This week on plantbased challenge I saw sprouts as one of the ingredients. It made be think of bean sprouts. The kind that generic Chinese food includes in things like egg rolls. I wanted to make egg rolls but I don't eat eggs. I thought why not make spring rolls which are made without egg in the wrap. I didn't have any premade wraps so I thought why not make my own. I didn't have white flour which is what they're made from. I didn't feel like going to the store. I had whole wheat flour so I used that to make the wrappers. In my opinion that is unheard of for a spring roll. I suppose it would no longer be called a spring roll if it were made from whole wheat. I would just call it a roll.
It was a simple mix of flour warm water and salt. Starting with two cups of water I mixed it in until it formed a doughy consistency.
After dividing into pieces I rolled as flat as possible and cut into rectangles/squares. They were quite imperfect so allow me to call them rustic.
With two trays of bean sprouts, a shredded carrot, a cup of shredded cabbage, a cup of diced onion, a couple of hot chilies, 4 cloves of minced garlic, a teaspoon of minced ginger and diced green onions, I made the filling.
I cooked the sprouts with garlic, ginger and chili. I added some mushroom powder.(ground dried mushrooms and seaweed) and a little cornstarch sprinkled over than mixed.
I kept the cabbage, carrots and green onions raw and mixed it with the cooked bean sprouts, then set aside to chill.
Add a bit of the mix onto the wrapper.
Roll gently. The whole wheat flour is more delicate then the white.
Roll and tuck as tight as possible without tearing the wrapper.
At this point I made a decision to take it into a weird direction. It was weird enough already. I would ensure that this roll would belong to no distinct nation. I decided to coat it in coconut flakes.
In order to make it stick, I made a slurry out of rice flour and water. Just adding enough water to make a paste.
After coating in the slurry, roll it in the coconut.
I put it in the freezer to stiffen the coconut while I made a peanut dipping sauce. It was a simple blend of peanut butter around 3 heaping tablespoons,juice of a lime, 2 tablespoons of rice wine vinegar, 3 cloves garlic, 1 teaspoon minced ginger, 2 hot chilies, 1 teaspoon sesame oil and sweetener. I used a bit of maple syrup and 3 dates.
In hot oil I started frying all of the rolls.
This may have been a little strange but I assure you, it was extra fun.
I got the beansprout egg roll kind of experience with an added coconut fun. I love coconut. Like I said, this belongs to no particular nation.
Next time I will get the wrappers premade but the whole wheat thing led me to the coconut so it was worth it.
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