Summer Rolls

Name: Summer Rolls
Total time: 25 min
Ingredients: 1 Batch Sweet Chili Sauce, (prepared); 5 tablespoons rice vinegar; 4 tablespoons water; 1/8 teaspoon low-sodium soy sauce, (use gluten-free if following a gluten-free diet); 1/8 teaspoon toasted sesame oil; Pinch of kosher salt; Pinch of sugar; 2 medium carrots, ( peeled, and sliced into 4-inch (10 cm) julienne strips); 4 tablespoons low-sodium soy sauce, (use gluten-free if following a gluten-free diet); 3 tablespoons sugar; 1 tablespoon smooth peanut butter, (natural or creamy no-stir style); 1 teaspoon mirin; 1/8 teaspoon grated fresh ginger; 6 ounces (170 g) thin Asian rice vermicelli noodles; 12, 8 1/2-inch (22 cm) rice paper wrappers; 18 large (26/30) shrimp, (cooked, peeled and deveined, cut in half lengthwise or); 12 ounces (340 g) firm tofu,; 12 leaves of red leaf lettuce, (washed and dried); Bunch of cilantro, (several leaves and sprigs washed and dried); Bunch of mint, ( several leaves washed and dried); 1/2 English or hothouse seedless cucumber, (ends discarded, partially peeled, seeded and sliced into 4-inch (10 cm) julienne strips); Thinly sliced red cabbage; 2 (about 12) bunches scallions, (green parts only)

www.fodmapeveryday.com

Summer Rolls can easily be made low FODMAP. Here, Ngoc Doan shows us how her Mom taught her - with a few variations. Learn to thrive at FODMAP Everyday!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 Batch Sweet Chili Sauce, (prepared)
5 tablespoons rice vinegar
4 tablespoons water
1/8 teaspoon low-sodium soy sauce, (use gluten-free if following a gluten-free diet)
1/8 teaspoon toasted sesame oil
Pinch of kosher salt
Pinch of sugar
2 medium carrots, ( peeled, and sliced into 4-inch (10 cm) julienne strips)
4 tablespoons low-sodium soy sauce, (use gluten-free if following a gluten-free diet)
3 tablespoons sugar
1 tablespoon smooth peanut butter, (natural or creamy no-stir style)
1 teaspoon mirin
1/8 teaspoon grated fresh ginger
6 ounces (170 g) thin Asian rice vermicelli noodles
12, 8 1/2-inch (22 cm) rice paper wrappers
18 large (26/30) shrimp, (cooked, peeled and deveined, cut in half lengthwise or)
12 ounces (340 g) firm tofu,
12 leaves of red leaf lettuce, (washed and dried)
Bunch of cilantro, (several leaves and sprigs washed and dried)
Bunch of mint, ( several leaves washed and dried)
1/2 English or hothouse seedless cucumber, (ends discarded, partially peeled, seeded and sliced into 4-inch (10 cm) julienne strips)
Thinly sliced red cabbage
2 (about 12) bunches scallions, (green parts only)