If you’re cooking gluten free, rice paper is your friend! It comes in various sizes and the possibilities of cooking with it are endless. After making the southwestern eggrolls I’ll write about soon, I decided to keep the fry oil for these scrum-diddly-uptious snacks! You can buy it at most normal stores in the ethnic foods section. We buy it at Big Bazaar or Le Marche here in Delhi.
To make 4 Apple Yumplings:
- 2 apples (I like one red delicious and one granny smith to have the sweet and sour mix)
- 1 tsp ground Cinnamon
- 1 tsp ground Nutmeg
- 4 small Rice Paper Wrappers
- Peel and chop your apples into small chunks.
- Put them in a bowl with the cinnamon and nutmeg and stir to cover the apples.
- Dip your rice paper into water for 10 seconds or less, then lay the circles separately onto a towel.
- Let the rice paper set 1 minute.
- Put 1/4 cup of the cinnamon/nutmeg apples on each rice paper circle.
- Fold in the short ends of the rice paper, then roll it from one side until completely wrapped. (For step-by-step instructions for dipping/folding/cooking click here!)
- Now, place in 1 inch of hot oil to fry, thin side down (where the folds gather on top) for 1 minute. Turn to the other side and let fry for 2 minutes. Be sure once you have dipped the rice paper, it doesn’t come in contact with other rice paper when rolling or frying or it will stick and rip! If you prefer, you can bake these in a 425* oven for 10ish minutes–we just like the fried taste!
- Remove the yumplings from the oil and place on a wire rack to drip excess oil.
- Serve alone or with cream cheese. If you have a sugar-eating family member, they can eat it with ice cream or cream cheese icing!