It look me quite awhile to both enjoy eating again with my nickel food allergy and to find creative recipes. While visiting my friends in Seattle, I watched them make their own spring rolls. I’d never thought to make my own spring rolls. Now I love the entire experience and ritual.
Most spring rolls include all kinds of foods that I cannot eat, like sprouts, lettuce, beans, nuts and cabbage. Whereas, when I create my own spring rolls I only include delicious nickel free ingredients! I try to add as many vegetables as I can eat.
1/4 cup to 1/2 cup of sliced carrots
2-3 stalks of sliced celery
1/2 an onion
1/2 to a full green bell pepper or red pepper
1/2 to a full zucchini
occasionally I will add 1/4 cup to 1/2 cup of sliced eggplant
1-2 thawed halibut fillets
1/4 cup to 1/2 cup chopped cilantro
1/4 cup to 1/2 cup chopped parsley
3-4 sheets of Rice Paper
1-2 Tablespoons of A Taste of Thai Sweet Chili Sauce
The Recipe & Cooking Steps:
First I oil a large saucepan with olive oil. Then I add all the sliced vegetables – excluding the parsley and cilantro. I cook the vegetables on medium heat until they are sauteed. Next I add thawed halibut fillets and the cilantro and parsley greens. If I’m only making 1 serving, I only add 1 halibut fillet. Halibut is one of the few types of fish that I believe doesn’t have any nickel. Once the fish is thoroughly cooked, I take the saucepan off the hot burner and place it aside.
Now prep the rice paper. Managing the rice paper can be a little tricky. I suggest taking out two dinner plates.
Use one of the dinner plates to wet the rice paper. Use the other dinner plate to place the wet rice paper on it, fill it with the cooked vegis and fish.
It’s a little tricky to make sure the entire sheet of rice paper gets wet – but not too wet it sticks to your fingers!
Before I finish wrapping the rice paper with the vegis and fish I add the cilantro and parsley and 1-2 Tablespoons of A Taste of Thai Sweet Chili Sauce. Usually I have enough ingredients to make 2-3 full spring rolls at a time.