One of my favorite foods is – obviously from the title – spring rolls. Unfortunately, pretty much everywhere you get them uses wheat, which I can’t eat. Then I discovered that one of my favorite sources for recipes (My Whole Foods Life) has a recipe!
What you need for spring rolls:
– assorted vegetables for inside the rolls
– rice paper
– tofu (optional)
– oil of some kind, like coconut, vegetable, or canola
What you need for the sauce:
– orange juice
– soy sauce (GF in my case)
– ground ginger
– peanut butter (almond in my case)
Step 1: Chop up the filling
|I used carrots, celery, green onions, and tofu. I’m not a vegetarian, but I need more protein in my diet, so I used protein this time.|
Step 2: Preheat the oven to 425
Step 3: Prepare the rice paper
You need to soak each piece of rice paper in hot/warm paper in order to soften it. Then, blot it with paper towel to soak up extra water.
Step 4: Roll the rolls
Place small amounts of the filling in the middle of the roll. Then, fold the paper over the middle and roll the other side up.
Step 5: Prepare to bake
When I bake them, I put the rolls on a rack and place that on a baking tray. Cover the rolls in the oil, and then make sure to wipe up any extra oil that drips off.
Step 6: Bake and check
Put them in the oven for 10-15 minutes. You will need to check on them regularly and potentially take them out to wipe up oil that has dripped. If you don’t, there can be problems (smoke and fire alarms … I might be speaking from previous experience here.) After the time, take them out and flip them over before cooking for another 10-15 minutes.
Step 7: Make the sauce
I suggest doing this while the rolls are in the oven. Mix 1/6 cup of peanut butter, 1/8 cup of orange juice, 1/8 cup of soy sauce, and 1/8 tsp of ground ginger. This picture shows how much sauce is made with these amounts – I made 6 rolls and only used about half of the sauce.
Step 8: Enjoy!