One of my favorite things about cooking, is trying new foods, how to cook them, and experimenting with things I’ve never tried before to see how it works out. My friend Judy @foodiejudy on Instagram calls her kitchen her lab, and I feel the same. It’s exciting when things work out the first time, but equally as exciting to me is when it doesn’t work out, going back to the drawing board and trying it again.
Spring roll wrappers are sold where you find stir fry sauces. They are made with rice flour and you need to soak each sheet in water for about 10 seconds to make it pliable to roll.
I’ve made spring rolls that are raw – you don’t cook the wrapper, just fill with your favorite ingredients. I just used vegetables that needed to be eaten from my fridge: cauliflower, sugar snap peas, carrots, green onion, tofu and leftover rice.
- Prepare the spring roll wrapper
To prepare the spring roll wrapper, I will take a large plate and put water on it. Dip the spring roll wrapper (one at a time!) to soften it, about 10 seconds.
- Make the filling
This is a great opportunity to use up vegetables in your refrigerator. I used cauliflower, carrots, green onion, sugar snap peas, firm tofu and 1/4 leftover brown rice. The only seasoning I added was salt and pepper and Dak’s Asian Zing seasoning.
- Assemble the spring rolls
Taking one rice paper at a time, dip in water to make it pliable. Fill with about 1/4 cup of the mixture. Roll up like a burrito.
At this point, you could just eat the spring rolls without cooking. I was hoping that after baking – they would get crunchy – that was not the case – LOL. However – still delicious! I baked these at 350 degrees for 30 minutes, turning half way.
These were definitely tasty! I think next time I will just get egg roll wrappers when I want a crunchy vegetable roll.
Have you made anything with spring roll wrappers?
I invite you to follow me on Instagram @jenncooks – I post there almost every day and share lots of tips and tricks in my stories!