Fried spring rolls

IMG_0532 (2)xsIngredients (2servings):

  • 14 rice paper sheets (GF)
    6 tablespoons oil for frying
    300ml hot water to soak the paper


Ingredients for the filling:

  • 300g turkey fillet
  • 1 large carrot, roughly grated
  • 2 tablespoons pre-sliced, canned bamboo shoots
  • 2 handfuls cornsalad
  • 3 tablespoons roasted sesame seeds (GF)



Ingredients for the marinade:

  • 5 tablespoons gluten-free soy sauce
    4 tablespoons lemon juice
    1 tablespoon honey (GF)
    1 tablespoon curry (GF)
    a pinch of chilli (GF)
  • sea salt
  • freshly ground black pepper (GF)



Cut turkey into thin strips. Put in a large bowl and marinate in lemon, honey and soy sauce, season to taste. Refrigerate overnight coverd with a tin-foil.
The next day fry the turkey until golden brown, set aside. Add a carrot, bamboo shoots, cornsalad and sesame seeds, mix with a wooden spoon until combined.

Soak rice paper for a while in water, drain, stuff with the filling and wrap. Continue until all the ingredients are used. Fry spring rolls in a preheated and oiled skillet over moderately high heat. Fry rolls in batches of 5, keeping them apart during frying to prevent sticking, until golden brown and cooked through, around 4 minutes. Drain on paper towels.



GF – make sure the ingredient doesn’t contain traces of gluten!


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