I absolutely adore Asian food and I am quite partial to steamed buns, fried rice and spring rolls. Unfortunately a lot of my favourite foods do not agree with my temperamental digestive system and I am no longer able to eat them. I have had a serious craving for spring rolls for some time but even if I baked the commercial ones in the oven they were still too high in fat and I would inevitably end up in agony and regretting my decision to eat them.
So I am sure you could imagine my delight when I found spring roll wrappers at our local Coles that contain nothing more than flour, water and salt (yes I could have easily made them from scratch but who could be bothered – not me lately 🙂 ). I was delighted with the end result and have gone on to make them multiple times. I have even frozen some of the leftovers and reheated them on those night when cooking dinner is the last thing I want to do. I have to stick with the vegetarian variety but for you meat lovers out there simply add some diced chicken, roast pork or diced prawns to the following recipe and you’ll be set.
The recipe is pretty simple – shred as many types of vegetables as you like until you have roughly 3 cups. I usually stick with basics – wombok, carrot, beans, bean sprouts, capsicum, mushrooms and spring onions. Add 2 tablespoons of sweet soy sauce, 1 teaspoon of garlic and 1 teaspoon of ginger. If you like your food with a little kick add some fresh diced chilli or some Sriracha sauce. Stir until the vegetables are evenly coated.
Lay your wrappers on a flat surface and spoon approximately 1/3 cup of vegetables in a rectangle shape on the bottom edge. Fold in outside edges and roll making sure to dip your finger into a glass of water and run along the outside edge of the wrapper just before you finish. Bake in a hot over or air fryer until golden and crispy. Serve with some sweet chilli sauce or your favourite Asian dipping sauce.
Enjoy.
