Kinda Easy spring rolls recipe feels like takeout but without the junk.

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An easy gluten free recipe for tasty fried spring rolls.  Made with a few simple vegetables that are probably sitting in your refrigerator already…

This homemade spring rolls recipe is the perfect side for lo mein or perhaps a big hot steamy bowl of pho.  Asian cuisine is a universal favorite, although more and more people stay away from chain restaurants now because of the unhealthy oils that most food is cooked with.

 

Kinda Easy Spring Rolls Recipe

Making this spring rolls recipe at home is a simple solution to avoid the saturated fats, sugars, excessive salt, and not to mention MSG found in almost every version you can buy.  Plus, they are so easy to toss together and only require a few simple ingredients!  Feel free to add in any leafy greens that you have on hand, and would like to use.  This is a perfect “clean your fridge meal” and feels just like takeout without the vegetable and canola oil hangover. 

The best thing about this super easy spring rolls recipe is that is perfect for any occasion because it is so versatile!  It can quickly be adjusted to meet different needs and diets, while being prepared.  For these to be vegan spring rolls, simply omit the fish sauce and replace with coconut aminos.  No animal protein is needed for these to be delicious.

 

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Some of my favorite gluten free sauces for Asian inspired dishes.  

Why are vegetable oils so unhealthy?

  • As a result of heavy processing and oxidation, oils are often rancid before reaching the stores.
  • Most vegetable oils are hydrogenated, which turns them into trans fats.
  • Vegetable oils have been linked to cancers of the colon and breast.
  • Learn more about the real effects of vegetable oils.

Everything for the spring rolls can be found in your local grocery store, or Asian market.  You will quickly notice it is easier to find spring roll papers of greater variety at Asian grocers, along with bok choy, and a few other things. (Any brand of rice paper will work.  But try to avoid super thin tapioca paper, as it will rip either while rolling or when spring rolls are being fried.)

Because these spring rolls are made with rice paper they are naturally gluten and wheat free.  In fact the rice paper rolls are made with only rice flour and/or tapioca and water.

Gluten Free Spring Roll Paper

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Rice Paper

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Folding the spring rolls gets easier by the third roll I promise.  Once you get the hang of handling the rice paper it’s very easy.  Follow the instructions on the package for softening the paper.  I love these gluten free spring roll papers because the ingredients are super simple, clean, and non-gmo.  I found the Three Ladies Brand rice paper at a local Asian market in Arizona. 

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Spring Rolls Recipe
Easy spring rolls recipe for deliciously crispy spring rolls. Recipe is naturally gluten free and can be adapted for easily for paleo, vegan and vegetarian options.
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Ingredients
  1. 1/2 cup shredded cooked chicken (optional)
  2. 2 cups of shredded cabbage
  3. 1 carrot julienned
  4. 2 garlic cloves minced
  5. 12 Rice paper sheets
  6. 1 tbsp ghee
  7. 2 tbsp coconut oil
  8. 1 tbsp coconut aminos or soy sauce
  9. 1 tsp fish sauce (optional)
  10. Toasted sesame seeds for garnishing
Instructions
  1. Melt ghee in a cast iron skillet.
  2. Sauté garlic in ghee for 3 minutes.
  3. Add in the carrots first, then cabbage. Cook for another 5 minutes over low heat.
  4. Add in cooked chicken.
  5. Transfer the cooked cabbage mixture to a bowl.
  6. Add in fish sauce and coconut aminos and mix well.
  7. Roll the spring rolls. Follow the rice paper instructions. (Soak each rice paper in warm water for 10 seconds)
  8. Add 2 tbsp of cabbage per roll, you don't want to over stuff them or they fall apart while frying.
  9. Melt coconut oil in cast iron skillet.
  10. Fry the spring rolls over med-high heat.
  11. After you finish frying all the spring rolls, toast the sesame seeds in the iron skillet with the left over coconut oil.
  12. Garnish spring rolls with sesame seeds, and serve with coconut aminos/ soy sauce.
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