Gluten Free Experiment - Springcake Rolls

It's A Springcake Roll!

This isn't a regular recipe post, just a glimpse into the madness of my kitchen on occasions. Plus, I have no idea what the exact quantities were, all I know is that I think I've created something new.

I'm guessing you know where the name Springcake Roll comes from, if not, it's a hybrid of a Spring Roll and a Pancake Roll and it's actually really tasty.

I was wondering what would happen if you deep fried a Summer Roll, so I rolled one up and gave it a go.

I Do Love An Experiment!

I can't recall if I fried the first one without coating it in egg first, but if I did it wasn't as good as the later versions.

Summer Roll But Not For Long!

As you can see from the first photo this post, it's kind of crispy but not as much as either a Spring or Pancake Roll. But it is a really nice texture that soaks up a dipping sauce perfectly. I'd definitely attempt these again but I'd probably put more thought into it next time.

The filling was simply chicken, onion, mushrooms and carrots and the dipping sauce was immense. I used chicken stock, soy sauce, rice wine vinegar and I think that's it. Like I say, it was just one of those spur of the moment experiments that was fun and resulted in something tasty.

I should get a white coat.