Monday, July 29, 2019

Brown Rice Spring Rolls

It started with a YouTube on making spring rolls:

Then, ChangLi has brown rice vermicelli
The rice paper is still from white rice... you can get it from brown rice, but it's expensive and not around here, so for now this is good enough.


1/2 Cabbage
1 carrot
1 Red Bell Pepper
1/2 onion
4 mushrooms
100 gm rice vermicelli
1 tsp black pepper
1 cup of water
3 tbsp Braggs Liquid Aminos or Yondu

dip of crumbled corn flakes or some other ground-up puffed whole grain (without sugar) and sesame seeds. 


  • Cut up the veggies fine
  • cook till soft, 
  • then add the water and the vermicelli and cook for 3 mins. Note: vermicelli will absorb most of the cooking water, so you will have your stuffing suitablly dry - too wet would ruin your rice paper rolls.
  • fill the moist rice papers and roll them up... dip in the crumbles and put on your cookie sheet 
  • 30 mins at 350F will do you just fine.

Serve with your favorite hot sauce.

Nutritional notes

I adjusted the above somewhat, but not enough for some of the ingredients. As a general rule Bragg's Liquid Aminos or Yondu are a good alternative to soy sauce or Tamari.
The BLA and Yondu come in at ca 300 mg sodium per teaspoon (Tsp), while the typical soy sauce or tamari clock in at 900-1000 mg of sodium per Tsp. However this recipe makes about 30 spring rolls. And it uses 3 Tbsp of BLA or Yondu, or 3 x 3 x 300 mg = 2,700 mg sodium.
To simplify the math, that amounts to almost 100 mg sodium per roll. So if you were to eat three as an appetizer, that might be alright if the rest of the meal does not over use sodium, but if you make a meal out of this, you are getting a ton of sodium.
One obvious alternative might be to use a low sodium veggie stock in lieu of the glass of water, and then to cut the use of even BLA or Yondu down to ca. 1 Tbsp instead of three, and you can use some other spices, or things like scallions or shallots to create more aroma. 

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