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Spring Rolls

by Trish on October 8th, 2012

Vietnamese spring rolls are not fried and thus a more salady option; if you’d like to make spring rolls similar to those you’ve had in restaurants and takeaways then brush these with oil and bake or deep or shallow fry.  If you’ve used too much water preparing the pancakes then there is a danger they’ll fall apart during the cooking process (this is why there isn’t a post-cooking photo in this post – ALL of the ones I put in the oven burst open, fortunately they still taste great).

springrolls

Yes, well spotted, they’re not perfectly formed tubes.  When the spring roll folding machine at the factory can do my job, be a good companion/family member/colleague, look good in jeans and be able to sing in a Welsh accent, then and only then will criticism be permitted.

Almost all of the ingredients for these I had in the cupboards and fridge already.  The wrappers for the spring rolls are Rice Flour Pancakes from a company called Blue Dragon and they contain rice flour, tapioca flour starch, salt and water.  The packaging does not say that they are gluten free but, as far as Wikipedia can tell, all of the ingredients are so I’m including this recipe as gluten free.

Mixture in the middle bit
Start with some salad ingredients in a bowl; I used leftover salad comprised of carrots, lettuce, cucumber and tomato with the carrots grated and the tomato, lettuce and cucumber cut up finely …and tomato seeds removed.  I added a pinch of Chinese 5 spice and a splash of soy sauce also some home-sprouted mung beans (although the ones you can get in the shop are fine too) and mixed it all together in a bowl.

Pancake rolling bit
Rice flour pancakes are kinda stiff, like poppadoms before you fry them.  In order to fold them around your mixture you need to get them a bit wet so they’re more pliable.  If you’re not intending frying them then go for it and stick them under running water.  If you want them more rigid then try pressing them against a damp tea towel (a clean one, not the one you’ve been using for a week).  With your pancake damp, place about a handful of your mixture into just off the middle and roll the pancake around it, sealing the (approximation of a) tube in place with a bit more water.  Now roll up the ends and seal in the same way.

Serve with dipping sauce of your choice.  And run an image search for Vietnamese Spring Rolls to see how lovely they can look when prepared by someone who isn’t me 🙂