06/11/2026
These spring rolls are such a comfort food for me, and I love making extras to keep in the freezer for a quick meal or snack. They’re inspired by a recipe from a friend I met in college who was originally from Vietnam.
I have experimented with different kinds of vegetables in differing amounts, and honestly, have never tasted one that I didn’t like.
3 lb ground chicken (you can use some ground pork for part of this, but I usually do 100% chicken)
1 lb mushrooms, sliced
4 green onions, white and green parts sliced 1/4” wide (save a small amount of the green tops to garnish the dipping sauce)
1 red onion, diced small
1 bag gluten free kale salad mix (just the veggie part)
2 eggs
Salt and pepper to taste
StarAniseFoods Brown rice paper large size (about 18)
1. Add all ingredients except rice paper to large mixing bowl and mix well
2. Add water to a separate dish or deep plate large enough to hold the rice paper
3. Dip the rice paper in the water until it’s slightly hydrated - DO NOT OVERHYDRATE
4. Place a portion of the meat and vegetable mixture on the edge of the wet rice paper, fold in the sides, and roll to the other end, like a burrito
5. Place rolls on parchment paper and spray the tops with cooking spray (helps with crispiness)
6. Cook in air fryer on 350 until crispy and golden brown, and spring roll is 180 degrees internally (about 15 minutes, flipping halfway through)
7. Serve hot with dipping sauce
Dipping Sauce
3T San-J gluten free tamari
1t gluten free rice vinegar
1 t sesame oil
2T water
1.5 t gluten free chili oil (to taste, depending on preferred spiciness)
Grated ginger, to taste
Green onion stems
1. Add all ingredients to bowl and stir
2. Set aside until spring rolls are cooked
Educational content only. This is not medical advice. Individual experiences, needs, and treatment plans vary—always consult your healthcare provider for personalized guidance. Ingredients, formulations, and manufacturing practices can change—always verify labels.