Pork Spring Rolls (Gluten-Free)
Courtesy of Gluten Intolerance Group 10 Servings| Ingredients |
|---|
| 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) |
Directions:
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.
