Rice Paper Rolls (Spring Rolls)

A great all rounder:

• Gluten and Dairy Free: Everyone can enjoy them.

• Meat Free: Spring roll filling can be tailored for different tastes and preferences.

  
  

Ingredients

• Rice Paper Sheets / Rice Paper Wrappers (You can find them at your local Asian supermarket along with most larger supermarkets.)

• Garlic and Ginger

• Leeks

• Carrots

• Mushrooms

• Cabbage

• Sesame oil and Soy sauce

• Salt and pepper

• Extras; firm tofu, egg (make as an omelette and add chopped),chilli meat.

Method

• Finely dice garlic, ginger and mushrooms into small cubes.

• Shred cabbage and carrots finely.

• Sauté garlic, ginger, chilli for a few minutes in oil.

• Add leeks, carrots, mushrooms when they’re half cooked and starting to soften, season with salt and pepper.

• Add cabbage, cover and cook till soft. Season with soy sauce and sesame oil.

Wrapping the rolls

• Dip a rice paper sheet in water for a few seconds and place it on a damp surface.

• Add a large spoon of the filling mixture in the centre of the sheet in a rectangle shape.

• Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket.

  Repeat this process until all the filling has finished

Cooking

• Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.

• Serve with a dipping sauce, and enjoy.