Gluten Free Spring Rolls |Cooking With Amanda

I have a newfound love for rice paper, friends. Yes, it's weird, I know. When you are gluten-free and craving egg rolls, it is just naturally the next best option. Of course, I suppose I could make gluten free egg rolls, but spring rolls are just so much simpler!

This past week, we had a little feast with fried rice, sesame chicken, and spring rolls. I decided to use what I had on hand to make these; however, you can really get creative and add any veggies you would like. I think next time I will likely add shredded carrots to the mix as well to give it a bit more color.

This particular time, I added lettuce, cilantro, and onion mixed with cooked rice and garlic. Then, I simply wrapped them in the rice paper. If this is your first time using rice paper, don't be afraid! It's actually so simple to use; you simply place each sheet in warm water, then remove it and it should be soft enough to use. I laid it flat on a plate, and then added the filling and wrapped it up.

That's right, no baking involved! These are great as an appetizer when having dinner guests over too. I like to serve mine with soy sauce, but you can always get even more creative with the sauce. A good teriyaki sauce would be tasty too.

My husband and I had a little date night at home and these were the perfect appetizers. I think even adding a little chicken or pork to them would be tasty too, although I know many enjoy the vegetarian aspect. These tend to be perfect when guests come over, especially for those who may not eat meat because they can easily be meat-free.

Have you ever tried homemade spring rolls? What is your favorite variation?

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Gluten Free Spring Rolls Recipe

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Ingredients

1 cup cooked white rice, cold
1 tablespoon canola oil
1/4 cup sweet onion, diced
4 leaves lettuce, chopped
1/4 cup chopped cilantro
1/2 teaspoon ground ginger
1 clove garlic, crushed
8 rice paper wrappers
tamari gluten free soy sauce, for dipping

Directions

Prepare the rice as instructed on package if not already cooked and set aside.
Heat the oil in a medium skillet, then add in the onion. Sauté for about 5 minutes.
Lower the heat and add in the lettuce, cilantro, ginger, and garlic. Stir well to coat.
Remove from heat and mix in the rice.
Place a rice paper wrapper in warm water to soften it, then place it on a plate, laying it flat. Fill it with about 1/2 cup of the filling and fold up to create the spring roll.
Continue to do this with the remaining rice paper wrappers.
Serve with soy sauce for dipping.