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Spring Rolls?


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#1 GF Lover

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Posted 26 January 2013 - 08:12 AM

Hubs found me some gluten-free spring roll wrap things. I think you make a Chinese food in them.

Since I don't like Chinese food, I was wondering what I can do with them. I've never had one so I don't know how they taste. I also don't know how to cook them or if you eat them right out of the package.

Any suggestions would be helpful. Thanks

Colleen
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#2 tarnalberry

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Posted 26 January 2013 - 12:37 PM

What is it you don't like about chinese food? spring rolls are rice paper wrapped around veggies (and sometimes rice noodles). so, it's rice and veggies.... you can dip it in any variety of sauces...
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#3 mushroom

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Posted 26 January 2013 - 12:52 PM

Or you can make a chopped filling for them including things like shrimp, roll them up and shallow pan saute them for a crisp hot version. It helps with the rolling if you place them on a square of parchment paper and roll with that because they can be a big fragile. (You have to dip them in very hot water to soften first.)
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"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

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#4 GF Lover

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Posted 26 January 2013 - 02:03 PM

What is it you don't like about chinese food?


I don't care for the whole sweet and sour thing. Yup, I lump all chinese food into sweet and sour, lol. I know that is a mistake so maybe I will venture into the dark side :ph34r:

Colleen
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:D HAVE A SUPER SHINY DAY :D

 

LTES gem 2014

*BiPolar, Major Depression, Anxiety *Hypothyroidism, *Celiac

*Metastatic Melanoma, *Immunotherapy Mitigated Vitiligo, *General Insanity

"We cautiously travel through life to arrive safely at our death" - J. R. C. , my Son.

 

Are We There Yet? and Dad says...All you have to do it ride it out.

 

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#5 love2travel

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Posted 26 January 2013 - 02:32 PM

You do not need to make them Chinese. Many (including myself) prefer spring rolls in the Vietnamese, Malaysian or Thai way. You need not make a sweet and sour sauce at all - there are thousands upon thousands of other sauces. As mentioned above, you can add all sorts of things by adding any proteins/fillings you want from shrimp to chicken to pork to beef to vegetarian. You can make a coconut peanut sauce or a Thai hot and spicy sauce.

http://thaifood.abou...springrolls.htm
http://www.food.com/...ing-rolls-44177
http://chefmichaelsm...i-peanut-sauce/
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#6 mushroom

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Posted 26 January 2013 - 02:32 PM

I don't care for the whole sweet and sour thing. Yup, I lump all chinese food into sweet and sour, lol. I know that is a mistake so maybe I will venture into the dark side :ph34r:

Colleen


That's the last thing I think of when I think Chinese, because it is such a hump getting over the soy sauce :rolleyes: And the chilis with Thai food. And the legumes and nightshades with mediterranean. Just as well my family was British and my taste for more exotic developed (to the extent it did) later.
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#7 kareng

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Posted 26 January 2013 - 03:11 PM

You can really wrap anything you want in them:

Left over salad & dip in dressing
Steak and grilled peppers or even mashed potatoes or cheese
Chicken and dip in BBQ sauce
Cream cheese and strawberries dip in vanilla yogurt



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#8 JNBunnie1

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Posted 26 January 2013 - 04:34 PM

Baklava.....
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#9 mushroom

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Posted 26 January 2013 - 04:41 PM

Baklava.....


You have a method there, Bunnie???
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#10 JNBunnie1

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Posted 26 January 2013 - 05:44 PM

No, I've just read people say they've used those rice paper rolls to make baklava.
Always a good idea! :lol:
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#11 Adalaide

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Posted 26 January 2013 - 06:09 PM

I have had great success in the past with converting The Pioneer Woman's recipes. I would just use http://thepioneerwom...011/12/baklava/ and use the paper for it. I would of course butter between every layer, not every other. I would also use a round pan for ease. Now that the idea is in my head I have the inkling to go buy a bag of nuts and do this.
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#12 tarnalberry

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Posted 26 January 2013 - 07:08 PM

True, I tend to do the vietnamese style. So, it's the rice paper, shredded lettuce (or cabbage), Julienne carrots (and/or bell beppers), chicken or shrimp, rice noodles (cold), wrapped up. I like to dip them in peanut sauce, myself.
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#13 mushroom

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Posted 26 January 2013 - 08:23 PM

I have had great success in the past with converting The Pioneer Woman's recipes. I would just use http://thepioneerwom...011/12/baklava/ and use the paper for it. I would of course butter between every layer, not every other. I would also use a round pan for ease. Now that the idea is in my head I have the inkling to go buy a bag of nuts and do this.


Now for the big question: Do you moiston the rice paper or not before you butter it?
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

#14 Adalaide

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Posted 26 January 2013 - 10:35 PM

Now for the big question: Do you moiston the rice paper or not before you butter it?


I would wet them. Since phyllo dough is wet, I would assume we would need wet wrappers. Although, I think I would butter them, then wet them. Cause it would be easier.
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"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#15 GF Lover

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Posted 27 January 2013 - 06:35 AM

Do you get them wet no matter what you put in?

Do you always fry them? Can you eat them raw? Baked?

Colleen
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:D HAVE A SUPER SHINY DAY :D

 

LTES gem 2014

*BiPolar, Major Depression, Anxiety *Hypothyroidism, *Celiac

*Metastatic Melanoma, *Immunotherapy Mitigated Vitiligo, *General Insanity

"We cautiously travel through life to arrive safely at our death" - J. R. C. , my Son.

 

Are We There Yet? and Dad says...All you have to do it ride it out.

 

Comments/views/opinions expressed on the site are my own and are not representative of Forum Admin/Owner

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