I made this rice paper rolls filled with vegetables and fried them in coconut oil and I loved them, they are very tasty. On the other hand, I didn’t like the smoke released, nor the drops of oil splashed on the stove. So, I changed the cooking method, next time I stuffed them with vegetables and chicken and baked them in the oven. They turned out a treat!
But I wanted some sweet rice paper rolls, filled with fruit. I adapted the method of using rice paper, and filled them with pieces of plums and walnuts. I also baked these in the oven. They came out crispy and tasty.
This is a simple recipe for when you’re craving a healthy treat!
Ingredients
- Plums
- Nuts
- Very little sugar (optional)
- Coconut oil
- Rice sheets
- Honey for brushing the rolls (optional)
Recipe Method
I lined the tray with baking sheet. I filled a bowl slightly larger than a sheet of rice with warm water, about 2 inches deep. There I soaked the rice paper sheets, one by one.
I turned on the oven and set it to 230 degrees Celsius, top and bottom. By the time I finished rolling all the rolls, the oven was hot.
I had some big, kind of sour plums. So, I cut them into 4. I chopped the walnuts coarsely.
I soaked the first rice sheet in the lukewarm water. And I left it for 1 minute. Then, I took it out on the chopping board. I soaked the next sheet.
While the second sheet is soaking, I filled the first one like this: I left one of the side free, the one facing me, 2-3 cm. I put a quarter of a plum, a teaspoon of walnuts and a quarter of a teaspoon of sugar. If the plums are smaller, you can put half a plum. If the plums are very sweet, no more sugar is added. Then, I covered the filling with the free part of the sheet, the one left free, towards me. I rolled once, then brought the edges to the inside, over the already rolled part. I finished running the roll. The first roll is ready.
I repeated the operation until I filled a large baking tray with rolls, 14 pieces.
I greased each roll, using a silicone brush, with liquid coconut oil and put the pan in the oven.
Left them in the oven for 20 minutes, then carefully and with the help of metal tongs, I turned each roll over. I left them for another 10 minutes, then I took the pan out of the oven.
Using the same silicone brush, I brushed each roll with honey. We can also eat them plain, they are just as tasty, but less sweet.
These rice paper rolls can be eaten both hot, straight out of the oven, and cold. When they are warm, they are crunchy, when they cool, they become more elastic, but they are just as good.
