Blueberry pie rice paper rolls
A simple treat sweetened with dates, similar to hand pie or blueberry pierogi. This recipe easily doubles.
1 1/2 cups blueberries (I use frozen)
1/2T lemon juice
1/2 cup packed soft, dried dates pitted an chopped (I use medjool)
1/2T tapioca flour dissolved in 1/2T cold water
1T milled flax seed
1 – 1 1/2T corn starch (depending on the viscosity of the chilled blueberry mixture)
8 sheets rice paper, 7″ size
4t coconut oil, soft but not melted
Optional: Add a pinch of sea salt, ginger or both to the blueberries if you like. Add a table spoon or so of chopped walnuts to the blueberries if you like. Plant-only shortening will work in place of the coconut oil. Add more dates for a sweeter tooth. For more of the standard ‘sugar’ experience with pie, add a tablespoon or so of coconut sugar or dust the final rolls with a little organic powdered sugar, etc. Eat them unbaked for a chewier but quicker treat. A little vanilla frozen dessert also goes well with these.
Warm a wide-bottomed pan on medium heat. Add 1/2 cup blueberries and lemon juice. Heat about 5 minutes, or until the blueberry juice is beginning to thicken. Mash a little if necessary. Pour off the juice and about half of the blueberries into the dates. Puree as smooth as you can. Add the date mixture to the pan. Return to a light simmer.
Add the remaining blueberries. Warm until heated through (about 2 minutes). Stirring constantly, add the tapioca mixture and stir until it thickens. Remove from heat, and let stand 10 minutes to cool uncovered. Cover and chill for at least an hour.
When the blueberries have setup, add the flax, then the cornstarch and mix until even. Add warm water to a large frying pan on low heat. Add a sheet of rice paper. Remove the sheet when soft and transparent (a few seconds up to 30 seconds depending on the temperature of the water). Don’t overcook.
Working quickly, lay the sheet on a clean dry surface, and then wrap as you would a burrito. Add 1/4 blueberry mixture to the horizontal middle of the rice paper, toward the vertical bottom. Fold the bottom up over the filing, fold in the sides and roll up. Spread 1/2t coconut oil evenly over the top of the roll. Set aside.
Add a second sheet of rice paper to the water.For the second sheet, place the first roll in the middle and wrap carefully (so that the first roll is now wrapped with two sheets of rice paper). I hold the second sheet in my palm, but a board will also do. Spread 1/2t coconut oil evenly over the top of the roll when wrapped. Repeat until you’ve used up the blueberries.
While the rolls dry a little, preheat the oven to 375F. Bake on a nonstick or lightly oiled baking sheet for 10 minutes on a lower rack. Move to a higher rack and broil for 5 – 10 minutes or until the tops are lightly browned and crispy. Ovens vary; use the colour as a guide. Remove from heat, let stand a few minutes to cool and then enjoy them crispy or let them cool longer to soften the texture.
Note, you can wrap two ways: with the bluer (“the top”) side face up or down. Top up will lead to a more even roll. Top down will make for a nicer presentation. Whichever you choose, it’s important to roll evenly and gently using a rice paper sheet without holes or tears to ensure your rolls don’t leak. Expect your rolls to stick a little as you handle them. Go slowly and gently!
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