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Gluten-Free Oriental Pork Rolls Recipe

By: Gillian Olins on July 3, 2013

These gluten-free appetizers are just delicious served with sweet and sour sauce for dipping. The meat and vegetable mixture and seasonings are similar to what you would find in Chinese egg rolls, but the gluten-free rice paper wrapper is typically used for Vietnamese spring rolls.

Cooking Sauce:
1/4 cup soy sauce (gluten-free)
2 Tbs oyster sauce (gluten-free)
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt

1/2 lb pork tenderloin, cut into matchsticks
2 Tbs vegetable oil
1 lb Napa cabbage, thinly sliced
1/4 lb bean sprouts
2 carrots grated
4 spring onions, 1 1/2-inch long pieces, thinly sliced
4 garlic cloves, minced
1 Tbs minced fresh ginger
1 package of rice spring roll wrappers (gluten-free)
Vegetable oil

Gluten-Free Oriental Pork Rolls RecipeIn a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar and salt, and set aside. In a wok or large, non-stick frying pan, brown the meat in the oil over medium heat; remove to a bowl. In the remaining oil, stir-fry all the vegetables, garlic and ginger for 1-2 minutes. Add the pork and the cooking sauce; stir-fry for 1 minute. Drain the contents in a colander and leave to cool for about 30 minutes. Fill a large bowl with warm water, dip a rice paper wrapper in until it softens. Place on a clean, flat surface. Place about 2 tablespoons of the cooked mixture towards the edge of the wrapper nearest you. Fold that edge of the wrapper over the filling, and then fold in the sides towards the center. Roll the contents up away from you in the rest of the wrapper to make a tight parcel. Place on a plate and cover with cling film to prevent drying out. Repeat with the rest of the wrappers. Fill a frying pan with about 1/2-inch of vegetable oil and place over medium heat. When the oil is hot, fry several spring rolls at a time, turning occasionally until they are golden and crispy. Remove and drain on a wire rack; transfer to a plate to keep warm until served.

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