I've been craving spring rolls since going gluten free and remember seeing people post about using rice paper rolls to make them so thought I would give it a try last week. I had mentioned to Johanna at the picnic that I wanted to do it and she reminded me that she had tried it before. So I followed her recipe.
Baked Rice Paper Spring Rolls from Green Gourmet Giraffe
makes 20 spring rolls
- 50g dried rice vermicelli noodles
- 1 largish carrot, grated (about 1 cup)
- 1 cup shredded Chinese cabbage
- 2 spring onions, finely sliced
- 150g firm tofu, crumbled
- 1 tbsp soy sauce
- 1 tbsp agave
- 2 tsp sesame oil
- 1 garlic clove. crushed
- 1 tsp pickled sushi (or fresh) ginger, finely chopped
- 20 rice paper roll wrappers
- vegetable oil
Have a large shallow bowl of water to soak each rice paper wrapper in for about 10 seconds before placing flat on a board. Place a dessertspoon of filling on the one side of the wrapper. Fold edge of wrapper over the filling. Fold the sides over and then roll up so the filling is wrapped in the rest of the wrapper.
Preheat oven to 210 C. Place spring rolls on a tray lined with baking paper or silicone. Spray or brush with oil.
Bake spring rolls for about 20-25 minutes or until crispy - it will be hardly brown and will soften slightly if you let it cool for a while but will remain pleasingly chewy. I served mine with sweet chilli and gf soy sauce.
I found the pictures on the bake bike blog to be useful in knowing how to roll them, so also attempted a similar thing but mine are not as clear:
Here they are out of the oven:
I loved the filling, but didn't think they resembled proper gluteny spring rolls at all. I have read about people deep frying them so wonder if that is a better replication? Still they were enjoyable in their own way, although a little time consuming because I was so damn slow at rolling them.