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Baked Rice Paper Spring Rolls

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Baked Rice Paper Spring Rolls

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Baked Rice Paper Spring Rolls
Serves 3-4
Prep time 1 hour
Cook time 25 minutes
Total time 1 hours, 25 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Appetizer, Lunch, Main Dish, Savoury Snack, Side Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Region Asian
Baked rice paper spring rolls.

Ingredients

  • 375g chicken fillets (minced)
  • 2 spring onions (finely sliced)
  • 1 Medium carrot (peeled and grated)
  • 125g cabbage (finely shredded)
  • 1/4 cup Pear Sauce (refer to basics page)
  • 1/2 teaspoon salt
  • 1 clove garlic (finely sliced)
  • 1/2 stick celery (finely sliced)
  • 2 tablespoons rice Bran Oil
  • Canola oil spray (for greasing)
  • 14 rice paper spring roll wrappers (16cm)
  • Water (for softening spring roll wrappers)
  • Extra Rice bran oil

For dipping: (Optional)

  • No-tomato sauce (refer to Basics page)
  • Pear Sauce (refer to Basics page)
  • Dipping sauce for Fresh Rice Paper Rolles (refer to recipe)

Directions

1. Heat the rice bran oil in a wok or large frying pan over medium-high heat. Add the chicken and stir-fry until cooked through. Transfer to a plate lined with paper towel.
2. Add the spring onions, garlic, carrot, celery and cabbage to the wok. stir-fry for about 2 minutes or until soft. Remove from the heat.
3. Place the chicken and vegetables into a bowl and combine. Add in the pear sauce and salt. Stir until well combined. Set aside to cool completely. Drain any excess liquid.
4. Preheat the oven to 200 C. Spray a baking tray with the canola oil.
5.
Place 1 spring roll wrapper into a bowl of water, then lay on a flat surface.
Filling Baked Spring Rolls
6.
Once softened, spoon the chicken mixture onto the centre of the wrapper.
Filling Baked Spring Rolls
7.
Fold over the top and bottom ends, then fold in the sides and roll up. Place on the baking tray.
Rolling Baked Spring Rolls
8.
Repeat for all the wrappers, then brush the tops with the extra rice bran oil. Place in the oven and bake for 20 - 25 minutes, until golden.
Rolling Baked Spring Rolls
9.
Serve immediately. As a dipping sauce you can use Pear Sauce (p. 9), No-Tomato Sauce (p.11) or the dipping sauce for Fresh Rice Paper Rolls.
Bakes Spring Rolls

Note

Moderate Salicylates, Low Glutamates, Low Amines

Refer here for pear sauce recipe and no-tomato sauce recipe.  The dipping sauce recipe can be found here.

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