Say hello to a healthier twist on a beloved classic—Okra Spring Rolls wrapped in delicate rice paper. Originally a hit at our supper club events with a wheat-based wrapper, this version swaps out the wheat for Vietnamese rice paper, making it lighter and gluten-free. These rolls are packed with fresh veggies, including the star of the show—okra—and are bursting with flavour thanks to a blend of spices, sauces, and a tangy dipping sauce. Ready to embark on this crunchy adventure? Let’s roll!
Ingredients:
For the Spring Rolls:
- Vietnamese Rice Paper: For wrapping
- Okra: 200g, finely chopped
- Carrots: 1 large, finely chopped
- Spring Onions: 3 stalks, finely chopped
- Cabbage: 1 cup, finely chopped
- Garlic: 2 cloves, grated
- Ginger: 1-inch piece, grated
- Bird’s-eye Chillies: 2, finely chopped (adjust to taste)
- Salt: To taste
- Black Pepper: To taste
- Oyster Sauce: 1 tablespoon
- Sweet Soy Sauce: 1 tablespoon
- Avocado Oil: For sautéing and shallow frying
For the Tangy Sauce:
- Cane Vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Fish Sauce: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Green Chilli: 1, finely chopped
- Red Chillies: 1-2, finely chopped
Instructions:
Step 1: Prepare the Vegetables
- Chop: Finely chop the carrots, cabbage, spring onions, bird’s-eye chillies, and the okra. These will be the filling for your spring rolls.
Step 2: Sauté the Filling
- Heat the Pan: Drizzle some avocado oil (or your preferred cooking oil) in a pan over medium heat.
- Cook the Veggies: Add the chopped carrots, okra, spring onions, and grated garlic to the pan. Season with a pinch of salt and black pepper.
- Sauce It Up: Add the oyster sauce and sweet soy sauce. Stir everything together and sauté for 3-4 minutes until the vegetables are tender but still crisp.
Step 3: Add Cabbage and Ginger
- Remove from Heat: Turn off the heat and add the chopped cabbage to the pan. This step ensures the cabbage retains its crunch.
- Grate Ginger: Grate the ginger directly into the mixture for an extra burst of flavor. Mix everything thoroughly.
Step 4: Assemble the Spring Rolls
- Soak the Rice Paper: Dip each sheet of Vietnamese rice paper in warm water for about 5 seconds, just until it softens.
- Fill and Wrap: Place the softened rice paper on a plate. Add a portion of the veggie filling in the center, fold the sides over, and roll tightly. For an extra-crunchy bite, double wrap the rolls.
- Pro Tip: It might take a few tries to get the perfect wrap, but it’s all part of the fun!
Step 5: Shallow Fry to Perfection
- Heat Oil: In a shallow pan, heat some avocado oil over medium-high heat.
- Fry the Rolls: Fry the spring rolls for 3-5 minutes on each side until they’re golden brown and crispy.
- Drain: Remove the rolls from the oil and let them drain on a paper towel to remove excess oil.
Tangy Sauce Preparation:
- Mix: In a small bowl, combine the cane vinegar, honey, fish sauce, and soy sauce. Stir until well combined.
- Add Heat: Stir in the finely chopped green chili and red chillies for that tangy, spicy kick.
- Serve: Serve this tangy sauce alongside your crispy okra spring rolls for dipping.
Serving Suggestions:
- Plating: Arrange the crispy spring rolls on a serving platter, accompanied by a small bowl of the tangy dipping sauce.
- Garnish: Garnish with some fresh herbs like coriander or mint for an extra touch of freshness.
- Enjoy: These Okra Spring Rolls are perfect as an appetizer, snack, or light meal. Serve them hot and enjoy the crunchy, flavorful goodness!
Conclusion:
These Okra Spring Rolls wrapped in rice paper offer a fun and healthy twist on a classic favourite. With their crispy exterior, fresh and flavorful filling, and a tangy dipping sauce, they’re sure to be a hit at your next gathering. Whether you’re making them for the first time or perfecting your technique, these rolls are as enjoyable to make as they are to eat. Give them a try, and don’t forget to share your thoughts and experiences!
