Spring rolls without the guilt!
I shall lean closer to the screen so you can see the word ‘SUCKER’ stamped on my forehead. Princess Gilly (29) doesn’t live with us, but she does pass our house every day on her way to work, and one of us rushes out with her daily take-a-way. There’s usually yoghurt, fruit, something sweet like a cupcake/muffin and her lunch…..which cannot include bread.
I have become quite inventive and as such, have stopped eating quite so much bread myself. This cheese and grated veggie slice is a favourite.
Her Highness is getting a couple of these tomorrow.
I spotted the rice paper wraps in my local supermarket and decided to give them a go at the weekend, Himself and I thoroughly enjoyed them, you have to have them with the dipping sauce though, which isn’t quite so guilt free. OK I lied with the title….sous me!
They are so easy to prepare, you can use virtually any ingredient you fancy, I used some beef fillet and a variety of veggies. We enjoyed these for lunch but they would also make a great starter. I haven’t given exact quantities as it depends on how many rolls you are making, but I made 5 with the fillings I had.
First make the dipping sauce so that it can cool…
1 cup of sugar
1/2 cup water
1/2 cup vinegar
1 tsp grated garlic
1 tsp grated ginger
2 TBS fish sauce
2 TBS sweet chilli sauce
1 TBS fresh lemon juice
Put the sugar, water and vinegar in a thick bottomed saucepan.
Bring to a boil and turn the heat down a little so it’s still boiling but more of a rolling boil for another 5 minutes.
Take off the heat and add the fish sauce, garlic, ginger and chilli sauce, simmer for a couple of minutes, remove from heat and add the lemon juice.
Cool and put in the fridge where it will thicken, I made half this amount for the two of us and there is still half left to give you an idea of quantity.
Fresh green sprouts thinly sliced
Baby corn sliced into slivers
Fresh bean sprouts
Julienne of carrots and celery
Spring onions chopped into 4cm lengths
Snap Peas chopped finely at an angle
Thinly sliced cooked beef fillet (you could also use cooked chicken or prawns)
You need a bowl wider than the wrappers filled with warm water and a damp tea towel.
Take a wrapper and leave it in the water for about 30 seconds, remove it and place it at the edge of the tea towel and fold the towel to cover it, leave for at least another 30 seconds. Repeat with a second wrapper and so on, it’s important to keep it covered so it doesn’t dry out.
Take the wrapper and keep it on the towel (if you put it on the counter it will stick, trust me)
Place your ingredients on the wrapper as shown below, as you can see I kept everything in a line to make for easier rolling.
Roll as tightly as you can till about halfway then turn in the sides and continue rolling.
The roll will keep it’s shape, the spring onion tie is for effect only.
If you prefer your rolls deep fried, and let’s face it, who doesn’t? then here are two options for you. The traditional deep fried way or using a Philips Air Fryer, which is a healthier version. Click on the photo to be taken to the recipe.