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Crispy Fried Vietnamese Gluten Free Rice Paper Springrolls

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If you have food intolerances it can be tricky eating out or thinking of new and interesting meal ideas. As an intolerance sufferer myself, I tend not to focus on what I can’t eat, but on all the lovely things I can eat. These Vietnamese style spring rolls are one of those things. They’re really not very difficult to make at all and as well as being rather deliciously moreish, they’re also vegan and gluten free.

Rice paper can be a bit fiddly to work with, but once you get the knack of rolling up these little parcels of goodness you’ll be making them all the time!
They can be prepared in advance, however I recommend no more than a few hours in advance or you risk the filling making the rice paper too damp and delicate and will split during frying.

Ingredients: (Makes about 20 spring rolls)

  • 400g pack of ready prepared chopped stir fry veg (I usually use one with a mix of mushrooms, white cabbage, beansprouts and carrot and chop it all up a little more)
  • 100g pre packed ready cooked fine (vermicelli) rice noodles chopped or snipped up with scissors (usually found with the stir fry veg in supermarkets) Dried noodles can be soaked and used instead although I have never tried them.)
  • 2 spring onions
  • Half a white onion
  • A handful of coriander chopped
  • 2 cloves of garlic minced or finely chopped
  • 2 table spoons rice wine vinegar
  • 1/2 tablespoon sea salt flakes
  • 1/2 teaspoon black pepper
  • 22 cm rice paper sheets. I use these, which can be bought in most oriental supermarkets for under £2 or purchased on line.
  • Vegetable oil for frying (We use a wok and fill it with around 500ml of oil)

 

Method:

Step 1: Mix all of the ingredients apart from the rice paper and oil in a large bowl.
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Step 2: Take a rice paper sheet and soak in a bowl of warm water for 5 – 7 seconds.

Step 3: Place your soaked rice paper sheet onto a damp tea towel and place a table spoon of veg /noodle mixture at one end of the sheet. Shape roughly into a sausage.

Step 4: Carefully fold down the top, then the bottom. Now carefully roll up towards the other side until you have a nice little neat sausage shaped parcel.
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Step 5: Place your spring roll to one side and repeat until you’ve used all of your mixture.
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Step 6: Heat the oil in the wok until a small cube of potato can be dropped in and floats to the top golden brown. Fry spring rolls in batches of 2 (They tend to stick together when frying so this can be a bit tricky) for 5 minutes until golden brown. It helps to use a long handled frying spoon to quickly and easily remove the spring rolls from the oil when cooked. I use one like this. Flip them once or twice in the oil to cook evenly. They may puff up slightly but don’t worry this is normal.

Step 7: Drain on paper towels to remove excess oil. You can keep cooked spring rolls warm in an oven on a low heat whilst you’re batch cooking the remaining

Step 8: Serve with your favourite dipping sauce such as sweet chilli or plum sauce. Enjoy!

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