Learn how to make gluten free spring rolls with this delicious recipe. Enjoy a tasty and allergy-friendly meal!
Crispy and Flavorful Gluten Free Spring Rolls: A Tasty Twist on a Classic Dish
If you want to make your own Gluten Free Spring Rolls, look no further! These spring rolls are the perfect side dish for any Chinese feast, featuring a veggie filling and a crispy gluten free wrapper. The full recipe can be found in the book “Delicious Gluten Free Meals”, on page 218. The key ingredient used in this recipe is Psyllium Husk, which helps bind the filling together and create a delicious texture.
Whether you’re in the UK, USA, Canada, Australia or New Zealand, you can easily find the book at various retailers. These Gluten Free Spring Rolls are a fantastic addition to your cooking repertoire, offering a tasty and healthy alternative to traditional spring rolls. Give them a try and enjoy a flavorful dish that everyone will love!
Rolling into Spring: Indulge in Gluten-Free Goodness with this Recipe!
Hi guys welcome back to my kitchen and today we’re back cooking another recipe from delicious glef free meals and this time we’ve turned to the sides chapter to make one of my favorites glutenfree spring rolls now I don’t know why these are so hard to find in the shops but honestly they’re really fun to make and to make sure that you’re not put off by.
A longer recipe I wanted to show you that actually the longer recipes are sometimes just where I want to go into more detail to make sure you can get it exactly right when really it is actually very simple to make so so we’re using psyllium husk for this recipe so I’ve got a bowl of warm water and I’m going to add the pelium husk to it which looks.
Like this it’s just sort of like sied like thing and I’m going to pour that in and then give it a really good stir and as we stir it you’ll see that it starts to turn into a kind of gloopy mixture and this is what means that we have a spring roll wrapper that we can really like manipulate and roll out nice and thin so you can see it does start to.
Thicken quite quickly we’re going to leave that stand for just a minute to thicken up while we get our other ingredients for the wrappers ready so I’ve got a mixing bowl here and I’ve also got my gluten-free plain flour which I’m going to add and to that I’m adding gluten-free tapioca flour now I really really.
Recommend getting this tapioca flour is great for adding stretch to bakes so I’m popping that in now now I’ve also got my old friend zanam gum this always comes in handy for gluten-free bakes and again it really helps to replicate the stretch that we lose when we take gluten out of a recipe so I’m adding that into my flour.
Mixture and I want a bit of salt just going to give that a good mix up okay and after a minute you can see that this has gone nice and gloopy and so I’m just going to pour that into my flour mixture and finally I’m going to add a little bit of vegetable oil Now the recipe does have quite a lot of.
Oil in it but that is because you only use a tiny bit for the wrappers and the rest is for frying the spring balls and then we just going to mix it up so you’ll find that quite quickly the mixture will become kind of Cl and that’s what I’m going to get in and use my hands now it’s not really a very sticky mixture so this should come.
Together relatively easy and then within 30 seconds we’ve got a lovely dough that’s come together nice and easily it’s like the tiniest bit sticky but my hands are pretty clean from that it’s definitely important to wrap this because we don’t want the mixture drying out at all so just wrap it up in clean fil leave it at room temperature and.
We’ll come back to that when our filling is cooked to make your filling you want to add some sesam oil to your pan add your Starfy veg and your tamari which is basically gluten-free soy sauce once that’s been cooking for a couple minutes you want to add in your cooked rice noodles as.
Well and one tip to help this cool down quicker is to spread it out on a cold plate where it will cool down much faster than in the hot pan okay so my filling is behind me Cooling off and I’ve got my spring roll dough wrapper and I’m going to portion this into 12 portions so that we can make 12 spring rolls so I’m just going to do this by.
Cutting it with a knife so I will do it very roughly they don’t have to be perfect you want them to be about 30 to 35 G per piece of dough so you can weigh them out if you want to be precise but I’m kind of just freehanding it here and once I’ve R the into little bows I’m going to pop them back in the.
Cing film just so they don’t get too dry whilst I’m rolling out and filling my individual spring Bolls so I just wrap those up and then I’m going to take the first one and we’re going to put it on our sheet of baking paper which is DUS in flour and I’m going to pop a little bit of flour on top of that one and the 7y.
On top and then we need our rolling pin we’re going to try and keep these as C as possible but don’t worry if it does sort of skew off a little bit they don’t have to be perfect doesn’t matter if things are a little bit rustic we just want them to be roughly a circle shape and the best way to do that is to.
Keep turning your rolling pin and as I’m about to demonstrate I’m not the best at getting these in A Perfect Circle however I don’t think it matters as long as they aren’t too squiffy now the trick to these is we want to keep the dough as thin as possible and because of the celium husk this should be relatively easy to do but.
That’s why I’m rolling it between baking paper or you can use cling film it just stops it all sticking to the rolling pin and breaking so once I’ve roll it out I’m going to carefully peel away the top layer and as you can see I’ve got a lovely thin sheet here that I can use for my spring roll and if I show you it.
Is so thin and sheer like you can almost see the light through it there’s no light to show you but trust me and then I’m going to need my filling which looks like this this has been cooling off in the corner and now it’s ready for me to fill the spring rolls also to seal these you will need a beaten egg as well so I’ve just beat.
This up lightly with a fork and I’m just going to keep that on the side with my pastry brush so you want to take a mixture of filling where you’ve got a bit of noodles a bit of veg and we’re going to place this parallel to the bottom of the spring roll wrapper which is nearest you so I’ve gone for about that much.
Again you can divide up beforehand if you want to make sure you’re done it right but for the purpose of showing you guys that’s approximately how much filling you need first thing I’m going to do is roll the wrapper over the top of the filling and then sort of tuck it back towards me so it’s in a nice little blanket I’m going to tuck each EDG.
In and then before I roll this anymore I want to make sure the edges are all nicely sealed and I’m going to just take a little bit of egg and brush it onto this exposed part here and then as I roll it up it should seal it up together perfectly like this and then we’re.
Simply going to repeat that with all of the spring M now I’ve rolled up all my spring Bolls it’s time to fry them okay so we want to heat our oil to around 190 and as you you can see that’s heating out pretty nicely and I think we’re almost.
There and I’m going to give them a couple of minutes on each side and once they’ve had their 2 minutes I’m going to turn them over now as you can see they don’t go super brown but they do have some little brown bits on them and once it’s had 2 minutes on both sides we’re going to take these off and I’m going to put them.
On a plate with some kitchen roll while I do the rest and here they are my finished clean free spring rolls these are so good just look at how golden and crispy they are these are perfect for dunking in your favorite sauce or having alongside some of the fake oy recipes in my book and hopefully I convinced you that they are much easier to make than.
You might think and actually there’s also like a stepbystep guide in the book so grab your coffee of delicious GLE andfree meals and find the recipe in the simple size chapter page 218 and just look at them they’re golden they’re crispy oh they’re going to be so delicious I can’t wait to eat these now if you want to give this recipe a go and.
You’re not sure what to eat the spring rolls with I also have my fabulous fake chapter which has loads of fake way Classics we’ve got sweet and sour pork salt and chili squid chicken and cashew nuts Chow gluten-free egg noodles so many recipes that you can pair these spring rolls with so make sure you check it out and let me know how you eat yours.
If you like this recipe video let me know if you give these a go let me know if you’ve got your copy of the book and please do consider leaving a review on Amazon because reviews do mean a lot to first time auth like me but you’ll find the recipe for these spring rolls in delicious clean andfree meals it’s such an easy side and you will not regret it.
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