Thai Shrimp Spring Rolls – Gluten-Free Snack Perfection

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large shrimp, peeled and deveined 1/4 cup finely chopped green onions 1/4 cup finely chopped cilantro 1/4 cup finely chopped red bell pepper 2 tablespoons finely chopped red chili 2 cloves garlic, minced 1 tablespoon freshly squeezed lime juice 1 teaspoon fish sauce 1 teaspoon sesame oil 1/2 teaspoon ground white pepper 8 gluten
• free spring roll wrappers Vegetable oil for frying

Instructions

1. In a large bowl, combine shrimp, green onions, cilantro, red bell pepper, red chili, garlic, lime juice, fish sauce, sesame oil, and white pepper. Mix well to evenly coat the shrimp with the flavorful mixture.
2. Lay out a gluten free spring roll wrapper on a clean surface. Place 3 shrimp on the lower third of the wrapper, leaving space along the edges for rolling.
3. Fold up the bottom edge of the wrapper over the shrimp, then fold in the sides and carefully roll up the spring roll, sealing the edge with a dab of water if needed.
4. Repeat with remaining ingredients to make 8 spring rolls.
5. Heat about 1 inch of vegetable oil in a deep frying pan over medium high heat. Fry spring rolls in batches until golden brown and crispy, approximately 3 4 minutes per batch. Remove from oil and let drain on paper towels.
6. Serve immediately with your favorite dipping sauce.

Chef’s Insight

Make sure to drain excess oil from the fried spring rolls before plating.

Notes

Adjust chili to desired spiciness.