Crispy Baked Spring Rolls with Sweet Soy Dipping Sauce (Gluten Free)

Crispy Baked Spring Rolls with Sweet Soy Dipping Sauce (Gluten free)

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Crispy Baked Spring Rolls with Sweet Soy Dipping Sauce (Gluten free)

I absolutely love and crave fresh rolls all of the time. I make them with shrimp, chicken and even pork and mango. But sometimes there is just nothing like scratching that fried food itch. And I do certainly crave crispy fried spring rolls from time to time. Especially with a nice sweet and spicy dipping sauce.

Crispy Baked Spring Rolls, Gluten Free

And besides my selfish cravings, one of the things that Pia was so, so sad about losing from her diet with the allergies was fried spring rolls and egg rolls. They were her favorite take out indulgence! There is wheat in every type of wrapper (not to mention the garlic, ginger and soy and often times egg in the fillings that she can’t have) so our family has been going without.

Then I thought that I could for sure figure out a way to just deep fry the fresh rolls we were making. Only, like 8 batches later, I realized that I couldn’t. The tapioca wrapper would just sort of bubble up and explode and then melt into a mostly gummy mess. I can’t tell you how many times I did this and how many batches I made.

Crispy Baked Spring Rolls, Gluten Free

Finally as I was staring at my last batch of spring rolls and deciding whether I should just do the same thing and watch them explode in the oil, I decided that instead I could brush them with oil and bake them and see if 1) they would stick together and 2) if they could get a little crispy in the process. Well it totally worked. I am not saying they were the golden crunchy variety that you get at Thai restaurants, however they were crispy and tasted wonderful and totally hot the cravings while being healthy and allergy free! Plus the sauce just amped up how totally delicious the whole combo was!

Crispy Baked Spring Rolls, Gluten Free

I served them in lettuce wraps with some fresh cilantro and spicy red chili and I had to stop myself from eating them because they were so good.

Notes:
*Definitely best fresh from the oven so that they retain their crispiness
*For Pia, I omitted the garlic and ginger and replaced the soy sauce with coconut amino acids. You could also use rice sticks in place of mung bean noodles if you want.

Preheat the oven to 400.
In a medium sauté pan over medium heat, add the sesame oil, mushrooms, green onions, ginger and garlic. Lightly sauté for about 1 minutes and then add to a large bowl.
Add the chopped shrimp, ground pork and fresh cilantro to the bowl and mix together. Add the Soy Sauce, rice wine vinegar and sesame oil and combine really well. Set aside.

Bring a small pot of water to a boil. When the water is boiling, add the dried mung bean noodles and stir. Turn the heat off and leave noodles in the hot water for about 5 minutes. Drain and then rinse well with cold water and drain again. Transfer them to a bowl, you should have about 2 cups of noodles. Toss the noodles with 2 teaspoons of soy and sesame oil and set aside.

Get a pie plate full of hot water and soak one of the tapioca wrappers in the hot water for about 20 seconds. Lay flat on the counter.

Add a couple tablespoons full of the mung bean noodles and then some carrots and cilantro.

Lemongrass Pork Meatball Lettuce Cups

Add 2 tablespoons of the shrimp-pork mixture to the top of the noodles.

Lemongrass Pork Meatball Lettuce Cups

Carefully fold the sides over and then roll the whole package up like a cigar. Set aside.
When you have all of your rolls complete, brush each one with vegetable oil and set on a sheet pan prepared with a silpat or parchment. Bake the spring rolls for 20 minutes.

While the spring rolls are baking, make the sweet soy dipping sauce. In a small bowl, whisk all of the ingredients together. Set aside. They will be crispy right when they come out of the oven so serve immediately (they lose their crispiness when they sit).

I like to serve them wrapped in a lettuce cup with fresh cilantro and red chili slices with the Sweet Soy Dipping Sauce on the side.

