nuoc cham

Since most spring and egg rolls are made with wheat-based wrappers, Vietnamese spring rolls end up being one of the only spring rolls that are compatible with our wheat-free diet. Luckily, these spring rolls are nice and tasty.

The traditional recipe calls for cellophane noodles, which are usually made with bean starch (although which bean is sometimes hard to decipher). I decided to circumvent the whole problem by using glass noodles made with sweet potato starch, which you can find in many Korean markets for relatively cheap.

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