Eating well and feeling great aren’t always two things that go together, especially for those who suffer from IBS, Crohn’s disease, ulcerative colitis, SIBO, and gluten sensitivity. But The IBS Elimination Diet and Cookbook by Patsy Catsos, MS, RDN, LD provides a complete guide and IBS diet plan for discovering your dietary triggers including FODMAPs (difficult-to-digest carbohydrates), and building a personalized and fulfilling diet around delicious foods that let you finally feel your best.
These Thai Summer Salad Rolls are among the 56 recipes in this book, and we are definitely adding these to our meal plan this week! Enjoy!
Thai Summer Salad Rolls
Summer rolls, or garden rolls, are served raw, not fried, as spring rolls sometimes are. Try these rolls with Spicy Peanut Sauce for a delicious treat. The texture of the rice paper wrapper is the best when prepared immediately before serving so plan accordingly. If you are having trouble visualizing how to assemble the rolls, watch a video on YouTube before beginning.
4 ounces rice sticks or vermicelli
2 medium carrots, shredded
8 11-inch rice papers
1 medium cucumber, cut into matchsticks
2 cups shredded lettuce
16 medium shrimp (1/2 pound) peeled, deveined, and cooked
½ cup fresh cilantro leaves
Prepare the rice sticks according to the package directions, then drain, rinse with cold water, and set aside. (If directions are unclear, add the rice sticks to boiling water and cook for 2 minutes, test for doneness, drain, and set aside.)
Place a clean damp towel on the counter and have a large bowl of very warm water alongside. Have all the ingredients nearby.
Dip one rice paper at a time into the warm water, rotating to submerge it for about 5 seconds, then spread it out on the damp towel. The soaking time may vary a little depending on the temperature of the water; the rice paper will continue to soften after you remove it from the water.
Arrange about one-eighth of the shredded lettuce, basil, cilantro, carrots, cucumbers, shrimp, and rice sticks in a 5- to 6-inch log-shaped mound toward the lower third of the rice paper. Tightly fold the bottom of the rice paper over the fillings. Fold 2-inch side flaps over the middle. Finally, roll the log toward the back edge of the rice paper, creating a tight roll and about 5 inches long. The damp rice paper will stick to itself. Set aside on a serving plate and continue with the remaining ingredients and remaining rice papers. Keep the assembled rolls covered with a clean, damp towel until you are ready to serve.
With a sharp knife, slice each summer roll once on the diagonal and serve immediately.
Excerpted from IBS Elimination Diet & Cookbook: The Low-FODMAP Plan for Eating Well and Feeling Great Copyright © 2017 by Patsy Catsos. Published by Harmony Books, an imprint of Penguin Random House LLC