These spring rolls are cute! They are divine and are surely a healthier option to the well known fried version. They are not grain free so it depends if you can tolerate grain however they are gluten free and suitable for celiacs.
I had taken these rolls from a sushi place and they were great. I decided to make my own vegetarian version however they will be great with chicken and salad or salmon and salad.
I served them warm since the omelette was still warm but they are also delicious cold!
The rice spring roll can be found in the Chinese / Japanese section in the supermarket. They are hard and look like the below but will soften when you dip them in warm water.
- 6 rice pancakes for springrolls
- 5 cups fresh spinach
- 1 spring onion
- 1 fresh leek
- 2 eggs
- 1 teaspoon olive oil
- 3 tablespoons coconut milk
- salt and pepper
- Boil some water.
- In the meantime wash the spinach and use your hands to cut it in smaller pieces. Place in a bowl.
- Slice the leek and spring onion and place with the spinach.
- In a separate bowl lightly whisk the eggs with milk, salt and pepper.
- Add egg mixture to spinach and mix well.
- Heat a pan and add olive oil.
- Place omelette mixture in pan and cook for 5 minutes. Make sure it does not burn or stick.
- Then cut the omelette with spatula and turnover.
- Cook for 5 more minutes and remove from heat.
- Place the boiled water in a glass bowl.
- Take a rice pancake and start dipping it in water so that it can soften. When one side is softened turn side and ensure all parts are softened.
- Place rice paper on a chopping board (try to keep it flat as rice paper will become sticky).
- Add some of the omelette in the middle of the rice pancake and then fold in the sides. Then roll other sides and tuck the omelette in to close the roll.
- Repeat with reaming rice pancakes and voila.