tapioca starch, rice starch, salt and water, so it was gluten free. Someone mentioned a BLT on their blog and I must have had that in the back of my mind. So I decided to purchase the skins along with some nitrate free bacon and a fresh tomato and some organic mixed lettuce.
I got home and fried up the bacon, sliced the tomato, got the lettuce and mayonnaise and was ready to put my sandwich together. I opened the package of spring rolls skin and was slightly surprised, to say the least. I had no idea a spring roll skin was like a piece of plastic or stiff paper. I wondered if was there something wrong with the skins. A quick check on the internet told me to moisten the skin with water and it would become soft. The first one I tried crumpled up into a ball and I had to toss it. With the next one I got the hang of it, the trick was to handle the skin carefully and add just the right amount of moisture due their thinness. The pattern on the skin you see in the photo below comes from the bamboo mats the skins are dried on after they are rolled out.
I put some mayonnaise on the skin, added a slice of bacon, some lettuce and the tomato and wrapped it up and served it with a pickled okra and the last pepper of the season. Since that time I've found these skins can be used for a variety of sandwiches. Today I made some blue cheese, lettuce, and balsamic vinegar, boy that was good too. How would you use a spring rolls skin? I know there are fried spring rolls, although I try not to fry my foods. but I do use olive oil if I do.
I may have to curtail having too many of these homemade spring roll skins because I just read on the package one skin is 200 calories and all carbohydrates. How could something so thin be 200 calories? Must be concentrated carbohydrates. Ha. But some carbohydrates in the diet are necessary and many times folks who must be gluten free miss out on needed carbohydrates. Not me any longer. Now if they would just make a brown rice spring rolls skin. Hum, maybe there is such a thing. OK, I just looked it up and there is such a thing. Ha. It's been a challenge changing my eating habits to gluten free after more than fifty years. But I'm learning about new foods and new recipes every day. This post is part of Artists in Blogland what's happening in and around the studio. Thanks for reading and for all your comments.
UPDATE: the package says servings per container is 6 and there are a ton of skins in the package so I think the 200 calories is for more than one skin, much better. Ha.