GF Lunch #7 – Ham and Cheese Spring Rolls

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I recently embarked on a random goal – I wanted to swim in 7 Lakes in 7 Days. And I did.  I swam in Tahoe and Donner (there are several good GF places to eat in Tahoe), Rollings Lake, Natoma, Tenaya, Mono and then Tenaya again.  I was supposed to swim in Mammoth too but the lake was nearly empty.

Well – I didn’t expect that finding gluten free food would be very easy in the middle of nowhere.  Surprisingly, the French Fries at Tuolomne Meadows Grill in Yosemite are Gluten Free and really good.  Especially right after I swam across Lake Tenaya.  They also had really good Peets French Roast Coffee.  I expected a pot of Folgers that had sat all day and was pleasantly surprised.

Back to the topic I had to pack food for myself for 3 days and a potluck. So I brought a gluten free pie to share and Ham & Cheese Spring Rolls to tide me through the trip.  I also brought this fig appetizer, but I’ll save that for another post.

So how to make Gluten Free Spring Rolls.

First off, you have to source your spring roll wrappers.  I got mine at the local food co-op down the street.  But you could get them at Safeway, Whole Foods, or a local Asian Market.  Don’t fear the ethnic markets.  They have people there to help you.

Be sure your wrapper tells you what kind of flour they use.  I once got some that were not gluten free.  Get the kind with only the following ingredients:  Rice Flour, Tapioca Flour, Salt and Water.  If it just says “flour” don’t buy it.

Next you have to get some deli meat.  I think I already explained this in how to make a perfect hoagie.  Basically you have to get meat with out barley malt, nitrates or nitrites added.  If you don’t have a safe deli to get it sliced at, buy the stuff in pre-sliced packages from Applegate Farms.

INGREDIENTS

  • 4 Rice Paper Wrappers
  • Water
  • 8 ounces of deli meat
  • 4 slices of cheese
  • Mustard

DIRECTIONS

  1. Get a large dinner plate and fill it with water.
  2. Quickly soak one rice paper wrapper and flip over. Soak the other side.
  3. Make sure you got enough water on it that the wrapper activates and begins to soften.  If you’ve never worked with these before test the paper out before you start filling.  You want them to soften, but not dissolve.
  4. Place the wet wrapper on a dry dinner plate and fill with about 2 oz of meat and a slice of cheese.
  5. Put some fancy deli mustard on top.
  6. Wrap like a burrito.
  7. Place in an air tight container until you’re ready to eat.

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