Gluten-Free Crispy Fried Spring Rolls
These *Gluten-Free Crispy Fried Spring Rolls* are a mouthwatering twist on a beloved classic, perfect for anyone seeking a gluten-free snack or appetizer with uncompromised flavor. Made with delicate rice paper wrappers, these golden-brown rolls are packed with a savory filling of tender shredded chicken, crisp cabbage, fresh carrots, bean sprouts, and aromatic garlic. A splash of gluten-free soy sauce and sesame oil ties it all together, creating a perfectly balanced and flavorful bite. Lightly dusted with cornstarch for an irresistibly crispy texture, these spring rolls are fried to perfection in vegetable oil. Serve them warm with your favorite gluten-free dipping sauce for a crowd-pleasing treat that’s as satisfying as it is crunchy. With a quick prep time of 30 minutes, these spring rolls are ideal for parties, family gatherings, or just a flavorful snack at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 cup Cooked and shredded chicken
- 1 cup Shredded cabbage
- 1 cup Grated carrots
- 1 cup Bean sprouts
- 2 cloves Minced garlic
- 2 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Vegetable oil
- 2 tablespoons Cornstarch
Instructions
In a large bowl, combine shredded chicken, cabbage, carrots, bean sprouts, and minced garlic.
Add soy sauce, sesame oil, salt, and black pepper to the bowl and mix well to combine the filling.
Prepare a work surface by spreading a damp kitchen towel. Fill a large shallow dish with warm water.
Dip one rice paper wrapper into the warm water for about 10-15 seconds until just softened. Place it flat on the damp towel.
Place about 2 tablespoons of filling near the bottom edge of the wrapper, leaving about 1 inch on either side.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly to enclose the filling completely. Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep skillet or frying pan over medium heat until the oil reaches 350°F (180°C). Test a small piece of rice paper for readiness; it should sizzle upon contact.
Lightly dust the spring rolls with cornstarch to help achieve extra crispiness.
Gently place the spring rolls into the hot oil, a few at a time, without overcrowding the skillet. Fry until golden brown and crispy, about 3-4 minutes per side.
Transfer cooked spring rolls to a wire rack lined with paper towels to drain excess oil.
Serve warm with your favorite gluten-free dipping sauce.
Nutrition Facts
Calories |
4715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 442.6 g | 567% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 11.1 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
