The gluten free community is all to familiar with the feeling of knowing there are so many foods that you used to enjoy that you can no longer eat, for me it is always takeaway food that hits me the hardest.
I really miss Chinese appetisers I’m talking about crispy spring rolls, sesame prawn toast and duck pancakes!
I used to love spring rolls with their crisp filo pastry and juicy Chinese vegetable filling. One day I was longing for them so much that I thought I would experiment with making my own, so I searched on amazon and found Vietnamese rice paper which cost me just under £7.00 to purchase and it arrived within a few days.
If you have worked with Vietnamese rice paper you will be able to sympathise with me that it takes a bit of trial and error to perfect the technique.
Unfortunately due to my IBS I have to watch my fat intake so I decided against frying them on this occassion and enjoyed them raw instead with a sweet chilli dipping sauce, however if you want to deep fry them you can and many of my followers have said they are great deep fried!
VEGETABLE SPRING ROLLS
Prep Time 15 minutes Total Time 15 minutes Servings 4 Calories 280 kcal
- 8 rice paper sheets
- 1 carrot grated
- 40g cucumber diced
- 120g mixed peppers diced
- 30g spinach thinly sliced
- Heat a bowl of water to near boiling. Either use a kettle and let it cool for a few minutes before pouring into a bowl or fill a bowl of water and zap it in the microwave for 30 seconds.
- Dip the rice paper in the bowl of water for a few seconds making sure all of the paper gets wet, it should start to soften a little but not too much.
- Fill the rice paper sheet, fold over the top and bottom and then roll into neat wraps.
- Serve with your favourite dipping sauces (my sweet chilli sauce is perfect)
- If you prefer them crispy you can naughtily deep fry them in some coconut or garlic oil in a saucepan for a few minutes until crisp and golden