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Pork Spring Rolls (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: 10
Prep Time: n/a Cook Time: n/a What you need:
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+ 1 lb. ground pork
+ 1/2 head cabbage, thinly sliced + 4-6 carrots, grated + 1 onion, diced + 1-2 garlic cloves, minced + salt & pepper + 12 oz. package 8-in. Round Rice Paper Wrappers (about 30 wraps) + 1/4-2 c. vegetable oil for frying (optional) What to do:
1. Mix and cook filling in a large skillet, then set aside.
2. Gently submerge a wrapper in warm water in a shallow pan or dish, then rest wrapper over the edge of a colander 1 minute until softened. About 2 wrappers can hang over edges of one colander without touching. 3. Spoon 2-3 Tbsp. cooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling (like a burrito). Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled. 4. Enjoy as is or fry a few at a time in very hot oil (350-375°F) until wrappers are browned. Set cooked spring rolls on end in a bowl to maintain crispness. Serve with rice and gluten-free soy sauce. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance. |
