Hmm. When I came across the recipe for
broccoli and sriracha spring rolls on FoodDoodles, I was intrigued. Not least because I thought spring rolls were
hard to make. Based on this recipe, nothing could be further from the truth, beyond the RSI from chopping the veggies teeny tiny.
I got my spring roll wrappers from Ocado (Blue Dragon brand) - they were rice ones and I think this was a bit of a mistake - these see through parcels weren't quite what I was looking for.
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| Check out the thin rice wrappers! |
The edges of the rolls came out crunchy, the middle a little chewy. I'm going to give this recipe a try again but steam them, as suggested on the packet. Ocado accidentally sent me two sets of the wrappers, so more reason to do it. D wasn't sure about them but did pick away at bits of one, declaring that he liked the broccoli and the crunchy bits on the ends. Both husband and I put these away quite successfully.
These wrappers didn't need the flour as they stuck together like glue. I halved the ingredients from the original recipe and only used 12 wrappers. I used tenderstem broccoli and the florets as well as the stems. This mixture was a little short for the packages - I'll bump up to 600g next time.
I'm also going to try to find the proper spring roll wrappers.
I had four of the rolls and this came to 7 propoints.
I served with 30g of egg noodles boiled and then stir fried with a tin of stir fry veg and some Sharwoods sweet and sour sauce. (4pp in total)
For 11 propoints, this was an epic meal.
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