These are crispy and deliciously moreish! I first made these in a gluten free Vietnamese cooking class and haven’t stopped since. I like to change them up by adjusting the filling. For example I’ve used chicken or beef in the past. But I still find that vegetarian is my favourite.
These are also great for parties as a gluten free finger food. To save you time when serving, you can fry them earlier in the day, and keep them in the fridge. Then just pop them back in the hot oil for one or two minutes before serivng to crisp them up.
In Australia to my knowledge, there are no gluten free spring roll wrappers available to purchase. So I have used rice paper wrappers, which work a treat. They’re crispy just like I remember.
Serve them warm straight from the wok, and your guests will definitely be impressed!
I hope you enjoy.
Kath xx
Ingredients
- 80g vermicelli noodles
- 3 spring onions
- 2cm piece of ginger
- 2 garlic cloves
- 1/4 cabbage
- 1 carrot
- 150g mushrooms (asian or swiss)
- 1 tin water chestnuts (227g)
- 1 tbsp vegetable oil
- 2 tbsp soy sauce (gluten free)
- 1 packet of rice paper spring roll wrappers*
Instructions
Prepare the filling:
- Place vermicelli noodles in a medium bowl and cover with boiling water for 5 minutes, then drain and return to bowl.
- Slice the white part of the spring onions. Peel and grate the ginger. Mince the garlic.
- Finely slice the cabbage. Peel the carrot, and cut into thin matchsticks. Roughly chop the mushrooms. Drain and roughly chop the water chestnuts.
- Heat a large fry pan. Swirl in 1 tablespoon of cooking oil and heat to medium-high. Add garlic, ginger and spring onion and stir frequently for 3 minutes. Then add cabbage, carrot, mushrooms and water chestnuts. Stir-fry for 2 minutes. Stir in the soy sauce and vermicelli noodles. Cook for another minute, before removing from heat and transferring to a bowl.
Wrapping the spring rolls:
- Fill a shallow dish with warm water. Lay a tea towel on the bench.
- Place a wrapper in the warm water briefly. Do not soak. Then spread out on the tea towel. Allow it to soften, and dry it with tea towel if it's really wet.
- Place filling on one end of the wrapper, 2-3 tbsp. Avoid getting the juices in the filling
- Fold the bottom edge over the filling. Fold in both sides. Then roll up, tightly. Try to avoid air bubbles.
- Place in the refrigerator for a minimum of 30 minutes.
Cooking the spring rolls:
- Heat 2-3 cm of vegetable oil of your choice (eg. rice bran or canola) in a heavy-based saucepan. Heat to 165 degrees Celsius if you have a thermometer. If not check the temperature by placing a wooden spoon handle in the oil, bubbles should form around it.
- Cook the spring rolls for 2-3 minutes each side or until golden brown. Only cook 3-4 spring rolls at a time. Do not overcrowd the pan to avoid them from sticking together and the oil temperature from dropping. Remove from the oil and allow to drain on paper towel.
- Serve warm with soy sauce.
Notes
* I used Pandaroo brand.
