Vegetable Spring Rolls - serves 12


  • 12 Rice paper spring roll wrappers
  • 1 onion
  • 1 large carrot
  • 1 bag beansprouts
  • 1 clove garlic
  • 1inch piece ginger
  • 2 tbsp gluten free soy sauce ( if you have an intolerance to soya use fish sauce instead or a drop of sesame oil to add flavour)
  • Few drops lemon juice
  • 1 tsp cornflour mixed to a paste with a drop of water

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Thinly slice the onion and carrot. Crush the garlic and peel and grate the ginger.

Stir fry the vegetables adding the soy sauce and lemon juice to season. Leave to cool.

Dip one pancake wrapper in a bowl of water then lay out onto a worktop.

Place a large spoonful of the filling onto the centre of a pancake. Fold over one edge of the pancake then the two sides, brush the edges with the cornflour mix then roll up the pancake. The cornflour mix will seal the spring roll.

Deep fry at 180°c / 350°f for five minutes.

Gem's hints and tips

For a healthier version, brush with melted butter or margarine and bake at 200°c / 400°f / gas mark 6 for 15 minutes until golden brown.

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