I think I cracked the code on Gluten free spring rolls!!

I used spring roll wrappers (rice paper) 1 bag of bean sprouts Shredded carrots and cabbage (about 3 cups – I just used whatever I had, ideally you would put green onion as well but I just added dried onion flakes to the filling)

Preheat oven to 400 and deep fryer/oil to 350.

  1. Season shredded veg with salt and garlic/onion powder ahead of time.

  2. Dunk wrapper in water for 10-20 secs until pliable.

  3. Add small amount of filling and wrap, starting at the bottom and tucking the filling in tight, then folding in the sides and rolling the rest up.

  4. Bake 15 minutes, flip and bake another 10.

  5. remove from oven and fry in batches of 4 or 5 for 2 minutes each side.

(You cold just bake them for low-fat but if you want truly crispy shells then deep fry into Golden and crispy!)

Serve with sweet and sour sauce and enjoy!

Thanks to the Courtesy of :


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