Friday, 15 February 2013

Stuffed Rice Wrapper Rolls With a Sweet Chilli and Coriander Dipping Sauce

These little Rice Wrapper Rolls are just divine and are a fantastic gluten free option for if you are intolerant to gluten or just trying to cut down of your wheat consumption. I teamed these rolls with a chilli and coriander dipping sauce which gives the dish a great zing and warmth. This is a great starter, light lunch, or with tofu fried rice these little yumsters happily replace a spring roll in a Chinese theme meal.


Rice Wrapper Rolls:
Packet of Rice Wrappers soaked in cold water to hydrate.
1 Carrot cut into julienne strips
1 Red Pepper cut into julienne strips
1 Courgette cut into julienne strips
1x1inch cube of Fresh Ginger grated
1 clove of Garlic minced
2 Tbsp of Light Tamari
1/2 Tsp of Agave
1 Tbsp of Olive Oil

Sweet Chilli and Coriander Dipping Sauce:
1 Mild Red Chilli
1/2 Clove of Garlic minced
1 Tbsp of Coriander roughly chopped
1/4 Cup of Vegetable Stock
2 Tbsp of Agave
1/2 Tsp of Apple Cider Vinegar
1 Tbsp of Olive Oil
Pinch of Salt to taste

In a pan place the olive oil, garlic, ginger and the vegetables and stir fry for 2-3 minutes. When the vegetables start getting a little colour add the tamari and agave and continue stir frying for a further minute. We don't want to over cook the vegetables!
Take your hydrated rice wrappers and place a tablespoon or so of the vegetable mixture into the middle. Fold the ends in and then roll into a spring roll shape. Place to one side and continue until you use up all the vegetables. You can either eat these straight away cool, or you can pop them in a baking dish and pop them in the oven at 190c for 20-25 mins to crispen them up slightly. Then in the same pan you stir fried the vegetables in, add the chilli, garlic, stock, apple cider vinegar and agave and boil rapidly until a thick syrup forms. Then add the coriander and olive oil. Mix it in well as the olive oil may look like it will split the syrup but it won't, it will form a lovely glossy emulsion that will help keep the syrup thick, but calm down the fiery sweetness. Decant into little ramekins or spoon the flowing mixture onto the plates and stack up with the rice wrapper rolls fresh from the oven. Serve with salad, yum!

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