Training: Body Balance / Run 5km
Of the spring roll variety that is!
Tonight's dinner came courtesy of a request from Mr BBB. For a while now we have been pondering how simple it would be to make a gluten free spring roll if we used rice paper instead of wheat wonton wrappers. And, with a packet of rice paper sheets in the pantry, there seemed to be no greater time like the present.
I started by making the spring roll filling - pork mince, mushrooms, spring onions and cabbage…
Stir-fried with a good amount of GF oyster sauce, cooked until the cabbage had wilted, and set aside to cool.
Then it was time to wrap…
Lined up and oven baked until crispy.
Meanwhile, I used the remainder of the shredded cabbage to make an easy-peasy warm salad to serve alongside the spring rolls.
Cabbage, capsicum, carrot, snow peas and mushrooms.
Sautéed in tamari and sesame oil until warm.
Served with the spring rolls, fresh out of the oven.
Don’t be fooled by the ‘white’ look of these spring rolls, the rice paper crisped up beautifully.
Even though they didn’t turn golden brown like won ton wrappers do.
I think the colour of the salad more than made up for it though!
I really enjoyed these spring rolls. Not only were they packed with flavour, the fact they were oven baked meant they were far healthier than their deep fried cousins.
Here’s hoping they put a spring in my step for my early morning Body Pump class tomorrow!
What about you? Have you ever made your own spring rolls?
Happy Baking :)