noodle and rice questions

[Guest guest]

I have not seen any rice noodles with gluten in and I use several different

varieties. The ones I have are only rice flour and water.

 

B:

 

On 7/9/06, sheelah <aubysmas wrote:

>

> more questions.

> I see that people are using rice noodles. ARe all rice noodles gluten

> free? I read somewhere that some rices have gluten..we make fresh

> spring rolls with rice wraps and am wondering how i might know which

> rice products contain gluten and which do not.

> Thanks again.

>

 

 

 

[Guest guest]

Rice itself does not contain gluten. What can be confusing is the rice

that is called " glutinous rice " (AKA sticky or sweet rice).

The " glutinous " (with an " i " as opposed to an " e " ) simply refers to

the stickiness of the rice and it is GF.

 

If the noodles contain only rice and water then they should be GF. If

the rice wraps you use are the rice paper ones that you put in water

to soften, then they should also be GF. (At least all the ones I've

seen are.) The ingredients should simply be rice, salt and water.

 

Hope that helps,

Kim

 

 

, " sheelah " <aubysmas

wrote:

>

> more questions.

> I see that people are using rice noodles. ARe all rice noodles

gluten

> free? I read somewhere that some rices have gluten..we make fresh

> spring rolls with rice wraps and am wondering how i might know which

> rice products contain gluten and which do not.

> Thanks again.

[Guest guest]

, " Kim " <bearhouse5

wrote:

>

> > the rice wraps you use are the rice paper ones that you put in

water

> to soften, then they should also be GF. (At least all the ones I've

> seen are.) The ingredients should simply be rice, salt and water.

>

anyone every make fried spring rolls with rice paper like an egg roll?

was thinking of trying it when I saw rice paper in the asian market

just looking for suggestions on reciepes or techniques

[Guest guest]

I've made spring rolls several times. The first time I simply srayed

them with oil and cooked them in the oven, the second I fried in

just a little oil in a frypan.

 

You can find recipes for both spring rolls and egg rolls in the

Files.

 

Files > ***Recipes Posted to VGF*** > Appetizers and Snacks > Egg

Rolls

 

Files > ***Recipes Posted to VGF*** > Appetizers and Snacks > Spring

& Salad Rolls

 

 

Here is the latest recipe I made.

 

 

Vegetable Spring Rolls

 

 

100 g (3 1/2 oz) packet rice vermicelli noodles

4 tsp peanut oil

3 green onions, sliced

2 garlic cloves, crushed

1 large carrot, peeld and coarsely grated

1 1/2 cup chinese cabbage (I used normal cabbage)

227 g (8 oz) can water chestnuts, drained and coarsely chopped

4 tsp GF soy sauce (-OR- Braggs)

1/4 tsp white pepper

rice paper wrappers

vegetable oil for frying

sweet chilli sauce, to serve

 

 

1. Place noodles in a large heatproof bowl. Cover with boiling

water. Stand for 5 minutes or until soft. Drain. Using scissors, cut

noodles into 3 cm (1 " ) lengths.

 

2. Heat a wok over high heat until hot. Add peanut oil. Swirl to

coat. Add onion, garlic carrot and cabbage. Stir-fry for 2 - 3

minutes or until soft. Add noodles, water chesnuts, soy sauce and

pepper. Transfer to a bowl. Wipe wok clean.

 

3. Place rice paper in a bowl of warm water until just moistened (a

few seconds). Remove from water. Place a spoonful of filling in the

centre of wrapper. Folde wrapper around filling. Repeat until all

filling is used up.

 

4. Pour oil into wok until 1/3 full. Allow to heat. Cook spring

rolls in batches for 3 - 4 minutes or until golden. Drain and serve

with sweet chilli sauce.

 

 

** I once watcheda Vietnamese chef making spring rolls with rice

paper wrappers. He cut some of the wrappers in half, then placed

these halves over the full wrappers before rolling.

 

 

 

> anyone every make fried spring rolls with rice paper like an egg

roll?

> was thinking of trying it when I saw rice paper in the asian

market

> just looking for suggestions on reciepes or techniques