Gluten-Free Fried Spring Rolls
Dive into crisp and golden perfection with these Gluten-Free Fried Spring Rolls, a delicious twist on a beloved classic. Ideal for those avoiding gluten, this recipe pairs gluten-free spring roll wrappers with a flavorful filling of tender chicken strips, crunchy bean sprouts, shredded carrot, cabbage, and aromatic ginger and garlic. Each roll is carefully wrapped, sealed, and fried to achieve a satisfying, crispy exterior that makes every bite irresistible. Seasoned with gluten-free soy sauce and sesame oil, these spring rolls are bursting with savory goodness and are perfect as an appetizer or party snack. Serve them piping hot with your favorite dipping sauce for an experience that’s both comforting and allergy-friendly.
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Recipe Information
Ingredients
- 12 sheets Gluten-free spring roll wrappers
- 250 grams Chicken breast
- 1 medium Carrot, shredded
- 100 grams Cabbage, finely shredded
- 100 grams Bean sprouts
- 2 stalks Spring onions, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce, gluten-free
- 1 teaspoon Sesame oil
- 500 milliliters Cooking oil, for frying
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the filling: Cut the chicken breast into small, thin strips.
In a large pan over medium heat, add a small amount of cooking oil and sauté the minced garlic and ginger for about 1 minute until fragrant.
Add the chicken strips to the pan. Cook until lightly browned and cooked through, about 5-7 minutes.
Once the chicken is cooked, add the shredded carrot, cabbage, and bean sprouts to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Add the chopped spring onions, soy sauce, sesame oil, salt, and black pepper. Toss everything together and cook for another 2 minutes, allowing the flavors to combine. Remove from heat and let the filling cool.
Prepare to wrap the spring rolls: Gently separate and lay the spring roll wrappers on a clean, dry surface.
Place about 2 tablespoons of the filling mixture near one corner of the wrapper, leaving space to fold in the sides.
Tightly roll the wrapper around the filling, folding in the sides as you go, to form a neat roll. Moisten the edges with water to seal the wrapper.
Repeat the wrapping process for all the spring rolls.
In a deep pan, heat the cooking oil to 180°C (350°F). You'll know the oil is ready when a piece of bread quickly sizzles and browns on contact.
Carefully add a few spring rolls into the hot oil, being careful not to overcrowd the pan.
Fry the spring rolls for 3-4 minutes or until they are golden brown and crispy, turning occasionally.
Use a slotted spoon to remove the fried spring rolls and drain them on a paper towel to remove excess oil.
Serve the gluten-free fried spring rolls hot with your choice of dipping sauce.
Nutrition Facts
Calories |
5881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.5 g | 679% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4699 mg | 204% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 12.8 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1808 mg | 38% | |
*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.
