How can I make these 'Larb' Spring Rolls gluten-free?

To ensure these spring rolls are gluten-free, use 1 pound of minced mushrooms instead of seitan for the filling, and confirm your tamari is certified gluten-free.

What is the best way to roll the spring rolls without tearing them?

Dip the wrapper in hot water for only 5 to 10 seconds until pliable, as it will continue to soften with the moist ingredients. Roll like a burrito: fold from the back halfway, then fold in the sides, and finally roll all the way up.

Can I prepare the 'Larb' filling ahead of time?

Yes, you can cook the seitan or mushroom filling with the onion and cashews, and even add half of the sauce, then store it separately in the refrigerator. Assemble the rolls just before serving for the freshest taste.

What gives these spring rolls their 'Larb' flavor profile?

The 'Larb' flavor comes from the savory seitan or mushroom filling combined with fresh herbs like cilantro and mint, and a zesty sauce made with lime juice, tamari, sugar, and salt.

How should I store leftover Vegetable 'Larb' Spring Rolls?

Store any leftover spring rolls in an airtight container in the refrigerator. They are best enjoyed within 1-2 days as the wrappers can become sticky or brittle over time.

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Vegetable ‘Larb’ Spring Rolls
[Vegan, Gluten-Free]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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Close-up of freshly made Vegetable 'Larb' Spring Rolls, sliced in half to reveal the vibrant filling of seitan, herbs, cabbage, carrots, and noodles, served with a small bowl of dipping sauce.

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Vegetable 'Larb' Spring Rolls [Vegan, Gluten-Free]

Larb is a Laos minced meat dish, which is traditionally flavored with lots of lime, mint, and fish sauce. These spring rolls are stuffed with a vegan larb mixture (made of seitan, cashews, and onion), noodles, herbs, carrots, and cabbage. They are pretty quick to make and taste great!

Ingredients You Need for Vegetable ‘Larb’ Spring Rolls [Vegan, Gluten-Free]

For the Sauce:

1/4 cup lime juice
2 tablespoons reduced-sodium tamari
2 teaspoons sugar
1/4 teaspoon salt

For the Filling:

1 teaspoon oil
2 cups ground seitan or 1 pound minced mushrooms to make it gluten-free
1/2 small red onion, cut into thin half-moons
1/2 cup cashews

For the Rolls:

8 9-inch spring roll wrappers
1/4 cup cilantro, coarsely chopped
1/2 cup mint, coarsely chopped
1 cup shredded cabbage
1 medium carrot, julienned
4 ounces dry rice noodles or bean thread, cooked, drained, and cooled under running water (reserve the hot water for the spring roll wrappers)

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How to Prepare Vegetable ‘Larb’ Spring Rolls [Vegan, Gluten-Free]

To make the sauce, combine the lime juice, tamari, sugar, and salt. Mix well. Set aside.
Heat the oil in a medium skillet over medium heat. Add the seitan and cook until golden, about 4 minutes. If using mushrooms, cook until the mushrooms are golden, about 8 minutes. You might need to cook the mushrooms in batches to avoid steaming them.
Add the onion and cashews and cook until the cashews are golden, about 2 minutes. Add half of the sauce and cook until it evaporates, about 30 seconds. Set aside.
Dip a spring roll wrapper into the hot water reserved from the pasta and soak for 5 to 10 seconds, depending on how hot the water is. Soak only until the wrapper is pliable. It will soften once you add the other moist ingredients. To the lower half of the wrapper, add herbs, the filling, cabbage, carrot, and noodles.
Roll up like a burrito- from the back, roll to halfway, and then fold in the sides. Finally, roll it all the way up. Serve with the rest of the sauce or store.