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These spring rolls are healthy, delicious, and fast and easy to make. They taste far better than the greasy ones you buy from the shop or those that come from your local Chinese takeaway. You’ll be blown away by the fresh, delicious flavor. There’s no restrictions on what you can fill them with, so don’t be afraid to experiment a little with the filling. As an added bonus, this oriental-inspired spring roll recipe is dairy and gluten-free, too. If you don’t like spring rolls we have 200 other gluten-free recipes for you to try.
Prep Time: 30 minutes
Cook Time: 30 minutes
- 2 tbsp of tamari
- 1.5 tsp of maple syrup
- 1 lb, 2 oz (500 g) of lean pork loin, duck, or chicken breasts
- 1 tbsp of nut or corn oil
- 32 rice paper sheets
- 2.5 fl oz (75 ml) of gluten-free hoisin sauce
- 2.5 oz (70 g) of cooked rice vermicelli noodles
- Strips of carrot, cucumber, spring onions, courgette, and bean sprouts
Take a dish and add the tamari and maple syrup, stirring well. Place the meat fillets in the marinade and coat thoroughly. Cover and refrigerate for at least one hour, which allows the meat to start to absorb the flavors.
Heat oil on the stovetop, in a griddle pan, (this one is a great choice, it’s seasoned and is made from cast iron) over medium-high heat. Cook the marinated meat for 6 to 10 minutes on each side, until golden brown and cooked right through. Take them out of the pan and slice into thin strips.
Cut the vegetables into fine strips and place them into a bowl along with the cooked rice noodles and bean sprouts, and keep them in easy reach.
Take two sheets of rice paper and gently drop into a bowl of boiling water. Let them soak for around 20 seconds, or until they are fairly soft and pliable. Use a spatula ( I like this muli-colored set) to remove, drain off the excess water, then place the paper on a plate.
Evenly spread a teaspoon of hoisin sauce across the uppermost rice paper sheet and layer your vegetables, bean sprouts, noodles, and meat. Remember to leave a small gap all the way around the edges, to allow for rolling and folding. Fold in the top and bottom of both sheets, then simply roll to complete. Repeat this process for each spring roll.
Preheat the oven to 400 F (200 C) and take a baking tray with a rack in it to allow good airflow. Spray or lightly brush the rack with olive oil to prevent sticking, then lightly brush the spring rolls themselves all over. You can also sprinkle on a few sesame or poppy seeds for extra flavor. Place the rolls on the rack and in the oven. Bake for 10 to 15 minutes, or until golden brown, then turn them and return to the oven for another 10 minutes.
Serve and enjoy!
If you want to add further flavors, as well as playing with the types of vegetables you include in your spring roll recipe, serve with a bowl of sweet chili dipping sauce to give the rolls a bit more kick. Try our gluten-free bread recipe as well!
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Bean sprouts are nutrient-rich, high in essential fatty acids, protein, and potassium. They’re also low in fat and, because the nutrients bind to proteins during the growth stage, they are easier for our body to make use of.
Spring onions are high in sulfur, which helps to cleanse toxins from the body. They’re also high in vitamin K, which helps wounds to heal faster, blood to clot at the proper level, and bones to remain strong and healthy.