Spring roll skins - not greens

[carolg]

I want and love spring rolls. I know all about the ones rolled in collard greens, but not what I am looking for here. I want the thin ones that people use to roll their veggies or for some their animal in.

Anyone up for a challenge? I heard rice flour and water plus salt do the trick but have not tried it. Would someone? I thought once I create the skin, then into the dehydrator with each side of the "stuffed veggies inside the roll" coated lightly with oil, rotate for few hours and now you have Veggie Spring Rolls without all the grease or yuck on them.

Anyone else here with me for the desire???????? Thanks.

I bet Carmella if she was visiting us here would love this one--Sunny raw blog.

UPDATE since this post: See message #6 below for recipe for my Spring Roll skins.

carolg

[cherrypie]

I want and love spring rolls. I know all about the ones rolled in collard greens, but not what I am looking for here. I want the thin ones that people use to roll their veggies or for some their animal in.

Anyone up for a challenge? I heard rice flour and water plus salt do the trick but have not tried it. Would someone? I thought once I create the skin, then into the dehydrator with each side of the "stuffed veggies inside the roll" coated lightly with oil, rotate for few hours and now you have Veggie Spring Rolls without all the grease or yuck on them.

Anyone else here with me for the desire???????? Thanks.

I bet Carmella if she was visiting us here would love this one--Sunny raw blog.

carolg

there is a recipe in "raw food real world" from sarma sth..which uses young coconuts that you put into a blender, spread the mixture evenly on a teflex sheet and dehydrate it. a friend of mine made it and i found it delicious

[SuzyQ]

One of the raw food chefs slice jicama extremely thin and it has the appearance of spring rolls. (Kinda see-thru, like rice paper type things). You would have to slice it the long way (along the length) not the wide way (the way people slice potatoes) so you could roll stuff. He uses a mandolin-type slicer to get the paper thin slices. Just an idea!

[juliebove]

I don't think rice flour is raw. And mixing it with water would make a paste. A yucky tasting paste, unless you cooked it. Those Spring Rolls you describe are either fried or baked. I don't know how you could re-create them as raw.

[raweater]

You can probably mix water and freshly ground golden flax seeds with a bit of salt and spread it thinly and dehydrate it for a short while until you can roll veggies in. You can roll flax dough without dehydrating it if you make it 1/4" thick but for a thin version I think you'd have to dehydrate it.

You then then put them back in the dehydrator until crispy once rolled with the veggies in.

This is a lot of work which is why I prefer instant leaves for rolls.

Let me know how it turns out if you try it.

[carolg]

UPDATE: Problem solved with recipe below for my Spring Rolls using
Sarma Melngailis recipe.

Thanks ladies.

Cherrypie,
I found the recipe you hinted with coconut for. Good young Carmella again to the rescue through google. Check it out and see pictures besides recipes too:

thesunnyrawkitchen.blogspot.com/2007/04/maharawdjas-feast.html

Cauliflower Samosas
By Sarma Melngailis
Posted here on Green Chefs

Makes 20 samosas


For the samosa wraps:
2 cups young coconut meat
1 ½ cups coconut water (or more)
½ teaspoon cayenne
½ teaspoon sea salt

In a Vita-Mix or high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.

Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.


For the filling: see link

For serving:
Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.

Sarma then suggests to serve these with the following sauces:

For the tamarind sauce; For the banana tamarind sauce, For the Mango Chutney: See link for this recipe.


Cherrypie,
Today bought durian and will freeze with skin. Found two English speaking folks in Chinese market and told the durian that is opened too wide is too ripe. Go for those not opened but small or ones that are slightly opened. So now into the freezer it goes.

Thanks again all.

carolg

[oai]

i saw it done on green living tv. they used coconut i think... i don't quite remember, but it really looked like those thin spring roll wraps!