UPDATE: This recipe has been improved and now includes a quick-cooking video. Watch it here.
I made these while we were away, so I, unfortunately, couldn’t add a lot of exotic flavours or fresh herbs as very little was available where we were, but I cannot tell you how much my children loved these. So crunchy, tasty, healthy and full of vegetables.
Gluten Free Spring Rolls
This was a very early recipe I made when we first went low carb and we were away on holiday. If I were to make them now, I would use wilted cabbage leaves instead to make them even lower in carbs. I would still make some rice paper rolls for the children’s lunchboxes because they are sturdy enough to survive their lunch boxes.
You could change the chicken to be shrimp or beef. Why not add lettuce, broccoli, sliced peppers, asparagus, coriander, mint, ginger, chilli, peanut sauce, cashews ……
They are great as a dinner, snack, appetiser, school lunch boxes. Fill them with your favourite vegetables.
You can also steam them or use salad ingredients inside and not even cook the rice papers, but personally, I like the crunchy texture of baked ones.
Serve with a salad, steamed vegetables, bok choy, dipping sauces, sprinkle with sesame seeds when the spring rolls come out of the oven. If you have time, make a double batch and that is school lunch sorted for tomorrow (and maybe the next day).
Wheat-free, gluten-free, low carb spring rolls.
Gluten Free Spring Rolls
- Fry the onion and garlic in olive oil until cooked but not browned. Add the chicken mince and any other flavourings. Stir while heating until the chicken is thoroughly cooked. Set aside.
- Prepare the vegetables.
- The rice papers are hard and need soaking in a bowl of warm water for about 15 seconds to allow them to be soft enough to roll up. I tend to soak 1 or 2 at a time. If they are left in the warm water too long, then the papers will become too soft and tear as you assemble the spring rolls.
- Line everything up on the bench to create a production line. Have the oven up to temperature and the baking tray ready with a generous amount of extra virgin olive oil in it.
- On a chopping board, place 1 soaked rice paper, add a small spoonful of the chicken mixture then the vegetables.
- Fold the bottom of the rice paper to cover the mixture, roll in the sides, then roll all the way up. Place on the baking tray. Roll each spring roll in the olive oil to thoroughly coat each roll. This really makes them go lovely and crisp.
- Repeat the above until all the mixture is used up. At the end you may have been left over with too much chicken or too many vegetables, so just make a few spring rolls with whatever you have left over.
- Bake at 180C for 10 minutes, turn each spring roll over with kitchen tongs, then bake for a further 10 minutes.