Rice paper makes spring rolls easy to make. The combination of cabbage, carrots, enoki mushrooms and bean sprouts makes a delicious filling that will remind you of Chinese take-out, just healthier. Gluten-free and vegan. Enjoy! 

Hiii! I apologize for how quiet it’s been around here lately. I’ve had some health stuff come up that has been wearing me out so my plans for posting have fallen to the wayside a bit. Good things are coming though 😉 I started experimenting with these rice paper spring rolls back in the summer after someone mentioned they were craving Chinese food, which inevitably got me craving it too. I knew there had to be a way of getting that goodness at home without a deep fryer. I also knew that I didn’t really want to mess around with a complicated dough and that’s where rice paper comes in to save the day – endlessly versatile, it creates the perfect vehicle for easy gluten free adaptations on our favourite classics, like samosas and now spring rolls!

Back in the summer, I used apricots to create a spin on the traditional plum sauce that we’d always load onto our Chinese take-out as kids. I bet apricot jam combined with lime juice, tamari, and sesame oil would make a really delicious dipping sauce for these. I’m including a quick alternative recipe below for a gingery lime dip, and in the photos you can also see the tamarind chutney from Tara’s beautiful book, named after her blog Seven Spoons. You could also use the dipping sauce I use for my samosas, recipe linked here. All are so good, but feel free to go the store-bought route with your sauce too.

A friend recently reminded me that it’s currently awards season, and while I’m posting this too late for the Oscars, there are a few more shows coming up where party food is needed. It can take a little time to roll these up, but that just means it’s a good one to work on with friends 🙂

Baked Rice Paper Spring Rolls

Notes: These spring rolls crisp up in the oven, but will soften if they sit out for long so plan to serve when they’re freshly made. I used both green and purple cabbage here, but you could just use one or the other if you prefer. Makes 20 small spring rolls.

  • 1 tsp coconut oil
  • 1 cup green cabbage, shredded
  • 1/2 cup purple cabbage, shredded
  • 1/4 cup carrot, shredded
  • 1 shallot, sliced thinly
  • 1 1/2 teaspoons fresh ginger, minced
  • 2 small cloves garlic, minced
  • 1 cup enoki mushrooms
  • 1/2 cup bean sprouts
  • big pinch of sea salt
  • 5 rice paper wraps
  • avocado or coconut oil, as needed

Preheat oven to 350 F and line a baking sheet with parchment paper.

Spread some avocado oil, or melted coconut oil, on a clean cutting board – this will be your working surface, and will keep the rice papers from sticking. It also coats the spring rolls in a bit of oil to help them crisp up as they bake.

Heat a large frying pan over medium heat. Melt 1 teaspoon coconut oil, then add the shallot, ginger and garlic and sauté for 1-2 minutes. Add the shredded cabbages, carrots, enoki mushrooms, bean sprouts and sea salt and mix it all together. Sauté for an additional 3-5 minutes, or just until the mixture is tender-crisp. Remove from heat and set aside.

Work with one piece of rice paper at a time. Set up your work station so your rice papers, oiled cutting board, filling, and parchment-lined baking sheet are set up within reach. Take your first rice paper and run it under lukewarm water for 5 seconds. Gently shake it off then place it carefully on the oiled cutting board. Using a large sharp knife or kitchen scissors, cut the rice paper into quarters. Scoop 1 tablespoon of filling onto each quarter of rice paper. Being careful not to rip the paper, fold two opposite sides in towards the filling, then – as if you were rolling a burrito – fold the far edge over the filling, tuck the filling in, and roll. Place the spring roll on the baking sheet and continue with the remaining rice paper quarters. Oil the cutting board between starting new sheets of rice paper.

Once all the spring rolls are prepared, bake them for 15-18 minutes, turning them over halfway through. Serve immediately with dipping sauce.

Ginger Lime DIpping Sauce

  • juice of half a lime
  • 1 teaspoon ginger juice
  • 1 teaspoon coconut aminos (or tamari)
  • 1/2 teaspoon olive oil
  • 3-4 drops liquid stevia (or 1 teaspoon maple syrup)

Whisk all ingredients in a small mixing bowl. Taste and adjust if needed. Serve with spring rolls.

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