Gluten-Free Mini Spring Rolls
Delight in the irresistible crunch of Gluten-Free Mini Spring Rolls, perfect for party appetizers or small bites any time of the day. This recipe swaps traditional wrappers for delicate rice paper, making it entirely gluten-free while maintaining that crispy, golden exterior. Inside, you'll find a vibrant filling of shredded cabbage, julienned carrots, bean sprouts, green onions, and a kick of garlic and ginger—all tied together with tamari sauce and sesame oil for a savory, umami-packed bite. Fried to perfection in batches, these mini spring rolls offer a crowd-pleasing texture and flavor, and they're easy to dip in your favorite sauce. Whether you're craving a healthier snack or catering to gluten-free guests, these spring rolls are sure to shine! Ready in under an hour, this recipe pairs convenience with gourmet appeal for a dish no one can resist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 sheets Rice paper wrappers
- 1 cup Shredded cabbage
- 1 large, julienned Carrot
- 1 cup Bean sprouts
- 2 stalks, sliced Green onions
- 2 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 tablespoons Tamari sauce
- 1 teaspoon Sesame oil
- 2 cups Cooking oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetable filling. In a large bowl, combine shredded cabbage, julienned carrot, bean sprouts, sliced green onions, minced garlic, and grated ginger.
Add 2 tablespoons of tamari sauce, 1 teaspoon of sesame oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the vegetables. Toss everything together until evenly mixed. Set aside.
Prepare a clean, damp kitchen towel on your working surface. Fill a large shallow dish with warm water.
Working one at a time, dip a rice paper wrapper into the warm water for 15-20 seconds until it becomes soft. Lay the softened wrapper flat on your damp towel.
Place about 1 tablespoon of the vegetable mixture slightly below the center of the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up tightly, pressing the seam as you go. Repeat with the remaining wrappers and filling.
Heat 2 cups of cooking oil in a deep skillet or pot over medium heat. To test if the oil is hot enough, drop a small piece of rice paper in it. If it sizzles and floats to the top, the oil is ready.
Carefully fry the spring rolls in batches. Avoid overcrowding the skillet. Fry each roll for 3-4 minutes until golden brown and crispy. Rotate the rolls halfway through cooking for even browning.
Once cooked, remove the spring rolls with a slotted spoon and let them drain on a plate lined with paper towels.
Serve the spring rolls warm with your choice of dipping sauce.
Nutrition Facts
Calories |
5141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.2 g | 630% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 9.3 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 606 mg | 13% | |
*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.
