Did you know you can bake your spring rolls made with rice paper? The rice paper bakes up super light and crispy.
I made a filling of my beloved broccoli slaw, cilantro, hemp seeds, a tablespoon of Bragg's, and a dash of sesame oil. Of course any filling of your choosing would work.
Heat the oven to 450 degrees. Line a baking sheet with foil. Put a tablespoon of canola oil in a small dish and have a brush ready to brush the rice paper. Since the wrappers have to be moistened before rolling, you must brush them with oil or they will turn out gummy instead of crispy. (I made 4 rolls and used less than half of the tablespoon I poured out.)
Have a dish towel ready to roll the wrappers on.
Prepare the rolls: Put warm water into a pie pan (or any pan large enough for the wrappers) and dip a wrapper into the water for about 20 seconds or until softened. Put the wrapper on the dish towel and brush the surface with some oil. Spoon a good scoop of filling onto the bottom of the wrapper. Fold the bottom of the wrapper over the filling and brush with oil. Fold in the sides, then continue rolling up, brushing with oil as you go.
Place the roll seam side down on the baking sheet and bake 15 to 20 minutes, turning once, until browned and crisp. Repeat until all filling is used.
I had an overripe persimmon I used for a dipping sauce. I pureed the pulp and added a teaspoon of Bragg's and a teaspoon of rice wine vinegar.
Give it a try! It's a nice change of pace from spring roll wrappers and they're gluten free.