I’ve been making these spring rolls for ages now and they are always a winner. You can fill them with whatever you like and they’re great for making ahead so ideal for picnics, lunch boxes etc. I posted this recipe a couple of years ago on my food blog www.fourcandleskitchen.com and it is one of the most clicked on.
I’ve noticed since I’m getting older my taste buds are changing. I was never one to have a lot of spice in my food, I was the girl who always ordered a korma and had yoghurt on the side to stir through it, but now I’m loving all different spices in my dishes and chillies too. I’m not at the point of having too much chilli that I cannot taste the food (I really don’t see the point in that as food is to be enjoyed) but I’m loving a little heat. I also disliked mushrooms for years, I couldn’t stand the smell, sight or taste of them, it wasn’t until I was in my twenties at a dinner party and presented with a mushroom starter which I forced myself to eat out of politeness then….BAM I actually realised I liked them!
Right now I seem to be obsessed with stir fries, noodle broths, noodle salads, rice salads and these spring rolls. I’ve given the fillings which I most often use but there are numerous fillings you could use like bamboo shoots, bean sprouts, soy beans the list could go on. I don’t fry or steam the rolls, I just eat them raw and they are delicious and sometimes it’s nice to make a filling meal and not have to cook it.
The dressing recipe is my fail safe dressing that I permanently use for noodle salads, stir fries and as a dipping sauce. As a word of caution the garlic is quite strong so if you’re going on a date or to a meeting after eating it maybe it’s best to leave the garlic out! The chilli is also optional too.
You can toss the filling ingredients in some of the dip before filling the wrappers but if you are not eating the wrappers immediately I find the wrappers tend to become soggy, which isn’t very pleasant!
Makes 4 rolls, serves 1 as main meal, 2 as a starter or side dish
-4 gluten free rice spring roll wrappers
-1/2 red pepper, seeds removed and sliced thinly
-1 carrot, topped, tailed, peeled & cut into batons
-a small handful of baby spinach
-1/2 large cucumber, seeds removed & cut into batons
-1 small or 1/2 large avocado, stoned removed, peeled & sliced
-2 Tbsp. chopped coriander (optional)
-2 Tbsp. extra virgin olive oil
-2 Tbsp. gluten free soy sauce (Tamari)
-1 clove of garlic, finely grated
-1 inch piece of ginger, peeled & finely grated
-2 tsp. honey
-1/2 red chilli, seeds removed & finely chopped (optional)
How To Make
To make the dressing place all the ingredients in a jar, secure the lid and shake well until combined. Alternatively, place all ingredients in a bowl and whisk until combined. Set aside.
Pour warm water into a shallow dish that’s big enough for the rice wrappers.
Dip a rice paper wrapper into the warm water for approximately 20 seconds until the wrappers have softened.
Put the wrapper on a clean board and place a mix of some of the fillings in the lower half of the wrapper. As you start rolling the wrapper tuck in the sides as you go to make a parcel.
Set the filled wrapper aside and repeat with the remaining three wrappers.
Serve the wrappers with the dip on the side.
The wrappers will keep in an airtight container in the fridge for 24 hours.