Gluten Free Spring Rolls

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 20 rolls
Total Carbs: 8g
Fibre: 2g
Author: Libby Jenkinson


  • 1 red onion diced
  • 500 g mince/ground chicken
  • 2 cloves garlic crushed
  • 3 carrots shredded/grated
  • 100 g green beans cut into strips
  • rice papers small size


  • 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.

To Assemble

  • 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.
Serving: 1roll | Calories: 76kcal | Carbohydrates: 8g | Protein: 5g | Fat: 2g | Fiber: 2g | Sugar: 1g