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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive or avocado oil in a large pan over medium-low heat.
Sauté garlic and ginger for about 1 minute until fragrant.
Add shiitake mushrooms, green scallions, and coleslaw mix to the pan. Sauté for about 5 minutes until softened.
Add GF soy sauce, sesame oil, and black pepper to the pan. Mix well to combine.
Let the vegetable filling cool for 30 minutes and drain any excess water.
Soak rice paper wrappers in a bowl of warm water until pliable.
Place a portion of the filling onto the soaked rice paper and roll tightly. Double wrap if adding extra filling.
Heat oil in a nonstick pan over medium heat.
Fry the spring rolls for 2-3 minutes on each side until golden and crispy. Alternatively, coat the rolls in oil and air fry until crispy.
Serve the spring rolls with dipping sauce made of chili oil and white vinegar.
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Double wrap the spring rolls if adding extra filling to prevent tearing during frying.
Drain excess water from the filling to avoid soggy spring rolls.
Coat the rolls in oil before air frying for a crispy texture.
Can I use a different type of mushroom?
Yes, you can substitute shiitake mushrooms with other varieties like button or cremini mushrooms.
How do I prevent the rice paper from tearing?
Ensure the rice paper is soaked just enough to be pliable but not overly soft, and double wrap if needed.
Can I bake the spring rolls instead of frying?
Yes, you can bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
Is there a substitute for GF soy sauce?
You can use tamari or coconut aminos as a gluten-free alternative to soy sauce.
How long can I store the spring rolls?
Store cooked spring rolls in an airtight container in the fridge for up to 2 days. Reheat in a pan or air fryer for best results.
