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Gluten-free spring rolls (Chūn Juǎn) for Chinese New Year

Spring rollers like Nems

Spring rolls, or "Chūn Juǎn", are a classic of Chinese New Year celebrations, symbolizing wealth and prosperity.
Their shape, reminiscent of gold bars, makes them an essential festive dish. This gluten-free version, made with rice paper, like Vietnamese spring rolls, is just as crispy as the original, but respects a gluten-free diet. I chose to bake them in the oven, for a lighter version. They were perfect.

Preparation time 40 mins
Cooking time 30 mins
Total time 1 hr 10 mins
Cooking method: ,
Difficulty: intermediary
Servings: 4
Ingredients
    For the spring rolls
  • 12 rice sheets (leaves for spring rolls)
  • 100 g of rice vermicelli, rehydrated.
  • 200 g of white or Chinese cabbage, finely chopped. (I put half a leek instead)
  • 1 grated carrot.
  • 100 g rehydrated black mushrooms, thinly sliced.
  • 150 g of pork, chopped or cut very finely (or chicken or shrimp)
  • 2 cloves of garlic, chopped.
  • 1 tbsp grated ginger.
  • 2 tbsp tamari sauce (or gluten-free soy sauce)
  • 1 Tbsp of sesame oil.
  • Sichuan pepper (or normal pepper)
    • For the sauce
  • 3 tbsp tamari sauce (or gluten-free soy sauce)
  • 1 Tbsp of rice vinegar.
  • 1 tsp honey or brown sugar.
  • A little chili (optional)
Preparation
  1. 1
    1- Prepare the filling
    • Heat the sesame oil in a frying pan or wok over medium heat.
    • Add the garlic and ginger, then sauté until fragrant.
    • Incorporate the chou or the sliced ​​leek, carrots and mushrooms. Sauté the vegetables for 3 to 4 minutes until they are tender but still crunchy.
    • Add the minced meat, cook for 5 minutes, stirring.
    • Add the rehydrated rice vermicelli and mix well.
    • Season with tamari sauce, salt (if you use it) and Sichuan pepper. Mix well, remove from the heat and let cool.
  2. 2
    2- Prepare the rolls
    • Prepare a large plate with water.
    • Dip a leaf of rice in the water for a few seconds until it softens, then delicately spread it on a clean cloth or parchment paper.
    • Place a small portion of garnish at the bottom of the sheet (just below the center).
    • Fold the leaf for the first time on the garnish that folds the sides on the garnish, finally ride firmly from the bottom to form a roller. Repeat the operation with the rest of the leaves and the garnish.
  3. 3
    3- Cooking
    Option 1: Frying
    1. Heat vegetable oil in a deep frying pan or deep fryer.
    2. Dip the rolls into the hot oil and fry until golden and crispy (about 2 to 3 minutes per side). Drain them on absorbent paper.
    Option 2: baking (my choice of cooking)
    1. Preheat the oven to 200°C.
    2. Lightly brush the rolls with vegetable oil and place them on a baking sheet lined with parchment paper.
    3. Cook for 25 to 30 minutes by turning them halfway through cooking, until they are golden brown.
      Option 3: Cooking with Ninja Foodi
    • 1- Brush the basket and the rolls with oil
    • 2- Cook the rolls in AirFry mode, 200 degrees, 10 minutes on each side. 
  4. 4
    4- Serve

    Serve the crispy spring rolls with a small cup of accompanying sauce. You can place them on a plate garnished with salad leaves and lemon slices.

Tags: Chūn Juǎn, fried gluten-free spring rolls, spring rolls, Chinese New Year recipes, gluten-free Chinese recipes, gluten-free recipe
Read it online: https://glutenevasion.fr/recette/rouleaux-de-printemps-chun-juan-sans-gluten-pour-le-nouvel-an-chinois/