Very Healthy

I’ve been having great fun the last couple of days coming up with ways to use rice paper in preparation for ‘Creative Gluten-free Meals’ at the end of this month.  I really love the seriously healthy taste of ‘fresh’ (not fried) spring rolls.  Here’s a seasonal, summer-meets-autumn filling I’ve been trying.  It’s not exactly raw since this time of year we’re getting out of a lot of those vegetables but everything is cooked for the barest amount of time and in the smallest amount of oil.  No oily feel in the mouth.

For this one I julienne (long strips) some squash and cooked in the tiniest bit of oil for 5-10 minutes to soften.  I then added the other julienne vegetables with a little garlic, fish sauce and ginger.  Tonight I’m going to try making a squash and chilli puree as the base for the spring roll and then top with the crunchy vegetables and some garlic chives.  The dipping sauce is yum – I’ll have to post this later as I don’t have recipe with me.

Fresh Spring Rolls

For 2

4 rice paper wrappers

1 tsp vegetable oil

1/2 small pumpkin / squash – peeled and diced

1cm ginger, peeled and finely grated

1 small clove garlic, peeled and crushed

1/2 small red chilli – seeds removed, finely diced

1/2 small courgette – cut julienne (fine strips)

1/2 green pepper – cut julienne (fine strips)

1/2 stick celery – cut julienne (fine strips)

Dash fish sauce

Herbs – e.g. fresh coriander, garlic chives

  1. Place the squash in a pan and cover with just enough water.  Heat to simmering and cook until the squash is just tender.  Drain and mix with the diced chilli and a pinch salt.  Mash with the back of a fork.  Set aside.
  2. Heat the oil in a frying pan and add the ginger, garlic, courgette, pepper and celery.  Cook for 3 minutes on a medium heat without allowing to brown.  Pour over a few dashes of fish sauce – cook for 30 seconds.  Remove and transfer to a bowl.  The vegetables should still be crunchy and have a vibrant colour.
  3. Place boiling water in a wide pan.  Dip the rice paper into the water for 10 seconds or so until pliable.  It’s so delicate so be gentle but in control!  These are your spring rolls.  Place flat on a board, don’t worry too much about tears unless they’re very big.
  4. You’re ready to assemble.  Spoon 1/4 of the squash puree across the rice paper near the end closest to you.  Top with the cooled vegetables and some fresh herbs.  Begin rolling up by taking the edge closest to you and making a tight-ish cover around the filling.  Tuck in the edges with your fingers and continue rolling until it looks like a perfect spring roll!  Does it?  Don’t worry – it will all taste the same in your mouth – a big burst of fresh flavours.

A fresh dipping sauce is called for here – fish sauce, rice vinegar, sugar, chilli, coriander etc.  I’ll get the recipe up here soon.

Adios I’m off home to get some more cooking in.

Dappled Sunlight


2 responses to this post.

  1. Posted by vickscakes on October 8, 2010 at 11:24 pm

    yum they look great sarah


  2. Ah thank you – very clean living indeed!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: