Wednesday, July 25, 2012

Rice paper or popadom parcels

My boy is not keen on GF bread at the mo (who can blame him!) so am trying to find alternative finger foods for him.  Today I thought I'd try spring rolls that are baked not fried (mostly because I don't want to stand there frying them in summer).  I've used rice paper and uncooked popadoms as wrappers.  The popadoms are a little more tricky to use without breaking so make sure you only soak them until just soft enough to roll. The popadom ones crisp up better than the rice ones so are definitely worth the effort.

Wrappers
Rice paper (see my pinterest board for the brands I use)
uncooked popadoms

Filling
3 skinned sausages
1/2 carrot, grated
1/2 onion, finely chopped
1/2 stick celery, finely chopped
some grated ginger (optional)
1 tbsp rice miso paste (optional)


Line a baking tray with baking parchment.

Mix all the filling ingredients together with your hands and form little sausage shapes (about a 1/3 the size of a normal sausage).

Fill a large flat bowl with boiling water and allow to cool a bit (so it's fairly warm but not too hot to put your fingers in).

Soak your spring roll wrappers one by one and fill by placing sausage in the centre and rolling, tucking in the ends.  Rice wrappers need soaking for just 5 seconds and lentil/pea ones for 10-15 seconds.

Place your spring roll parcels on the lined tray, rub with some vegetable oil and bake in the oven for 20-30 mins or until golden.  Carefully turn half way through cooking to make them crisp both sides and avoid them getting a soggy bottom (the rice ones are more prone to this and then the filling can fall out!).

before baking

after baking - popadom ones at top.

Variations:
Why not try Cornish Pasty or Samosa style fillings instead of something oriental.  For a samosa filling recipe, check out http://www.samosa-recipe.com/.