Gluten-free pan-fried spring rolls
Making spring rolls from rice paper? You can! In this recipe, we prepare them the Vietnamese way as summer rolls, then fry them in oil. The result is different from the fried springrolls you know from Chinese or Japanese restaurants. We fill these vegan springrolls with noodles, vegetables and tofu. They are perfect as an appetiser, side dish, light lunch or snack.
Dinner & lunchWok dish2-3 servings30 minutes preparation
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This is how you make it
- Prepare the glass noodles according to package directions. Set aside.
- Crumble the tofu.
- Finely chop the onion, garlic and Chinese cabbage.
- Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add the tofu and fry for 5-7 minutes until golden brown. Remove from the pan and set aside.
- Add another 1 tbsp of sesame oil to the pan. Add the onion, garlic, ginger powder and Chinese cabbage and fry for about 5 minutes until soft and al dente.
- Then add the tofu, along with the sesame seeds, tamari and ginger syrup. Mix well and then turn off the heat.
- Hold a sheet of rice paper under the tap (5-10 seconds) and place on a clean board.
- In the center, place an eighth of the noodles and an eighth of the cabbage mixture. Roll the bottom part over the cabbage, fold the sides in and continue rolling until you have a firm rice paper roll.
- Heat another 1 tbsp of sesame oil in a clean skillet over medium-high heat. Place the summer rolls in the pan and fry for 3-5 minutes on all sides until golden brown and crispy.
- Serve immediately. Delicious for dipping in sweet-chili sauce.
