Monday, October 3, 2011

Baked Rice Paper Rolls-Vegan Mofo Day 3

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
Soak vermicelli noodles in boiling water for 5 minutes and then drain. Add remaining vegies and seasoning. Mix well.

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.


  1. The finished product looks really tasty - I will definitely have to give them a try!

  2. I bought a bunch of rice paper wrappers at Whole Foods a few weeks ago (after thinking about buying them for - literally - months), but it's your post that's making me wanna pull them out and get wrapping!

    Sorry they turned out less like spring rolls than you'd hoped, but they still look great to me :)

  3. Fresh rolls are my favorite! And I love how this recipe has a new take on the roll by baking it. It sounds amazing and I'll have to try it out! :-)

  4. I have (not deep-)fried rice paper wraps in sesame oil... I guess they were a bit like potsticker dumplings, crispy on one side and chewy on the next. I liked them!

    The other gf option I'd like to perfect is wrapping with bean curd skin. I've tried it once before with middling success.

  5. I have always wanted to try baking/frying rice paper rolls but I didn't think it would work out even though I've seen it on tv/blogs. I think I'll try this recipe.

  6. They look really delicious but I don't think I'd be able to resist deep frying them!

  7. deep frying works, but then you have to put the rolls on some paper so it absorbs the excedent of oil. I didn't do that last time and my rolls got stuck together

  8. Hmmm - now I think maybe I confused the filling of the regular spring rolls I made with these ones - I agree that the wrappers don't taste like regular ones but I did enjoy them - glad you gave them a try - they are a good easy gf vegan finger food - good luck with your experiments

  9. Ive been thinking about this for awhile, looks DIVINE :):)

  10. Cindy, the in oil way sounds like the way to go! Yes I need to expierment with beancurd skin too.

    Anon, thanks for the tip.

    Johanna, they were still enjoyable though.

  11. Hi! I've baked my rice paper rolls according to your instruction and I have to say that they are better than the fried ones. When you fry them, you have to pay attention all the time to avoid that they stick to each other and break ( the leaked filling will burn..). Than you for this recipe.