Crispy Gluten Free Rice Paper Spring Rolls Recipe

Based on the ones I used to get from the Fish & Chip Shops in New Zealand, these are huge and chunky, and super delicious.

Rice paper makes a brilliant gluten free wrapper, especially when you double it up and dip it in egg before frying. The result is sturdier than a single sheet and crispier than you might expect. Serve them hot with sweet chilli sauce, or make a batch for a snack-style dinner with salad, cucumber, and extra dipping sauce on the side.

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Ingredients

For the filling

• 1 carrot, chopped finely

• 1/4 cabbage, chopped finely

• 3 to 4 spring onions, chopped

• 2 or more garlic cloves, chopped

• 250 g pork mince, beef mince, or crumbled firm tofu

• 2 Tbsp rice vinegar

• 2 Tbsp gluten free soy sauce

• 2 Tbsp gluten free oyster sauce

• 1/2 Tbsp cornflour

• Salt, to taste

• Black pepper, to taste

  
  

For the wrappers

• 1 packet rice paper rounds, around 15 sheets

• 3 eggs

• Vegetable oil, for frying

  
  

Method

1. Prepare the vegetables. Chop the carrot, cabbage, spring onions, and garlic finely. Smaller pieces make the filling easier to roll and help the spring rolls hold their shape.

   
   

2. Cook the filling. Heat a saucepan or frying pan over medium heat. Add a small splash of oil if needed, then add the carrot, cabbage, spring onions, garlic, and your chosen pork mince, beef mince, or crumbled tofu.

   
   

3. Brown the mince or cook the tofu. Stir often and cook until the mince is browned and no pink remains. If using tofu, cook until it has released some moisture and started to take on a little colour.

   
   

4. Add the sauces and seasoning. Stir in the rice vinegar, gluten free soy sauce, gluten free oyster sauce, cornflour, salt, and pepper. Cook for another 3 to 4 minutes, stirring well, until the mixture looks glossy and slightly thickened.

   
   

5. Cool the filling. Transfer the filling to a bowl or plate and set it aside for about 15 minutes. Warm filling can make the rice paper too soft and difficult to roll, so this step makes a real difference.

   
   

6. Beat the eggs. Crack the eggs into a shallow bowl and whisk them until smooth. Set up a second shallow bowl or plate with water for softening the rice paper.

   
   

7. Soften the rice paper. Place one rice paper round in water for about 20 seconds, or until just pliable. If doubling the wrappers, soften a second sheet as well.

   
   

8. Dip in egg. Dunk the softened rice paper into the beaten egg, then place it on a clean, flat surface. If using two sheets, stack them neatly on top of each other after dipping.

   
   

9. Add the filling. Spoon a couple of teaspoons of cooled filling into the middle of the wrapper. Do not overfill, as this can make the spring rolls split while frying.

   
   

10. Fold the sides. Fold the left and right sides in towards the centre. Fold the bottom edge up over the filling.

11. Roll tightly. Roll the spring roll away from you, keeping it firm but gentle. Place it seam-side down while you roll the rest.

12. Heat the oil. Pour vegetable oil into a frying pan so there is enough to shallow fry. Heat over medium heat. The oil should sizzle when a small piece of wrapper touches it, but it should not smoke.

13. Fry until golden. Fry the spring rolls in batches, leaving space between each one. Turn them carefully until they are golden and crisp all over.

14. Drain and serve. Place the cooked spring rolls on kitchen paper to drain. Serve hot with sweet chilli sauce.

Tips for crispy rice paper spring rolls

The best texture comes from managing moisture. A wet filling or over-soaked wrapper can make the rolls soft instead of crisp.

• Let the filling cool before rolling.

• Chop the vegetables finely so the filling sits evenly.

• Do not soak the rice paper until it is completely limp.

• Double the wrappers if you want a thicker crunch.

• Fry over medium heat so the outside crisps without burning.

• Cook in batches rather than crowding the pan.

Can you airfry these? Yes, you can!