Saturday, 27 February 2016
Light and crispy spring rolls
We were going to buy Filo pastry until we found the rice paper in the cupboard. A quick look on the internet made us wonder if we could use this type of rice paper for frying, as its generally used for steaming.
Our experiment worked well and much much better than anticipated.
We used a double layer of rice paper the result was a crunchy outer layer and a chewy inner layer which was very enjoyable. We will be making them again!
Interestingly, although we weren't looking for gluten free products, we thought all rice paper would be gluten free naturally. To our surprise this wasn't always the case as some also contained wheat - so do check the labels if that's your requirement.
To make 5 extra large spring rolls (10 cm long/4cm diameter - similar to the size in a chip shop) you can cut corners and buy a ready made stir fry mix. We just happened to have some savoy cabbage (10g sliced - couple of leaves), carrot (1), spring onions (2) and mange tout (10). All we had to buy was a pack of bean sprouts and you will only need to use 60g. We thinly sliced everything and added some leftover cooked chicken. This was marinated in a teaspoon of five spice powder, a tablespoon of hoy sin sauce, 3 teaspoons of soy sauce and an inch of grated ginger. We made 5 large spring rolls to enable us to experiment with various coatings e.g. egg and breadcrumb or batter if necessary. As it turned out, au naturelle worked exceeding well and after tasting the first one, we had no desire to experiment further. One is enough to satisfy as a starter (as in the picture), it was very filling and extremely more-ish. OK we did share the initial sample. The remainder are in the fridge to see how they behave overnight.
Down to calories - if these were steamed they would be no more than 100 calories each. Even fried, they didn't seem to soak up the oil and were very light and crispy. As a starter we suspect these will be under 200 calories each - that's not bad in our opinion.