I have a love of rice paper rolls.
But, Joel has an absolute love of spring rolls.
They are both great for dipping and serving as an entrée.
Not so long ago I wanted to see what it would be like to bake a rice paper roll, to see if it would be a healthier option of the greasy spring rolls. I was so surprised with the outcome. Retaining their freshness but still having a crunchy outer shell, they made for a great alternative.
When I gave one to Joel, he did his infamous “mmm tastey” and I knew I was on a winner.
It’s fun wrapping up the spring rolls, it can take a bit of practice but it’s super easy once you get the gist of what you are doing.
Keep in mind that these baked rolls don’t have to be Asian inspired, but could be filled with anything that you wanted really. You can even make ahead and freeze them ready for a party or impromptu entertaining.
Ingredients
(makes 20)
20 rice paper roll sheets
1 tblsp seseame oil
1/4 cabbage, finely sliced
4 spring onions, finely chopped
1/2 c basil leave
2 large garlic cloves, finely sliced
olive oil spray
Heat over to 180 C and line a baking tray with baking paper.
Heat oil in a wok and toss in cabbage, onions, garlic and basil frying for 3-5 mins until softened and fragrant.
Remove from heat and cool.
Place one of the rice paper sheets in some luke warm water to soften (I usually do this under the tap).
Once softened lay sheet on a plate.
Place a tablespoon amount in the middle of the sheet running the mixture vertically. Fold the bottom of the sheet towards the middle. Next fold the left-side so the crease is at the edge of the filling. Then fold the top down and roll the spring roll to the right.
Repeat method with the rice paper, until all the mixture is used up.
Place rolls on baking tray and spray ever so lightly with olive oil spray.
Bake for 20 mins.
Serve immediately.
Looks delicious!
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