Id love to hear how you like them.Īnd if you have any questions, please reach out to me in the comments or shoot me an email, and Ill respond ASAP! Have you ever made spring rolls? Theyre so much fun to eat. Leftovers will keep in an airtight container in the fridge for 3-4 days which makes them a great grab-and-go lunch.
#BLUE DRAGON SPRING ROLL WRAPPER INGREDIENTS FREE#
In the next picture, you can see our deep-fried gluten free spring rolls made with cubed chicken, onion, kale and tamari sauce. Theyre similar to an egg roll and so good. If you prefer a crispier taste, let your spring rolls sit until the wrapping is firm and then fry them in oil for 4-5 minutes and drain on a paper towel.Also, make sure not to overfill the rolls. You should also drain or squeeze out excess liquid from the filling before stuffing so that it is drier. Otherwise, the warm filling can cause steam and make the wrappers wet, ruining their ability to crisp up properly. Allow the filling to cool before filling the gluten-free spring rolls.To quickly/easily shred veggies: You can use a mandoline on the julienne setting, handheld vegetable shredder, or food processor disk.So dont be too stingy when brushing them with oil before baking.
Be generous with the oil: When baking vegan egg rolls, they rely on oil for the crispiest results.Keep an eye after flipping them until browned and crispy, as I dont know the exact times. But I recommend cooking the crispy rolls in batches in your air fryer at 370F/190C for 10-15 minutes, flipping once at 8 minutes. For air fryer spring rolls: I havent tried this method.Then, add a few pancake rolls to the oil and fry, turning often, until golden brown and crispy. To pan-fry: Heat a little neutral vegetable/canola oil in a skillet/wok.KETO/GLUTEN FREE SPRING ROLLS WITH WRAPPER AND FILLING/low carb EGG ROLLS -NO DAIRY/NO EGGS
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