 

Recipe: Crispy Baked Spring Rolls with Sweet Soy Dipping Sauce (Gluten free)

Ingredients

  • 1 tablespoon sesame oil
  • 1 cup shitake mushrooms, diced
  • 2 green onions, finely chopped
  • 3 tablespoons fresh ginger, minced
  • 1 clove garlic, minced
  • ½ pound shrimp, chopped
  • ½ pound ground pork
  • ¼ cup fresh cilantro, finely chopped
  • 2 tablespoons soy sauce (I used gluten free)
  • 2 tablespooons rice wine vinegar
  • 2 teaspoons sesame oil
  • 4 ounces dried bean sprout noodles
  • 2 teaspoons soy sauce (I used gluten free)
  • 2 teaspoons sesame oil
  • 12 tapioca flour fresh roll wrappers
  • 1 carrot, thinly sliced and julienned
  • fresh cilantro
  • 2 teaspoons vegetable oil
  • Sweet Soy Dipping Sauce
  • 1 tablespoon honey or agave
  • 1 tablespoon soy sauce (I used gluten free)
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon red pepper flakes
  • Lettuce leaves, fresh cilantro and red chili slices for serving

Instructions

  1. Preheat the oven to 400.
  2. In a medium sauté pan over medium heat, add the sesame oil, mushrooms, green onions, ginger and garlic. Lightly sauté for about 1 minutes and then add to a large bowl.
  3. Add the chopped shrimp, ground pork and fresh cilantro to the bowl and mix together. Add the Soy Sauce, rice wine vinegar and sesame oil and combine really well. Set aside.
  4. Bring a small pot of water to a boil. When the water is boiling, add the dried mung bean noodles and stir. Turn the heat off and leave noodles in the hot water for about 5 minutes. Drain and then rinse well with cold water and drain again.
  5. Transfer them to a bowl, you should have about 2 cups of noodles. Toss the noodles with 2 teaspoons of soy and sesame oil and set aside.
  6. Get a pie plate full of hot water and soak one of the tapioca wrappers in the hot water for about 20 seconds. Lay flat on the counter.
  7. Add a couple tablespoons full of the mung bean noodles and then some carrots and cilantro.
  8. Add 2 tablespoons of the shrimp-pork mixture to the top of the noodles.
  9. Carefully fold the sides over and then roll the whole package up like a cigar. Set aside.
  10. When you have all of your rolls complete, brush each one with vegetable oil and set on a sheet pan prepared with a silpat or parchment.
  11. Bake the spring rolls for 20 minutes.
  12. While the spring rolls are baking, make the sweet soy dipping sauce. In a small bowl, whisk all of the ingredients together. Set aside.
  13. They will be crispy right when they come out of the oven so serve immediately (they lose their crispiness when they sit).
  14. I like to serve them wrapped in a lettuce cup with fresh cilantro and red chili slices with the Sweet Soy Dipping Sauce on the side.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

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17 Comments

  1. Tieghan says:

    I love that you baked these. I normally end up baking my spring rolls too because I just love warm food with a little crunch! These are awesome!

  2. I would devour these! That sauce is right up my alley! Sweet, tangy, with some heat, oh yes! I love that they’re baked and not fried, too! Pinned

  3. Vicki B says:

    These look delicious! I understand the whole fried egg roll craving but seriously, these are so much healthier.

  4. Maria says:

    Love that dipping sauce!

  5. These sound tasty and I really like that they are baked!

  6. Corinne says:

    these look absolutely delicious and I cannot wait to make them!

    Quick question – do you know if they would be possible to freeze so I could make multiple batches to have on hand?

    • Corinne- I have not tried freezing yet? Please let me know if you do!

  7. Woah this is just brilliant, I have never thought of baking summer rolls to make gluten-free spring rolls! I cannot wait to try this!

  8. LOVE the crispiness in these GF spring rolls!

  9. Love these! Looks like the perfect summer lunch.

  10. Jenny Flake says:

    Oh my goodness I want these for lunch! Fabulous Heather!!

  11. i love that these are baked and yet still crispy! awesome idea.. one i will be trialling in my kitchen!

  12. darcie says:

    Hi, these look amazing, So, they’re made with Tapioca wraps, not rice wraps? Not sure if I have ever seen tapioca wraps?

    • I think what we all think are the rice paper wrappers are actually tapioca (what we use for fresh rolls)

  13. I love spring rolls, these look so good and since they’re baked, I can indulge guilt free!

  14. Baked?! You’re a genius! Pinned!