Gluten Free Spring Rolls In Rice Paper Wrappers

Learn how to make gluten free spring rolls wrapped in rice paper. You’ll love these for an appetizer, snack or even lunch. 

One day when my children were very young we made spring rolls together. Oh, how they enjoyed rolling the meat inside a phyllo pastry.

Since we found out about their gluten intolerance, spring rolls became just a memory. Until today.

Is rice paper gluten free?

Yes! Today we made a gluten-free alternative. We used rice paper wrappers. They’re just as fun to make and delightful to eat.

Ready to make some? Here we go.

Ingredients 

• ground turkey
• garlic 
• salt
• bok choy 
• scallions 
• gluten free tamari sauce
• sherry
• extra-virgin olive oil
• gluten free rice paper

Instructions

*Free printable recipe card is available at the end of the post.

Here’s our step by step method:

Cook ground turkey in a skillet over medium heat, breaking up with a spatula for 3 minutes. Season with garlic and salt and cook until your turkey is no longer pink, about 2 more minutes. Then drain.

Combine the turkey mixture in a bowl with bok choy, scallions, tamari sauce, sherry, and oil.

How to wrap spring rolls

It’s easy to wrap your delicious filling in your rice paper. 

Fill a bowl with warm water. Soak rice paper one at a time in the water, about 5 seconds.

Move the rice paper to a clean surface. Add 1/4 cup of your turkey mixture.

Roll up once, fold in the sides and then finish rolling. Repeat for each spring roll.

Pro tips and recipe notes

• If you prefer a crispier taste, let your spring rolls sit until the wrapping is firm and then fry them in oil for 4-5 minutes and drain on a paper towel. They’re similar to an egg roll and so good.
• Our turkey mixture is delicious. Feel free to go with other fillings. In the next picture, you can see our deep-fried gluten free spring rolls made with cubed chicken, onion, kale and tamari sauce. It’s up to you.

Leftovers will keep in an airtight container in the fridge for 3-4 days which makes them a great grab-and-go lunch.

Have you ever made spring rolls?  They’re so much fun to eat. I’d love to hear how you like them.

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Have a happy and healthy week! 💕

P.S. If you make these, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

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Gluten Free Spring Rolls In Rice Paper Wrappers

Tasty gluten free spring rolls are wrapped in rice paper; the kind of wrappers you would also use as gluten free egg roll wrappers. Fun to make and delightful to eat.

Course Appetizer, Main Course, Side Dish

Cuisine American

Keyword gluten free egg roll wrappers, how to use spring roll wrappers, rice spring roll wrappers, spring rolls

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 1 dozen

Calories 108kcal

Author Barbara Bianchi

Ingredients

• 1 pound ground turkey
• 1 clove garlic minced
• 1/2 teaspoon salt
• 2 cups bok choy sliced
• 1/2 cup scallions sliced
• 2 tablespoons gluten free tamari sauce
• 1 teaspoon sherry
• 1 teaspoon extra-virgin olive oil
• 12 sheets of gluten free rice paper

Instructions

• Cook ground turkey in a skillet over medium heat, breaking up with a spatula for 3 minutes. Season with garlic and salt and cook until turkey is no longer pink about 2 more minutes. Drain.
• Combine turkey mixture in a bowl with bok choy, scallions, tamari sauce, sherry and oil.
• Fill a separate bowl with warm water. Soak rice paper one at a time in the water, about 5 seconds.
• Move the rice paper to a clean surface. Add 1/4 cup of turkey mixture .
• Roll up once, fold in the sides and then finish rolling. Repeat for each spring roll.
• Serve and enjoy.

Notes

• If you prefer a crispier taste, let your spring rolls sit until the wrapping is firm and then fry them in oil for 4-5 minutes and drain on a paper towel. They're similar to an egg roll and so good.
• Our turkey mixture is delicious. Feel free to go with other fillings. It’s up to you.
• Leftovers will keep in an airtight container in the fridge for 3-4 days which makes them a great grab-and-go lunch.

Nutrition

Calories: 108kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.