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My Gluten Free Vegetable Spring Rolls Recipe (low FODMAP)

My gluten free vegetable spring rolls recipe is low FODMAP, dairy free and nice and easy to make at home!

Course Side Dish
Cuisine Chinese
Servings 12

Ingredients

  • 1 large carrot grated
  • 1/4 white cabbage shredded
  • 4 spring onions in thin strips green parts only if you're low FODMAP
  • 300 g beansprouts you probably won't need this much, but that's how big a bag is!
  • 12 rice paper spring roll wrappers
  • 1 litre vegetable oil basically an entire bottle

Instructions

  1. Start by pouring the entire bottle of vegetable oil into a large saucepan. Place it on the hob at a medium heat. We want it to reach 170c or 340f so having a cooking thermometer is very handy when making this!

  2. While your oil is heating up, start making your first few spring rolls. Firstly, add some hot tap water to quite a wide, large bowl. Take one sheet of rice paper and dip it in for 5 seconds or so, immersing it completely. Then place the sheet onto a wooden or plastic surface where you'll roll your spring rolls.

  3. Add your filling to your rice paper. I'd recommend equal parts of carrot, cabbage and beansprouts, but only maybe 5-6 strips of thin, sliced spring onion. Don't put too much in or it'll struggle to cook through! Check the photo for this step for a rough idea of amount and positioning of the filling.

  4. Now your filling is on the rice paper wrapper, it should be nice and flexible and a little sticky - not hard and crunchy like it is out of the packet. Take the bottom of the rice paper wrapper and overlap the filling. Then roll it forwards into a sausage shape until half way. Then stop!

  5. At half way, fold in both sides so that they form a nice straight line on each side.

  6. Then, keep on rolling until you're done!

  7. Hopefully you'll be left with a nice, tightly rolled spring roll with little to no tears in the wrapper. You might get a few tears in the wrapper at first, but a little practise will sort that out! As long as the filling isn't gaping out, it should still do fine when we cook them anyway.

  8. Hopefully now your oil has reached 170c or 340f. I really would recommend a cooking thermometer for this! If you don't have one, try this little trick: dip the handle of a wooden spoon or a wooden chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles angrily and spits, then the oil is too hot. If no bubbles pop up (or very few) then it’s not hot enough.

  9. Now your oil is hot enough, carefully lower in 2-3 spring rolls at a time into the oil. (Be careful they don't splash in please! The oil will be hot!) They should just gently bubble and float on the top. Cook them for around 5 minutes in the oil. If they brown heavily within the first minute, then the oil is too hot and the filling will be raw inside.

  10. Because they float, you'll probably need to make sure you turn them half way - otherwise one side will be nice and golden, but the other side will be quite pale. They often like to float on one side more than the other, so I held mine down with a pair of tongs!

  11. After 5 minutes, they should have a gentle golden tint to them. Take them out and place them on some kitchen roll on a plate and allow them to drain.

  12. Repeat until you've made as many as you like.

  13. Serve immediately and enjoy!