Quick, tasty with vegetables and macadamias, these spring rolls are delicious. The dipping sauce has a good sweet, sour, salty and spicy balance. They are baked, a healthier alternative to deep frying, gluten free, low FODMAP and are great as an entree, lunch or at parties.
Delicious baked rice paper rolls are a great entree
Ingredients 12 sheets of rice paper
1 small sweet potato, grated or finely sliced
1 red capsicum, finely sliced
1 carrot, grated or finely sliced
1 zucchini, grated or finely sliced
3/4 cup macadamias (or cashews)
1/2 cup mint, shredded (or coriander)
1 tbsp oil
2 birdseye chilli, finely cut (add more if you prefer spicy)
1 lemon, juiced and finely zested
3 tbsp fish sauce (soy sauce for vegetarian option)
2 tbsp raw sugar or palm sugar
2 cloves garlic, finely cut (exclude for low FODMAP)
Preheat the oven to 200 degrees. Line a baking tray with baking paper.
Pour warm water onto a plate and place a sheet of rice paper in the water so it is fully covered. Leave for 1 minute until the rice paper is soft.
Gently transfer the rice paper onto a flat surface. Place the sweet potato, carrot, zucchini, capsicum, nuts and mint leaves in a line on the middle of the rice paper.
Lay the ingredients in the middle of the rice paper
Fold the bottom and top of the rice paper over the ingredients, then roll until sealed. Take care not to rip the rice paper. Repeat with the other rice paper and ingredients. Set aside for 5 minutes for the rice paper to dry out.
Use a pastry brush and lightly oil the rice paper.
Lightly oil the rolls with a pastry brush
Bake for 15-20 minutes, gently turning the roll over at 10 minutes, until the rice paper is hard and slightly golden brown.
While the rolls are baking make the sauce by combining the chillies, lemon juice and zest, garlic, fish sauce and sugar. Whisk to combine and set aside. I added four chillies, roughly cut, to this sauce as I wanted it spicier and chunky. Two finely cut chillies provide a good balance of spice and flavour.
Whisk the sauce ingredients
Take out of the oven and cool slightly before serving with the sauce. Enjoy!
These rolls work well with strips of tofu, chicken, pork or beef.