Gluten Free Vegetable Spring Rolls

We have found it really hard to find gluten free spring rolls in the shops, so we have decided to make them ourselves and they did not disappoint. This recipe can feed 2-4 people.

Ingredients:

12 Vietnamese rice paper sheets

300g Stir fry veg

1 tbsp of Chinese salt and chilli pepper

25g Cornflour

500ml Vegetable oil (for frying)

Method:

To begin with place your stir fry mix in a bowl and add the Chinese salt and chilli pepper and stir. Set to one side.

Dust a silicone mat with some of the cornflour. Then fill a shallow tray with some water. Take 2 of the Vietnamese rice paper sheets and dip them in the water for a few seconds and then place on the silicone mat.

Place about 50grams of the stir fry mix on the rice paper and roll tightly folding the edges as you go to make a spring roll shape. Repeat this process another 5 times.

Dust each spring roll in some cornflour and place on a plate and into the fridge until you are ready to fry.

Place the oil in a large heavy based saucepan and heat. Once the oil is ready cook one spring roll at a time turning every 30 seconds, cook until golden.

I left them to cool and then re-heated in the air fryer for 6 minutes but you could eat them straight away.