What are they like? 

- Crispy

- A gentle fusion of Asian-American flavors 

- Sweet & salty 

Recipe

Fried or fresh, your choice! 

1 lb ground pork OR baked tofu
1 tsp preferred oil, plus 2 tsp sesame oil
1/2 onion
4 leaves of green cabbage, chopped very thinly
2 large carrots, grated
1/2 cup chopped parsley
1 tsp apple cider vinegar
2 tsp sugar
2 tbsp low sodium soy sauce or too taste, plus low sodium soy sauce for dipping 

Optional: 

If you are eating these fresh, add a large piece of crispy romaine lettuce or bean sprout to add a nice crunch! 

Directions:

1. Heat a large pan over medium heat. Add 1 tsp preferred oil, such as grape seed or olive oil (the olive oil tastes great in the recipe, even though it is not an asian flavor). 
2. Sauté the ground pork with the onion for about 8 minutes, until the pork is almost cooked. Then add the rest of the ingredients and sauté until the cabbage is tender if you plan to eat the spring rolls fresh*. 
3. Prepare the gluten free spring roll rice wraps according to package instructions. Usually they sit in warm water for about 30 seconds until they become soft and pliable. Spread the rice wrap out on a plate, place 2 heaping spoonfuls of the pork filling in the wrap, roll them up (like a burrito), and serve! 

These rolls have such great flavor that I prefer not to mask it with a strong sauce, simply dip them in low sodium soy sauce. 

*If you plan to shallow fry these spring rolls, make sure the pork is cooked, but the cabbage should still be a little tough to chew. To shallow fry, make the rolls with the slightly undercooked filling, heat 1/2 inch of high smoke point oil (such as grape seed or canola oil) in a clean pan over medium heat and place the rolls in the oil. The oil should be about 375°F and you will probably need to turn down the burner after the first few minutes of cooking. Cook the rolls until they are light brown and then flip them and repeat. Place the rolls on a paper towel-lined sheet to cool.