My Guest Appearance on The Hot Plate

At the end of June I was invited to guest appear on Amanda Garbutt’s online cooking show The Hot Plate, to help kick off gluten free month in July. For all of July, Amanda on The Hot Plate demonstrated how delicious and exciting a gluten free diet can be. She featured many delicious, colourful summer recipes, including pound cake, cucumber sandwiches, peach crisp and then the rice paper rolls that I shared. It was so fun being on Amanda’s show and I loved being able to share one of my favourite crisp, light, delicious gluten free recipe. Rice paper rolls are easy to make, versatile when it comes to different ingredients and of course a recipe that everyone will enjoy. 
The recipe for the rice paper rolls that we made on The Hot Plate is on The Hot Plate’s website, you can click here to view it.
Photo Credit: Amanda Garbutt
My similar recipe is as follows:

The Gut Gazette’s Rice Paper Rolls
– 2 chicken breasts: baked at 350 for 45 minutes (until the juices run clear)
– 1 zucchini julienned 
– 2 red bell peppers julienned 
– 1/2 head butter lettuce sliced finely
– 1 mango sliced thinly 
– 10 sheets of rice paper (you can find these in the Chinese/noodle aisle of your grocery store
they come in large and small- I usually use large)
Once the chicken is baked completely, shred it and toss it with 1 tbsp honey and 1 tbsp balsamic vinegar.
Follow the directions on the package of the sheets of rice paper and then stuff with a little bit of lettuce, about 3-4 slices of pepper, about a 1 – 1/2 tbsp of chicken, and 3-4 slices of zucchini.
After you wrap up all the rolls, combine 3 tbsp wheat free tamari, 1 tbsp honey and 2 tbsp balsamic vinegar to make a tasty dip for the rolls.
These are so delicious, enjoy!
Photo Credit: Amanda Garbutt

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