Fried Spring Rolls

Crispy, golden, and full of flavor! These gluten-free FRIED SPRING ROLLS are great as an appetizer, but hearty enough to be the main course. Make sure you don't skip the sauce, it really does put these spring rolls over the top!

SIDE NOTE: When wrapping the spring rolls, work quickly! The rice paper will become sticky and more difficult to work with. Yes, I'm speaking from experience here.

SPRING ROLL INGREDIENTS

1 Tbsp + 1/4 cup extra virgin olive oil, divided

1 lb ground chicken

1 Tbsp fresh garlic, minced

1 tsp fresh ginger, peeled and minced

2 cups cole slaw mix

2 Tbsp coconut aminos

1 tsp toasted sesame oil

1/4 cup fresh cilantro, chopped

1/4 cup green onions, thinly sliced

1 pkg of 12 rice paper wraps (I use Ocean's Halo)

GINGER SESAME DIPPING SAUCE

3 Tbsp coconut aminos

2 Tbsp rice vinegar

1 tsp toasted sesame oil

1 Tbsp fresh ginger, grated

1 tsp honey

1/2 tsp fresh garlic, minced

1/2 tsp green onions, finely chopped 

HOW TO MAKE: Prepare the Filling

-Heat 1 Tbsp oil in a large skillet over medium heat. 

-Add ground chicken. Cook until browned and cooked through, about 5-7 mins.

-Add in garlic and ginger. Stir and sauté for 1 min.

-Stir in cole slaw mix, coconut aminos, and toasted sesame oil. Cook for another 3-4 mins, until slaw mix softens slightly, but retains some crunch. 

-Remove from heat, and stir in cilantro and green onions.

HOW TO MAKE: Assemble the Spring Rolls

-Fill a large bowl (or skillet) with warm water. 

-Dip one rice paper wrapper in the water for 5 sec, until just pliable. Then lay it on a flat surface.

-Place 2 heaping Tbsp of the chicken filling in a line on the first third of the wrapper, closest to you. 

-Fold the edge closest to you over the filling, then fold in the sides, and roll tightly to seal. Set aside.

-Repeat the last 3 steps with remaining wrappers and filling. Work quickly, the rice paper will become sticky and hard to work with.

HOW TO MAKE: Fry the Spring Rolls

-In a deep skillet, heat 1/4 cups oil over medium high heat.

-Fry the spring rolls in small batches for 2-3 mins per side, until golden and crispy.

-Place on a wire rack to remove excess oil.

HOW TO MAKE: Dipping Sauce

-In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, grated ginger, honey, garlic, and green onion until well combined.