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.

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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

Ingredients
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

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Method
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.Janine