Okra Spring Rolls (Rice Paper)

A Crunchy, Healthy Twist on a Classic Favourite

These Okra Spring Rolls are a delightful fusion of fresh vegetables and bold flavours wrapped in light Vietnamese rice paper. With okra as the star ingredient, this gluten-free version is perfect as an appetizer, snack, or light meal. Pair it with a tangy dipping sauce for an irresistible combination of textures and flavours.

Ingredients:

For the Spring Rolls:

  • Vietnamese Rice Paper: For wrapping

  • Okra: 200g, finely chopped

  • Carrots: 1 large, finely chopped

  • Spring Onions: 3 stalks, finely chopped

  • Cabbage: 1 cup, finely chopped

  • Garlic: 2 cloves, grated

  • Ginger: 1-inch piece, grated

  • Bird’s-eye Chillies: 2, finely chopped (adjust to taste)

  • Salt: To taste

  • Black Pepper: To taste

  • Oyster Sauce: 1 tablespoon

  • Sweet Soy Sauce: 1 tablespoon

  • Avocado Oil: For sautéing and shallow frying

For the Tangy Sauce:

  • Cane Vinegar: 2 tablespoons

  • Honey: 1 tablespoon

  • Fish Sauce: 1 tablespoon

  • Soy Sauce: 1 tablespoon

  • Green Chilli: 1, finely chopped

  • Red Chillies: 1-2, finely chopped

Serving Suggestions

  • Plating: Arrange the crispy spring rolls on a serving platter with the tangy dipping sauce in a bowl.

  • Garnish: Sprinkle with fresh herbs like coriander or mint for a fresh, vibrant touch.

  • Enjoy: Serve hot as an appetiser, snack, or light meal.

Tips & Notes

  • Double wrap the rolls for a crunchier bite and better hold during frying.

  • Adjust the amount of bird’s-eye chillies to control the heat level.

  • Experiment with additional herbs like basil or parsley in the filling for extra flavour.

These Okra Spring Rolls are a delightful mix of texture, flavour, and cultural flair. With their crispy exterior, vibrant filling, and tangy dipping sauce, they’re sure to be a favourite at your next gathering. Happy rolling and enjoy!

Instructions

1. Prepare the Vegetables:

  • Finely chop the carrots, cabbage, spring onions, bird’s-eye chillies, and okra for the filling.

2. Sauté the Filling:

  • Heat a drizzle of avocado oil in a pan over medium heat.

  • Add the chopped carrots, okra, spring onions, and grated garlic. Season with salt and black pepper.

  • Stir in the oyster sauce and sweet soy sauce. Sauté for 3-4 minutes until tender but crisp.

3. Add Cabbage and Ginger:

  • Turn off the heat and add the chopped cabbage to the pan to retain its crunch.

  • Grate the ginger directly into the mixture and mix thoroughly.

4. Assemble the Spring Rolls:

  • Soak each sheet of rice paper in warm water for about 5 seconds until softened.

  • Place the softened rice paper on a plate. Add a portion of the veggie filling to the center, fold the sides over, and roll tightly. For extra crunch, double wrap the rolls.

5. Shallow Fry to Perfection:

  • Heat avocado oil in a shallow pan over medium-high heat.

  • Fry the spring rolls for 3-5 minutes on each side until golden brown and crispy.

  • Drain on a paper towel to remove excess oil.

6. Prepare the Tangy Sauce:

  • Combine cane vinegar, honey, fish sauce, and soy sauce in a small bowl. Stir until mixed.

  • Add the chopped green and red chillies for a tangy, spicy kick.