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Gluten-Free Spring Rolls

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Ingredients

Warning0 allergens identified

Gluten-Free Spring Rolls

nonstick cooking spray

1 tbsp extra virgin olive oil(for vegetables)

½ cup red onion(small diced)

2 cloves garlic(minced)

1 tbsp fresh gingerminced

½ lb ground pork

1 tbsp tamari

¼ tsp white pepper

2 carrots(shredded)

¼ lb snap peas(sliced thin, lengthwise)

¼ cup water

10 rice paper wrappers

1 tbsp extra virgin olive oil(for rolls)

Instructions

Preheat the oven to 375°F.

Spray a baking sheet with nonstick cooking spray and set aside.

Heat the oil in a large saute pan over medium heat and add the onion. Cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the ground pork, tamari, and white pepper and cook, breaking pork into small pieces with a wooden spoon, until pork is cooked through, 5-7 minutes. Add the carrots and snap peas and toss to coat.

Place the water in a shallow dish that is wide enough to fit the rice paper wrappers. One at a time, soak the rice paper in water until pliable, 15-20 seconds, then remove and transfer to a clean surface. Fill the center of rice paper with about 1 tablespoon of pork mixture. Fold the bottom to meet the top, covering filling, then fold the sides in and roll up to top, like a burrito. Transfer to the prepared baking sheet and repeat with remaining rice paper and filling.

Brush each spring roll with olive oil, evenly coating all sides.

Bake the spring rolls on middle rack of oven until lightly browned on top, 10-12 minutes.

Remove sheet pan from oven, flip spring rolls over, and return to oven. Continue baking until pork reaches 165°F and spring rolls are translucent and slightly golden on top, 10-12 minutes.

Check to see that spring rolls are done. Remove from oven or add time as needed.

Serve immediately.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Rice Paper Pre-Soaking Technique 💧
Soak rice paper wrappers in room-temperature water for just 5-8 seconds until pliable but still slightly firm—over-soaking makes them tear easily. Work quickly on a damp towel to prevent sticking.
Ginger-Garlic Flavor Maximization 🧄
Mince fresh ginger and garlic together into a paste before cooking to unlock their essential oils and create a more cohesive, intense flavor throughout the filling.
Vegetable Pre-Cooking Strategy 🥕
Julienne carrots and snap peas uniformly, then briefly blanch for 1-2 minutes before filling to ensure they stay crisp while reducing raw vegetable moisture that can make wrappers soggy.
Pork Seasoning and Tamari Balance ⚖️
Add tamari to the cooked pork at the very end of cooking rather than during—this preserves the sauce's umami depth and prevents the filling from becoming too wet for wrapping.
Rolling Tension and Sealing Method 🌯
Roll spring rolls with consistent medium tension and seal edges with a water-flour paste rather than just water—this creates a stronger seal that prevents unwrapping during cooking or serving.