Crisp and light, yet full of flavour!
V // Vegan // GF // DF
Use rice papers, and any flavours you enjoy for these lightly baked bundles of joy.
Baked spring roll are made with rice paper wraps. They are made from simple ingredients such as rice, water, tapioca flour, and salt, flattened and dried to a wrap. These are more readily available in supermarkets now, but you may need to nip to a local speciality food market to get some.
Back to the rolls. They are great value as you normally get about 20 sheets for no more than £2, so you can experiment with a host of flavour and filling combinations.
The sheets are generally softened in hot or cold water depending on instructions, however the ones I bought had no instructions. I tried both and found hot water was better.
I dipped in hot water for about 30 seconds then placed onto a dry, clean tea towel and gave 1 pat, just to take off the surface water.
You still want them slightly tacky so when rolled they stick together. I would dip and roll as you go. You can dip batches, but I find they stick together a little.
Baked Spring Rolls – Sweet Chilli & Vegetable
Makes 6-8 rolls
Prep time 15 -30 minutes
Cook time 10 minutes
6-8 rice papers
1 carrot, grated
1 handful of spinach chopped
1 red pepper, finely chopped
1 spring onion cut into thin strips
¼ handful coriander, chopped
¼ a large red chilli, finely chopped
Thumb size amount of ginger, thinly sliced
1 slab/nest vermicelli noodles, cooked as per instructions
melted coconut oil to brush rolls
1 tablespoon of peanut butter
Little splash of dark soy
Sweet chilli sauce to serve
Mix all ingredients except rice papers and sweet chilli sauce in a bowl.
Put 2-3 tablespoons of mixture onto softened rice papers and roll.
Brush with coconut oil.
Place on a wire rack in a baking tray and bake at 200°C for 7-10 minutes until crisp. TIP – you pop them on a wire rack to allow easy removal after baking.
Serve with sweet chilli sauce and enjoy these delicious baked spring rolls.