Gluten Free Spring Rolls

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.

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

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.

 Next, 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.

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.

Here’s our deep-fried gluten free spring rolls made with cubed chicken, onion, kale and tamari sauce.

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

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

 

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Prep time

30 mins

Total time

30 mins

 

Gluten free spring rolls wrapped in rice paper. Fun to make and delightful to eat.

Serves: 1 dozen

Ingredients

• 1 pound ground turkey
• 1 clove garlic, minced
• ½ teaspoon salt
• 2 cups bok choy, sliced
• ½ 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

1. 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.
2. Combine turkey mixture in a bowl with bok choy, scallions, tamari sauce, sherry and oil.
3. Fill a separate bowl with warm water. Soak rice paper one at a time in the water, about 5 seconds.
4. Move the rice paper to a clean surface. Add ¼ cup of turkey mixture .
5. Roll up once, fold in the sides and then finish rolling. Repeat for each spring roll.
6. Serve and enjoy.
7. 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.

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