Thursday, April 10, 2014

PB&J and Apples Rice Paper Roll-Up (Gluten-Free)


A better name for these are PB&J Spring Rolls with Apples.  I don't have a kid, nor do I pretend to know the first thing about kids.  I know what I like with flavors and textures, and know that kids are much more sensitive and picky than I am.  For some reason, I've been thinking of new ways to use Vietnamese spring roll rice papers. I find the texture so appealing with its tender chewiness.  Why not do a spring roll with peanut butter and jelly, add in some apples for texture and nutrition?  Maybe for an adult version, add a little line of chili garlic sauce for a spicy complexity?

PB&J Spring Rolls with Apples
Ingredients:
  • Vietnamese spring roll rice papers
  • Apple of your choice, cored and julianned (cut into matchsticks), skin on
  • Peanut butter (or any nut butter) of your choice
  • Jelly of your choice (I used concord grape)
Directions:
In at least a 9" pan filled with cold water, soak one rice paper to hydrate for about 2-3 minutes. Carefully removed the softened rice paper onto a tea/dish towel or paper towels, and lay flat.  At this time, put another rice paper in the water. Then towards the bottom center, place a strip of peanut butter, a parallel strip of jelly, then a few of the julianned apples.  Fold up the bottom of the rice paper to cover the fillings.  Fold in each side.  Then gently, yet firmly, roll it up.  Place on a plate.  Repeat.  Note: do not allow the rolls to touch each other since they are so sticky.  To store, wrap individually in wax paper and keep in fridge.

-Erin Swing
The Sensitive Epicure

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on kid-friendly.  On twitter, we're tagging #SensationalSides.  Here are other amazing kid-friendly recipes to try out from our other friends:



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