"Omelet" > wrote in message
news
> URL's are at the bottom of the post.
>
> My sister made Spring Rolls for 4th of July
> over at her apartment and showed me how
> really easy they were to do.
>
> I found out that I did not have to drive clear
> to Austin to get the rice papers! They are
> available at one of our local grocery stores in
> the ethnic food section. $1.49 per package so
> quite affordable. Not sure how many are in a
> package as everything is listed by weight, but
> I've made 14 of these so far and it looks like
> I've used maybe 1/2 the package.
>
> These noodle wrappers are so thin and fine,
> I don't feel that they contribute a significant
> amount of starch carbs so should be ok to eat
> in limited quantities while low carbing.
>
> Ingredients are Rice, Tapioca and salt so they
> are wheat free.
>
> These are fun to make! Basically, a salad in
> a wrapper. <g> They can be served cold and
> generally are, but I have played around a
> little with heating them.
>
> Not sure if they are deep fry-able, but I doubt
> it. If anyone has tried doing that, please let me
> know?
>
> In the meantime, they are kinda pretty imho...
>
> The first completed one (jpeg #3) is actually
> the second one. I messed up the first one so
> just ate it on the spot with a little soy sauce. ;-d
>
> The first completed set (jpeg #4) are made with
> pre-cooked shrimp, home grown sunflower sprouts,
> avocado and thinly sliced baby spinach leaves.
> The one in the middle was made with a quartered
> pickled egg, sprouts and spinach.
>
> In jpeg #5, I used up some leftovers from my
> meal the previous night. Some mushrooms,
> saute'd shrimp and some sliced grilled shark steak.
> The sprouts were clover sprouts I scored from
> the store and I also added what was left of the
> sliced baby spinach from two days ago when I
> made the first set.
>
> I dressed them lightly with just a little added red
> wine vinegar; Just a spoonful poured over the
> leaves prior to wrapping. They were delicious.
>
> I think pretty much anything goes with these,
> and I think rice vermicelli are more traditional, but
> I think the sprouts work just fine as a substitute.
>
> I'll be making more of these and I have a head of
> fresh romaine lettuce to take the place of the
> spinach next... along with some alfalfa sprouts when
> the clover runs out. I'm growing more sunflower
> sprouts but they are not ready yet and I prefer to
> reserve more of those for the cockatoo since she
> likes them so much.
>
> URL's:
>
> The beginning ingredients:
> http://i32.tinypic.com/t5hvev.jpg
>
> First roll setup, (later changed to center what
> I wanted on top in the center of the noodle
> on the bottom of the pile!):
> http://i28.tinypic.com/oit092.jpg
>
> First semi-photographic finished roll <g>:
> http://i30.tinypic.com/2q1f9li.jpg
>
> Looks kinda like a cocoon imho.
>
> More cocoons:
> http://i29.tinypic.com/2lvbp50.jpg
>
> Todays efforts, to be taken to work for
> dinner and breakfast. I'll be home late
> in the morning as I have appointments.
> I can eat these in the truck. :-) :
> http://i26.tinypic.com/mbj28z.jpg
>
> I'm really looking forward to the shark
> meat ones especially. Shark steaks have
> been $3.99 per lb. for awhile now, vac-packed
> in small portions. They grill well and are
> very affordable this way.

Do you prep the rice paper or just pull from the package and wrap it like a
burrito?

Robert