I love Chinese food but several of the ingredients in it don’t love me—garlic, gluten, onions, msg, soy sauce (usually made with wheat). So I have decided to set out making my own. I mean, I already know how to stirfry, so there’s one down right there. And I have a rice cooker—I can steam the rice.
My first attempt: gluten free spring rolls. They turned out pretty damned tasty. They aren’t as uniform as ones made by masters, and hell no, I can’t fry them right (I am not good with deep frying things, I’m going to get a fry baby or something like that). But I baked them and they may not be ‘crisp’ but man, for a first attempt, I’m thrilled.
Turkey Spring Rolls
1 lb. ground turkey or chicken
1 cup small diced zucchini
1 cup shredded raw carrots
1 tsp each: thyme, mild paprika, oregano, parsley, marjoram
1 tsp lemon juice
1 tsp Better than Bouillon chicken bouillon (optional—I like the intense flavor it gives)
2 tbsp tamari sauce
¼ cup sunflower seed oil
Bahn trang—rice-flour spring roll wrappers (look in the Asian food section of your grocery store)
Hot water in a pie plate or other plate as wide as the wrappers
1. In skillet, combine ground meat, zucchini, carrots, Tamari, bouillon, and herbs in oil. Sauté until meat is done and veggies are cooked but not mushy. When cooked, turn off heat.
2. Prepare work station. Pour very hot water (that you can still stick your hand in) into pie plate. Take one spring roll wrapper and immerse it in the water for about 1 minute, make sure it’s fully rehydrated. It will be rather slippery and easy to tear so be careful.
3. Spread it out on a cutting board—I recommend the flat plastic ones that are smooth.
4. Place filling on it—about 2/3 of the way on one side—and bring bottom flap up and sides in. Roll gently like you would a burrito.
5. Carefully transfer to baking sheet sprayed with cooking spray.
6. Repeat. If water loses heat, pour out and start with new hot water.
7. Make six-seven spring rolls out of this.
8. Brush tops with oil and place in 400 (F) degree oven for 15-20 minutes.
9. If you are adventurous—try deep frying. I haven’t yet but I think it would work and taste great.
Yasmine
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