Gluten-Free Spring Rolls

  1. Preheat oven to 375u0b0F.
  2. Spray sheet pan with nonstick cooking spray and set aside.
  3. Heat oil over medium heat and add onion and cook 2-3 minutes. Add garlic and ginger and cook until fragrant, about 1 minute.
  4. Add pork, tamari and white pepper to onion mixture and cook, breaking up into small pieces with a wooden spoon, until pork is cooked through, 5-7 minutes. Add carrots and snap peas and toss to coat.
  5. Place water in a shallow dish that is wide enough to fit rice paper. One at a time, soak rice paper in water until pliable, 15-20 seconds, then remove to a clean surface. Fill center of rice paper with about 1 Tbsp. of pork mixture and top with a few shredded carrots and sliced snap peas. Fold bottom to meet top, covering filling, then fold sides in and roll to top, like a burrito. Transfer to prepared sheet pan and repeat with remaining rice paper and filling. (Pro Tip: Avoid soaking the rice papers for more than 20 seconds or they will become to fragile and tear.)
  6. Brush each spring roll with olive oil, evenly coating all sides.
  7. Transfer sheet pan to oven and bake 10-12 minutes.
  8. Remove sheet pan from oven, flip spring rolls over, and return to oven for another 10-12 minutes. When done, pork will reach 165u0b0F and spring rolls will be translucent and slightly golden on top.
  9. Check to see that spring rolls are done. Remove from oven or add time as needed.
  10. Serve immediately.

nonstick cooking spray, extra virgin olive oil, red onion, garlic, ginger, ground pork, tamari, white pepper, carrots, peas, water, rice, extra virgin olive oil

Taken from www.yummly.com/recipe/Gluten-Free-Spring-Rolls-9061267 (may not work)

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