Gluten Free California Rice Paper Rolls Recipe
Updated Jan 24, 2020, Published Mar 22, 2009
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I have a confession to make. It is a sushi confession. Yes, I am an adventurous eater and I can’t get enough of raw yellow tail, spicy tuna and grilled unagi (eel). Flying fish eggs, great! Sea Urchin? Bring it on. So my confession? I also love California Rolls.
I know. California Rolls are like sushi training wheels – made for beginners. But I can’t help it; I love them.
But the problem is that unless you go to a really great place, chances are that the crab they use is that imitation stuff. And besides being just WRONG, the imitation crab contains wheat. So what with the hassle of having to bring my own wheat-free soy sauce with me to a sushi joint, I usually can’t eat the California Rolls. It is enough to make this gluten-free gal take up the art of sushi making.
But tonight, I just wanted the taste of a California Roll without having to perfect my knife and rice- making skills. So I had a bright idea! How about a rice paper roll packed with California roll type flavors? Quick, easy and a lot less carbs! I added a few non-traditional flavors to my rolls because I thought they would work well, so go ahead and experiment.
I made my very first rice paper roll under the excellent tutelage of Todd and Diane of White on Rice Couple when I visited them in Southern California. They taught me not to over-soak the rice paper, not to over-stuff and to show the rice paper who is boss. Click here for their Rice Paper Spring Roll 101.
Gluten Free California Rice Paper Rolls Recipe
Ingredients
- 12 ounces crab, – freshly cooked, frozen or canned (if canned, rinse and dry well)
- ¼ cup mayonnaise
- 1 ½ - 2 teaspoons prepared Wasabi
- 1 teaspoon gluten free soy sauce, - plus more for serving
- Zest of 1 lime , – finely grated
- 1 large carrot , – peeled and grated with large holes of a box grater
- 1 seedless cucumber, – grated with large holes of a box grater
- 2 scallions, - white and green parts, thinly sliced on the diagonal
- 2 avocados , – sliced lengthwise
- 6 romaine lettuce leaves , - ribs removed
- 1 handful cilantro leaves removed from the stems
- 6 large rice papers
Instructions
- Mix crab with mayonnaise, Wasabi, wheat free soy sauce, lime zest, grated carrot, cucumber and the sliced scallions.
- Place lettuce leaves on prepared rice paper, put 1/6th of the crab mixture on the lettuce leaves, add two slices of avocado and top with some cilantro leaves. Roll and cut in halve. Serve with extra wheat-free soy sauce on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Summer time is almost here which means I have to work on the beach body.
Thank you for this new recipe! Will let you know how it turns out.
i love california rolls too :)
i really miss not being able to go out and eat sushi anymore. thanks for sharing a great, easy-looking recipe! i’m so excited to try it!
Hey Carol. Just call me lost and confused. Food does that to me sometimes.I get so excited, I forget where I am. Thanks for stopping by.
I LOVE sushi, as does my hubbs and it's hard for him to eat out at sushi places due to gluten sometimes in different rolls. He would LOVE (and I know I will) these rolls!! Thanks for such a great idea!! :)
Thanks so much for this recipe! I just whipped some up, using shrimp instead of crab because our grocer had no fresh crab meat, and it worked beautifully! Glad to have spring rolls added to my repertoire.
Great recipe. My son loves sushi and will love this idea!
Thanks. I hope you and your son enjoy!
I can’t wait to make these! Curious about the rice paper rolls and where to get?
Nancy,
You can find rice paper at any Asian market or if your super market has a good international section they should have it there too. :)
Enjoy! xo, Carol
These are delicious .. I would recommend draining the water out of the shredded cucumber before mixing in .. my first attempt as very soggy ☺