Wednesday, September 28, 2011

It's a wrap!

How have I never used rice paper before??
I have been so excited about these gluten free-rice spring roll wrappers, you'd think I've never eaten before!  You see, since my little one has Celiac disease, (and me with a gluten sensitivity), we no longer eat Chinese take out .  I can make some mean vegan and GF Asian stir fry, but totally miss the spring rolls........until now!
Since picking up rice paper,  I have made two different batches of spring rolls.  Both were really great!

two whole carrots peeled and julienned
1/4 head of cabbage shredded
1/2 large onion cut into strips
rice wine vinegar
1 tsp sesame oil
1 tsp sriracha hot sauce

In a very hot pan, add 1/4 rice wine vinegar, 1/4 tamari, and sesame oil.  Add the carrots and cabbage, mix with the liquids and cover.  WATCH CAREFULLY and stir every 2 or three minutes.  You may have to add water to deglaze the pan when the veggies start to stick.  Once the carrots and cabbage get soft, add the onions and sriracha sauce.  Add more tamari and vinegar and stir.  Cover and watch again.  When the veggies are all soft remove from heat and let cool.

Get a bowl of water for soaking your rice paper.  You want to place one piece of rice paper in at a time, maybe for 20 seconds.  You want it to get soft, but not too soft or it will tear.  Check out this video for how to stuff and roll the wrappers.........

Unlike traditional Chinese take-out spring rolls, we are not going to fry them.  Preheat your oven to 425.  Place the rolls on a cookie sheet that has been sprayed with organic cooking spray, then spray the rolls as well with the cooking spray.  Bake in the oven for about 10 minutes, or until the rolls are crispy and brown, turning them over half way through baking.

Serve with your favorite dipping sauce during your Chinese make in meal!  

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