Name: Gluten Free Pork and Veggie Spring Rolls
Prep time: 30 min
Cook time: 20 min
Ingredients: 500g Grassfed pork mince; 2 tbsp coconut oil; 4 spring onions thinely sliced; 2 large cloves of garlic crushed; 2 small carrots grated; 3 cups finely sliced cabbage; 1 cup organic frozen peas; 4 tbsp coconut aminos (you will find this in your healthfood store); 3 tbsp diced coriander; 1 egg; 1 tbsp olive oil; pinch real salt; 16 rice paper roll wrappers; 1 tsp sesame seeds (optional)

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Gluten Free Pork & Veggie Spring Rolls

Today our family had a craving for spring rolls. Yet, none of us wanted a food hangover that we would have possibly received from the wheat based, deep fried, trans fat, store bought variety.

So today we created our own gluten free, oven baked, healthy ones instead!

They turned out crunchy and tasted sensational. They received a thumbs up from the whole family 🙂

Getting into the kitchen and cooking your own food is the best thing you can do for our children’s health and it’s such a privilege too. Happy cooking!!

Gluten Free Pork and Veggie Spring Rolls

Course: Appetizer, lunch, Snack

Keyword: dairy free, gluten free

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings:

Gluten free, dairy free, preservative free, trans fat free, healthy spring rolls

Print Recipe

Equipment

large frying pan

Ingredients

500g Grassfed pork mince
2 tbsp coconut oil
4 spring onions thinely sliced
2 large cloves of garlic crushed
2 small carrots grated
3 cups finely sliced cabbage
1 cup organic frozen peas
4 tbsp coconut aminos you will find this in your healthfood store
3 tbsp diced coriander
1 egg
1 tbsp olive oil
pinch real salt
16 rice paper roll wrappers
1 tsp sesame seeds optional

Instructions

Add the pork mince and coconut oil to a hot frying pan. Stir continuously to cook through and to prevent the meat from forming lumps. When it's cooked, remove from the frying pan and place it into a bowl.
In the remaining oil, briefly fry the spring onion and garlic until it is slightly translucent.
Add in carrot, cabbage, peas and coconut aminos. Cook until vegetables are soft.
Return pork to the pan, add coriander and mix to combine all ingredients.
Turn oven onto 200 degrees C and boil some water in the kettle.
Lay a tea towel on your bench space and place approximately 3 cm's of boiling water into a large dish (one that will fit the rice paper rolls).
Dip a rice paper roll into the boiling water to wet and slightly soften. Then transfer it onto the tea towel laying flat. Repeat with another rice paper roll. However, place it on the tea towel, with 1/2 of it over lapping the other rice paper roll.
Spread the meat mixture across the centre about 4cm long and 2 cm wide. The amount of meat mixture put down with be the approximate size of the final spring roll. Don't over do it, smaller is better.
Fold the two ends in towards the center, being careful not to lose your spring roll shape.
Fold the bottom of the roll up tightly onto the center of the mixture and then continue to roll into a tight roll. Place all of the rolls onto a plate or platter.
In a small bowl beat egg, oil and salt together.
With a basting brush, lightly spread the egg mix over the rolls. Then sprinkle with sesame seeds.
Place all rolls onto a lined oven tray and bake for 20 minutes (or until crunchy and golden brown).