Gluten-Free Mini Spring Rolls

Crispy, golden, and bursting with flavor, these Gluten-Free Mini Spring Rolls are the ultimate appetizer or snack for any occasion! Made with delicate rice paper wrappers, these spring rolls feature a vibrant vegetable filling of shredded cabbage, julienned carrots, bean sprouts, and aromatic seasonings like garlic, ginger, and sesame oil. Perfectly seasoned with tamari sauce for a gluten-free twist, these bite-sized delights are lightly fried to achieve a satisfying crunch. Whether you’re hosting a party or looking for a delicious finger food, these mini spring rolls are sure to impress. Serve them warm with a tangy dipping sauce for the ultimate flavor-packed experience everyone will enjoy.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 20

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

Directions

Step 1

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.

Step 2

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.

Step 3

Prepare a clean, damp kitchen towel on your working surface. Fill a large shallow dish with warm water.

Step 4

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.

Step 5

Place about 1 tablespoon of the vegetable mixture slightly below the center of the wrapper.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once cooked, remove the spring rolls with a slotted spoon and let them drain on a plate lined with paper towels.

Step 10

Serve the spring rolls warm with your choice of dipping sauce.

Nutrition Facts

Serving size	1008.2 grams (1008.2g)

Amount per serving	% Daily Value*
Calories	5141

Total Fat 491.20g	630%
Saturated Fat 68.50g	343%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 3772mg	164%
Total Carbohydrate 184.10g	67%
Dietary Fiber 8.90g	32%
Total Sugars 9.30g
Protein 20.30g	41%

Vitamin D 0IU	0%
Calcium 145mg	11%
Iron 5mg	29%
Potassium 606mg	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.

Source of Calories

Fat: 84.4%

Protein: 1.6%

Carbs: 14.1%