I’ve had these rice paper wrappers in my cupboard for ages, when I first realised I was gluten intolerent I thought these might make up for the lack of bread but they’ve been gathering dust for months now and I thought I really must do something with them.
These little spring rolls make a healthier alternative to the deep fried ones, as delicious as they are, and are pretty straightforward to make. I went for a veggie option but I’m sure some shredded pork, duck or chicken would go very well in these.
Makes about 8
8 rice paper wrappers
6 spring onions, shredded
1 carrot, grated
A couple of handfuls of spinach
A teaspoon or two of curry powder
Some soy sauce, I used Tamari
A clove of garlic
About an inch of ginger
A handful of dried vermicelli rice noodles ( the really fine ones)
Some sweet chilli sauce for dipping
Some spray oil
Grate the ginger and garlic into a hot pan, add the carrot and spring onions, fry for a min or so, add curry powder and soy, fry for a min. Then add your spinach, cook quickly until starting to wilt then set aside in a bowl. Soak your vermicelli rice noodles and add to the veg mix.
Preheat your oven to 220 degrees.
Soak your rice paper wrappers one at a time in some warm water for about 10 seconds, I think its easier to do this as you go so they don’t dry out or stick together. Lay out your wrapper and dollop a little of the veg and noodle mix along the centre, roll and wrap, tucking the ends in as you go and lay on a greased baking tray.
Once they are all rolled and on the baking tray, spray genourously with oil, I guess you could brush some oil on if you don’t have any spray oil.
Put into a hot oven for about 20/25 min until crisp. They don’t need to brown, mine did slightly but as long as they are crisp they are done so have a little check after 20 min and then decide.
Serve with some sweet chilli sauce.