One of my favorite types of food is Chinese food. For many years every Monday night I would order general tso chicken and an order of spring rolls. But, since this year I have made it a priority to spend less money, I have since done away with my Monday night treat.
For awhile I was okay until a few weeks ago when I had a strong craving for it again, so, instead of ordering the food and spending $12.00, I decided to make my own. I took out the pots and pans and began thinking up a recipe/how I would go about creating this meal. Although it took me a while I finally was able to marvel at my delicious creation. (General tso chicken recipe coming soon)
If you love Chinese food but are looking for a healthier alternative all while keeping that delicious classic spring roll taste then you are 100% going to want to give this recipe a try.
- 5 sheets of rice paper
- 15 thinly sliced carrot strips & onion strips
- 1/2 cup bean spouts
- 1/2 cup lettuce- break off tiny pieces of lettuce
- 1/2 cup fried egg – replace with tofu if making vegan
- 3 tbsp gluten free hoisin sauce
- canola oil
- olive oil spray
- olive oil (for brushing)
Teriyaki ginger dipping sauce
- 1/2 tbsp fresh ginger
- 1/4 cup gluten free soy sauce
- 3 tbsp brown sugar
- 1 tbsp corn starch
- 1/2 tbsp sesame seeds
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil, toasted
- 1/3 cup water
- Take skillet and add all the vegetables into it, drizzle canola oil over them and cook until lightly browned/fried
- While they are cooking fry up egg/ tofu and add to veggie mix
- While that is cooking, boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
- Once veggies & egg are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll veggie + egg mixture in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
- Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
- Place rolls in the oven for 10-15 minutes or until a crispy and lightly browed outside can be seen, flip them and put back in oven for another 10 minutes
- While rolls are cooling start preparing the dipping sauce.
- In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves
- Add in ginger and stir
- Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
- Remove from heat and stir in sesame seeds.
- Plate your spring rolls, add the dipping sauce to a bowl, ENJOY 🙂
Who else loves Chinese food! Give this recipe a try, snap a picture and tag @theresahealeyy in your instagram photo/ instagram story for a chance to be featured on my blog!
Thanks for reading today’s post and checking out my blog. Next blog post → Monday!
𝐻𝒶𝓋𝑒 𝒶 𝑔𝓇𝑒𝒶𝓉 𝒹𝒶𝓎!
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