tamarind garlic spring rolls and giveaway

by Kristina Sloggett

in appetizers,Dinner,Gluten Free,product review,recipes,Vegan,Vegan MoFo

This is the first time I have used Indian flavors to fill a Vietnamese style fresh salad roll. It will not be my last – we loved these!

I was recently asked to develop a quick recipe, using one Stonehouse 27 sauce, one Lundberg Heat and Eat Brown Rice Bowl and up to three other ingredients.

The Stonehouse 27 sauce I chose was their Tamarind & Garlic, and the Lundberg rice bowl I paired with it was the Short Grain Brown. I came up with several ideas, so I will be trying some of the other flavors as well – Dates & Tamarind and of course Spicy Cashews & Cream.

I have seen these sauces before, and several of the flavors are appealing. They are a quick alternative to scratch made while bringing all natural, gluten free and vegan flavors to a dish. I have been a long time fan of Lundberg Family Farms, and although I generally prefer making my own, I can definitely see how these rice bowls are convenient. Each bowl (marked as one serving) is a lot of rice, and when mixed with beans, goes a long way!

tamarind & garlic spring rolls

vegan, gluten free, low sodium, no refined sugar

makes 12 rolls

1 jar Stonehouse 27 Tamarind & Garlic sauce
1 bowl Lundberg Heat & Eat Brown Rice
12 round rice paper wrappers

1 cup cooked beans (I used pinto)
kale leaves

Prep ingredients for easy assembly – have a large round plate to roll on. Combine rice bowl with beans. Tear or chop kale leaves into workable pieces, removing tough ribs.

To make spring roll: dip rice paper in warm water for *5 seconds. Place on plate, line kale leaves down middle, leaving one inch on each end and 2-3 inches on each side. Layer 2 tablespoons rice and beans over kale leaves, followed by 2 tablespoons sauce. Fold the one inch ends over and press down, so the rice paper sticks to itself. Turn to one long end and begin rolling tightly, folding over and rolling completely closed.

*After 5 seconds the rice paper will still feel firm – this is normal, don’t soak longer. It continues to soften and is easy to work with if only soaked 5 seconds. Longer soaking may result in holes or tears in the rice paper.

Fresh and flavorful, and definitely a unique spin on a spring roll. The rice bowls are gluten free, vegan and convenient. These sauces are authentic in flavor and exotically spiced, and incredibly tasty.

Want to try them yourself?

I am giving away five sets of the sauce + rice combinations – one jar of Stonehouse 27 sauce and one Lundberg rice bowl to five of my readers.

five ways to enter, five winners! Please leave a comment for each entry:

1) what ingredients would you pair with this sauce and rice?

2) tweet this :

I want to win @spabettie ‘s @stonehouse27 and @lundbergfarms giveaway – five winners! –> http://www.spabettie.com/?p=8567

3) like Stonehouse 27 on facebook

4) like Lundberg on facebook

5) what is your favorite quick and easy meal to prepare?

giveaway closes next Monday, 5 winners notified by email Tuesday.

 

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