I always liked spring rolls, if only ‘Id known how easy it is to make them at home… They also make a great (even if somewhat unusual) complement to our usual Hungarian pottages.
Rice paper is made of rice flour, tapioca starch, salt and water, so it is naturally gluten free. There was no nutritional info on the packaging, so I estimated the carb content to be about 80g CH/100g. One sheet weighed approx. 6-7g, so rice paper contains approx. 5g carbs/piece. Based on its ingredients, its glycemic index should be rather high, however, stuffed with lots of crunchy vegetables, I think it can be considered a low glycemic index meal.
15 rice papers
1 medium carrot (mine weighed 175g)
2 small spring onions (mostly the white part)
1 clove of garlic
1-2 tablespoons of gluten free/tamari soy sauce
salt to taste
coconut oil for frying
2. For the actual rolling, you’ll need a cutting board to work on and a bowl of water to wet the rice papers. The papers look like this when dry:
If the rice paper doesn’t get soft enough, don’t put it into water again, rather wait wait a few seconds and it should be OK to work with.
If it dried out, and the sides begin to break, you can wet it slightly with your hands.
And the most important note: wet rice papers stick! To everything: the rolls to each other, to the sides of the dish while frying, metal kitchen tools, etc. Don’t forget to use wooden kitchen tools.
Following all the cautionary notes, don’t worry, rolling rice paper rolls is not rocket science: from my first 10 rolls only one sprang a leak while frying and only once they stuck together while frying but I managed to separate them. All in all, it’s pretty simple to work with these rice papers and it’s also not absolutely necessary to fry them: you can fill them with anything you like, they make a great low carb, gluten free sandwich substitute!
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