These gluten-free avocado spring rolls make a healthy and delicious snack while on a candida diet. They’re stuffed with fresh vegetables and served with a tahini dipping sauce.

Snacking while on a candida diet

Snacks seem to stump people the most while on a candida diet. I know they used to stump me.  So today I’m sharing one of my favorite and healthy snack recipes. These gluten-free spring rolls are a fun way to get your veggies in while also sticking to your candida diet. Although at first glance they may seem a little intimidating, once you get the technique down, they’re actually quick and easy to make. And versatile too. Over the years I’ve figured out some tips to making beautiful spring rolls, hassle free which you’ll find below.

Spring roll wrappers:

First you want to get familiar with spring roll wrappers. You can find these wrappers in specialty stores like Whole Foods and Sprouts, or in Asian markets as well. They’re translucent, brittle, delicate wrappers that are sold in packs of 25 or more. These wrappers are made from rice flour which makes them naturally gluten free. Once wet, they become bendy and extremely sticky.

Below are some easy tips to working with rice paper:

Fill a pie dish with filtered water, that way you can fully submerge the spring roll wrapper all at once. Don’t soak the rapper for more than 5 seconds, otherwise they’ll end up to wet and soggy. 

When grabbing your next spring roll wrapper, make sure your hand is not wet. Getting moisture on your dried spring roll wrappers will cause them to stick together.

Make sure you don’t overstuff them with veggies. This will cause the wrappers to tear when rolling.

Get creative with the filling!

In this recipe I use sliced avocado, raw carrot and red bell pepper along with fresh arugula. This combination makes them vibrant in color, with a nice crunch. But one of the best things about spring rolls is how versatile they are. Work with what you already have on-hand. Here are some suggestions:

cucumber
Jicama
green apple
fresh basil
Brown rice noodles
shrimp

Get creative and have fun!

Gluten-Free Avocado Spring Rolls

Gluten-Free Avocado Spring Rolls Recipe

5 from 1 vote

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Gluten-Free Avocado Spring Rolls

Vegan | Gluten-Free

Course Appetizer, Main Course, Snack

Ingredients

Spring Rolls

• 1 package spring roll wrappers
• 1 medium carrot cut into matchsticks
• 1 red bell pepper cut into matchsticks
• 1 ripe avocado sliced
• 2 cups fresh arugula
• sea salt and pepper

Tahini Dipping Sauce

• 1/2 cup  Tahini Butter*
• 1/4 cup filtered water
• 4 drops liquid stevia (or 1 teaspon xylitol)
• juice of one lemon or lime
• Pinch sea salt

Instructions

1. Fill a large pie dish with luke warm water for your spring roll wrappers.

2. Next cut the carrot and bell pepper into matchsticks, keeping each in their own pile.  Slice the avocado.

3. To get started, submerge 1 spring roll wrapper in water for 5 seconds.  Transfer to a cutting board or work station.  Place 1 - 2 slices of avocado in the center of your wrapper. Top with 2 pieces of carrots, bell pepper and and small handful of fresh arugula.

4. To roll, start from the bottom and wrap up to cover all of the ingredients, next pull in the sides and then continue wrapping from the bottom up.

5. To make the dipping sauce, place all of the ingredients into a small bowl and whisk until smooth and creamy.

Recipe Notes

*Option to use almond butter (or cashew butter after 90 days on a candida diet).

 

You may also like out Candida Diet Cookbook, Everyday Recipes for Your Candida Diet. Available in Digital format and Paperback.