Crispy Vegetable Spring Rolls - Gluten Free
Forking Foodie
Forking Foodie
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Ingredients

  • 20 small
  • rolls
  • 35 calories per roll,
  • 172 calories for
  • 5 rolls
  • 20 round rice
  • 14 cm diameter
  • 44 calories per
  • 100 g if you
  • 227 g tin water chestnuts (70g drained weight), cut into matchsticks [12]
  • 2 fat garlic cloves, crushed [12]
  • 1 ½ inches of ginger root, peeled and grated [5]
  • ½ tsp Chinese 5 spice (the proper, pure spice blend, avoid varieties containing salt and sugar like Schwartz, check ingredients for wheat) [2]
  • 1 tbsp soy sauce (make sure it’s wheat free, e.g. Tamari soy sauce) [8]
  • ½ tsp toasted sesame oil
  • 1 tsp neutral oil (in a small bowl, with a pastry brush – a hair brush is easier as it deposits less oil) [45]
  • 2 tsp raw sesame seeds
  • 100 g chopped
  • 100 g of cooked peeled prawns or cooked shredded chicken and you could substitute the soy sauce for a tbsp of sriracha chilli sauce, or
  • 2 tbsp sweet and sour sauce
  • 100 g of cooked shredded duck and substitute the soy sauce for
  • 100 g cooked
  • 14 cm wide dried, round discs, which are
  • 360 calories per
  • 10 of these weighed
  • 17 calories per wrapper
  • 700 g for
  • 1, which is basically

Instructions

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