Veggie Rolls

160601 Veggie Rolls-2984

Such a great appetizer! Healthy, fresh and very tasty. Perfect finger food. Just make sure the stuffing is cut into small pieces and won’t poke holes into the rice paper. I do not deep fry my rolls but eat them fresh or bake them in the oven.

Makes about 12 rolls.

1 carrot
1/3 fennel bulb
1 small red pepper
½ courgette (zucchini)
1 stalk lemon grass
½ red chili, seeds removed
1-2 tbsp cooking oil
1 tsp ground ginger
1 tbsp soy sauce

Bean sprouts
Rice paper for spring rolls
Sweet chili sauce (either make you own – see this link, a great sauce but NOT low food map – or buy the Go-Tan brand which IS low fodmap)

1. Remove the outer layers of the lemon grass and cut the inside finely
2. Finely chop the red chili
3. Cut all remaining vegetables (except for the bean sprouts) into fine sticks and gently fry in a little oil.
4. Season with ginger and soy sauce and taste.
5. Add the bean sprouts and quickly stir fry for another minute.
6. Soak the rice paper in hot water for a maximum of 10 seconds. Take out and place flat on a plastic cutting board or ceramic plate (the rice paper might stick if using a wood cutting board)
7. Place a line of vegetables on the rice paper and into a roll. Start them roll by folding a small piece over the ingredients, then fold in the sides to lock the filling in, lastly, roll the remainder of the paper.
8. The rolls are ready to eat as they are, or you may want to brush (or spray) them with oil and bake them slightly in the oven (about 10 minutes on 180C)
9. Serve with the sweet chili sauce

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