While on vacation, we ate at one my favorite gluten free menu restaurants, PF Chang’s China Bistro. While this appetizer from their happy hour menu is not gluten free, allow me to explain why it’s not. The waitress spoke to the chef on my behalf. He said that the only reason why they don’t label it gluten free is because it is made on a grill that would pick of cross-contamination from gluten. Their peanut sauce may also contain gluten, but I didn’t ask. The appetizer is called Saigon Summer Rolls, also known as Vietnamese Rolls (Saigon is the former name of the current city, Ho Chi Minh City, in Vietnam.)
My online search resulted in finding that PF Chang’s Saigon Rolls contain lemongrass chicken, julienne carrots, celery root, cilantro, peanuts, Thai basil, and mint, wrapped in cool rice paper. It is served with sesame peanut sauce. The below recipe is my version. I didn’t use lemongrass chicken since I”m allergic to lemon, but I think you’ll enjoy it just as much, if not more. You can use any of your leftover rice noodle papers called for in my Gluten Free Egg Rolls, in this recipe.
Vietnamese rolls are extremely popular. They are the perfect summer snack, meal or appetizer. Also known as Saigon Summer Rolls, you can fill them with any meat or veggie you desire.
Ingredients:
Instructions:
Tips
*Bean Threads are also called Mung Bean Noodles, Cellophane Noodles, Chinese Vermicelli, Bean Thread Noodles, Crystal Noodles, and Glass Noodles. They are transparent noodles made from different types of starch (canna, cassava/tapioca, mung bean, potato, or yam,), and water.
Vegan and Vegetarian Version: Use all vegetables such as cucumber or zucchini strips; or replace the chicken with tofu.
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