Gluten-free Ginger and Coriander Spring Rolls
Makes approximately 20 spring rolls
20 rice-paper sheets
I tbsp sunflower oil
1 medium onion, finely sliced
2 tsps dried cumin
2 tsps dried coriander
1in ginger, grated or finely chopped
3 carrots, chopped into matchsticks
½ head broccoli, finely chopped
2 bok choi heads, finely sliced
1Mist a pan lightly with sunflower oil and add the onions, sautéeing for about five minutes until they start to become translucent. Sprinkle with one of the teaspoons of cumin and coriander, add half of the ginger and then the carrots and broccoli.
2Mix well and cook for about four minutes, then add your bok choi. Sprinkle with the remaining spices and coat thoroughly.
3Cook the vegetables until the bok choi has wilted and there is a little 'bite' left in the carrots.
4I like to prepare each wrapper one by one, otherwise the rice paper takes on a strange consistency. Get a large bowl of warm (not hot) water. Dip the rice-paper sheet in fully. After about five to 10 seconds or so it should be soft and transparent.
5Gently take the rice sheet and lay it on a plate or clean chopping board. You may need to dry the board between rolls. Take one tablespoon of the vegetable mix and place it on the side of the wrapper nearest to you, about one inch from the edge.
Shape into a rough rectangle, then gently wrap the mix in the rice sheet and roll away from you for about two inches.
6Fold in the right and left side to meet at the centre of the wrapper, then roll the spring roll fully.
Gently put to one side. Rice paper is fragile so be as gentle as possible.
7If you're not eating straight away, refrigerate the spring rolls. They keep in the fridge for one day. Otherwise, you can serve them immediately as they are, or bake for 15 to 20 minutes, turning once half way.
To bake, place on parchment paper and lightly brush or spray with sunflower oil. Bake in a pre-heated oven at 180°C.
9Serve with a dipping sauce of your choice.