Fresh Pineapple Spring Roll Recipe with Soy-Free Garlic Free Peanut Sauce OR Nut-free Sweet Chili Garlic Sauce Recipe

This weekend I hosted our local Celiac Bay Area potluck at a local Sunnyvale, California park just in time for a heat wave. Whoops! Luckily our park was well shaded and somehow managed to have a slight breeze that kept us and the delicious feast everyone had brought relatively cool. I always like to make spring rolls for picnics, but this time I was inspired by a recent sighting of Pineapple spring rolls at Whole Foods to make a fruit spring roll as well as a savory mint roll. The DH has always been a fan of apple in spring rolls, and my pineapple experiment was met with enthusiasm. He liked the peanut sauce so much he suggested putting a layer in the roll itself- which I did later in rolls I made for us at home. (I try to keep allergens separate for our group members with multiple allergies). For anyone that was allergic to nuts, I made a homemade sweet chili sauce.
Yes, premade ones exist, but I always get nervous when reading Trader Joe’s allergen statement about wheat on the lines, especially when cooking for other Celiacs. Besides, homemade sweet chili sauce is just so satisfying! I’ve been making variations of the sweet chili recipe from Real Vegetarian Thai cookbook for years- it is a classic! (And for under $6 the book is a real steal with many recipes that can easily be adapted to be gluten-free.) Despite the fact that I had a friend and her significant other over to help with spring roll assembly and we made a veritable mountain of them, I ended up with very few leftovers, alas. Luckily I had lots of filling ingredients left over that I was able to use in spring rolls that became our dinner the next day. Fruit rolls are natural alternatives to the usual savory tofu rolls i make- but you can also make an absolutely delicious savory roll without any soy by leaving out the tofu and including a mint leaf, rice noodles, carrot, jicama, and cucumber. Mmm, tasty and gluten-free picnic fare.

Pineapple Fruit Spring Roll Recipe
Rice spring roll wrapper (dried, must be soaked in warm water to soften)

thick sticks of fresh pineapple
medium thick sticks of peeled cucumber
thin slices of peeled apple
thin sticks of carrot
fresh lettuce leaves

soak dried rice wrapper in warm water until it softens and then lay on a flat cutting board. Layer pineapple, apple, and carrot in a small pile in the center of the wrapper. Cover loosely with a small piece of lettuce and fold the wrapper around the filling as if you were making a burrito.

Serve with a sweet peanut sauce or other sauce that you like…

Soy free peanut sauce
1 sliced medium onion
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon sugar
3/4 cup NATURAL peanut butter or 1 cup dry roasted salted peanuts
1 tbsp. fresh peeled ginger, grated
1/2 teaspoon salt (more to taste)
2 tablespoons lime juice
Water (to taste, start with 1/2 cup and add more as needed)
Saute onion in oil til tender. Cool. Place in blender,
add everything else, and blend carefully. Slowly and carefully
add enough water to form a creamy paste.

If you will be keeping sauce in refrigerator until serving, you may need to add more water later for the same texture as it thickens over time.

Sweet Chili Garlic Sauce
1 cup sugar
1/2 cup water
1/2 cup brown rice or other favorite vinegar
2 tbsp. minced garlic
1 tsp. salt
1 tbsp. chili garlic sauce (or less, to taste)
Combine ingredients through the salt in a saucepan and bring to boil, whisking occasionally. When sugar has dissolved, turn down the heat to medium-low and simmer until sauce forms a syrup after 20 minutes or so. Whisk in chili garlic sauce, let cool and serve.

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11 Responses to “Fresh Pineapple Spring Roll Recipe with Soy-Free Garlic Free Peanut Sauce OR Nut-free Sweet Chili Garlic Sauce Recipe”

  1. Sea: Can’t wait to try the Pineapple Fruit Spring Roll Recipe. Love the vibrant color. Thanks!

  2. Your pics look beautiful and delicious!

  3. we just made spring rolls last weekend, with a sauce similar to the first, just with sunbutter. they were delicious! I’d like to try your Chili Garlic sauce, too.

  4. You forgot the jicama in the spring roll list of ingredients. Just a heads up. Thanks to Seamaiden for the gluten free homemade pasta assistance earlier today.

    Sending you Aloha from Maui!

  5. Thanks all!

    Amanda- I didn’t forget the jicama- I deliberately left it out because I decided the sweetness didn’t carry through when combined with these other things. But, I see I forgot to leave it out of the directions, oops, so I fixed that. Thanks for the heads up. Ultimately, I’ve decided that I like the jicama better in a savory recipe for spring rolls. next time I try a pineapple roll I might try red pepper… hmm…


  6. I love your recipes. The food looks so amazing.

  7. Thanks Diane! Wish you could have joined us at the potluck. :)


  8. [...] I did manage to post two recipes somehow: Japanese-fusion Avocado Onigiri Rice Triangles and Fresh Pineapple Spring Roll, Soy-Free Garlic-free Peanut Sauce and Nut-free Sweet Chili-garlic sauce [...]

  9. Those sound fantastic and I think my boys would love them!! will have to get some wrappers in now!

  10. [...] Thai Julie’s peanut sauce on white rice noodle veggie salad with tofu strips Tuesday: Italian Julie’s polenta with [...]

  11. [...] noticed by now, but I have a huge weakness for peanut sauce. Nothing makes me happier than a fresh spring roll dipped in creamy, salty, sweet gingery peanut sauce. I take them to dinner parties, assemble them [...]

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