Baked Spring Rolls (Gluten Free)

Baked Spring Rolls (Gluten Free)

Makes 12 rolls

Gluten Free Spring Rolls


  • ½ pound ground pork
  • 1 cup finely shredded cabbage
  • ¼ cup finely shredded carrot
  • 2 green onions, thinly sliced
  • 2 tbsp. chopped fresh cilantro
  • ½ tsp. sesame oil
  • ½ tsp Thai Kitchen Fish Sauce
  • 2 tsp. fresh grated ginger root
  • 1 ½ tsp minced garlic
  • 1 tsp. chile sauce
  • 1 tbspl. cornstarch
  • 1 tbsp. water
  • 1 16 oz. package spring roll wrappers
  • 4 tsp. vegetable oil


  1. Preheat oven to 425 degrees.
  2. Brown pork, remove from heat and drain well.
  3. Mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, fish sauce, ginger, garlic, and chile sauce.
  4. Mix cornstarch and water in a small bowl. Soak spring roll wrappers in a bowl of water until pliable. Place approximately 1 tablespoon of the pork mixture in the center of the wrappers. Roll wrapper around the mixture, folding edges inward to close.
  5. Moisten finger in the cornstarch and water mixture and brush wrapper seams to seal.
  6. Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil.
  7. Bake in a preheated oven 20 minutes, until hot and lightly browned. For crisper spring rolls turn once after 10 minutes.