When Miles, my brother A, his friend D and I went for our day trip to London we popped into China Town to have a look at some of the goodies on offer there! We went into a little Chinese grocery shop and picked up a few bits- one of them being bean curd sheets.
I picked these up because I remembered reading somewhere that you could make gluten free spring rolls using bean curd and after several failed attempts with rice wrappers I decided to give it a go. However because of all the failed attempts at producing a spring roll that you could pick up without it disintegrating into your fingers as you tried to devour it, I put off making the bean curd sheet variety. I really wish I hadn’t because it is so easy to handle, it was a shock to both Miles and I that this substance was actually gluten free! You buy wrappers hardened, and then have to soak them in warm water before using just like rice wrappers, but they have a rubbery like texture which if handled carefully is actually really nice to work with. You can fill them with whatever you fancy! The world is your oyster ;).
You will need:
– Half a pack of bean curd sheets (get from your local oriental store or you could probably order them online)
– warm water
– 2 tsp gluten free soy sauce
– 1 tsp sesame oil
– 1 egg yolk
– 1 tsp rice wine vinegar
– 1 tsp 5 spice
– pinch of salt
– 2 spring onions (in small cubes)
– 1 courgette (in small cubes)
– a dash of olive oil (to fry the spring rolls)
1. Pop your bean curd sheets into a container with hot but not boiling water for about 5 minutes until they are soft and rubbery.
3. When your bean curd wrappers are softened, lift them out of the water and lay on a flat surface, cut into the size you require and then add your filling to the top of the wrapper in a line.
4. Heat a little vegetable oil in a wok, when it is very hot, gently add the spring rolls to the wok and shallow fry for 5-7 minutes until golden and crispy.