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.
Servings 1 dozen
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.
- 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.