the filling to make this popular hawker food of Vietnam Rice Paper Rolls - so easy, delicious and healthy.

Ingredients:

10 Rice Paper Wraps
1.5 cups San Choy Bow Filling , cold - please check our blog for the recipe
50g Rice Vermicelli Noodles - soak in hot water 10 minutes, drain.
1 cup Carrot - cut into fine strips - soak in ice water 10 minutes, drain
2/3 cup Cucumber - cut into fine strips
Fresh Coriander, if necessary

Method:

Soak a single rice paper wrap in the warm water 10 seconds.
Dry on a clean tea towel.
Place on a plate/chopping board.
Place the pork filling, rice vermicelli, cucumber, carrot and coriander in the centre of the rice paper -  do not overfill.
Roll up and cover with cling wrap if not eating immediately.
Only soak the rice paper wrap for 10-15 seconds, and begin the rolls as soon as possible.
Serve cold with the dipping sauce

Dipping Sauce:

1 teaspoon Chilli, chopped finely
2 tablespoons Peanuts, chopped finely
 Coriander, Mint or Thai Basil - chopped finely
1 tablespoon Sweet Chilli Sauce
1 tablespoon Thai/Vietnam Fish Stock
2 tablespoons Apple Sauce
1 teaspoon Lime/Lemon Juice
Some drops Sesame Oil
Ground Pepper

Mix all ingredients together in a bowl and refrigerate 

Spicy Beef Wrap #glutenfree #glutenfreerecipe #glutenfreecooking

These Spicy Beef Wraps will have you throwing away the commercially produced packet mix, many of which contain gluten to thicken the mince mixture as it cooks. You will definitely not be able to stop with just one!

Spicy Beef Wrap

Spicy Beef

Ingredients:

 300g Beef Mince
1 Onion, cut small diced
1 Carrot, cut small diced
2/3 cup Frozen Peas, defrosted
1/2 cup Red Wine
2 tablespoon Curry Powder
2 tablespoon Tomato Paste
1 tablespoon Lemon Juice
Hint of chopped Parsley and Oregano
Salt, Pepper and Sugar for taste
Some drops of Tabasco if desired




Method:

Heat pan, add 2 tablespoon olive oil. 
Add onion and carrot, stir fry for few minutes.
Add beef mince and curry powder, cook well.
Add red wine, then tomato paste, cook for 10 minutes or till liquid is reduced.
Add peas, herbs and seasonings cook another 5 min.


Wraps:

1 packet of Lee and Hock Lai's Kitchen Gluten free Wraps 


2 Tomato - sliced
1 Carrot - grated
1 Avocado - sliced
1/2 Iceberg Lettuce - shredded
1 cup Grated Cheese
1/2 cup Sour Cream
Lime Juice or Tabasco to preference

Assemble as you prefer! Add lime juice or Tabasco to taste.

Enjoy!

Wrapped to Perfection #glutenfree #glutenfreecooking

Salad filled gluten-free Wraps

Are you tired of eating gluten-free wraps that resemble composite cardboard and taste the same. Are you tired of the wraps cracking as you attempt to roll them and all the filling simply ending up back on your plate. Your life is about to change! These dreadful, cardboard wraps are about to become a thing of the past.

Lee and Hock Lai's Kitchen are extremely proud of our new gluten-free wrap that we have developed. It rolls beautifully, stays together beautifully and it tastes fantastic. We have begun supplying eateries in the Brisbane area and hope to expand our customer base Australia wide. We love our product so much as it breaks the convention that gluten-free is rock hard and boring.

Light, flexible and extremely edible!

The fillings for these wraps are only limited by your imagination. In our test kitchen we tried our sweet version!! It is a divine banana and cinnamon wrap served with maple syrup and ice cream. The fillings are only limited by your imagination.

We have set out to make gluten-free a diet that everyone can enjoy and every taste can be catered for. We hope by sharing our experience and recipes with you that your gastronomic experience is influenced in a very positive way, both in the dining experience and the digestive process.

Cinnamon and Banana Wraps served with Maple Syrup and Cinnamon