Paleo, Low FODMAP, Vegan Spring Rolls

Pretty Delicious Life Paleo, Low FODMAP, Vegan Spring Rolls

Recently I polled my Instagram followers, asking them what I should make for them next. Recipe development is a beast, so I want to make sure that what I'm making is something my peeps actually want to eat/make themselves! I left the question open ended and didn't give any options for people to choose from and the amount of people asking for a gluten free spring roll option actually shocked me. Should have taken a screen shot, didn't, so you'll just have to trust me on this one. The demand is there!

As I've mentioned before, my SIBO is back with a vengeance (ugh.) so I'm sticking to Paleo/grain free for now while I run through the whole kill phase protocol again with my doctor. Which is actually a good thing in the case of this recipe because I don't think that a grain flour would really have worked in this case, gluten free or not!

My immediate instinct was to test out tapioca flour knowing that it is grain free but also binds really well and could potentially make for a nice "wrapper" of sorts. Next, up was the filling which again was super easy to come up with. Honestly though, you can fill these with anything you want! A little shredded chicken or pulled pork would turn these into tiny hand held meals and who doesn't love a tiny handheld meal?! My husband and I promptly polished off this entire plate practically the moment I hit the shutter button for this photo (which I'm also annoyed about because I don't love this photo but, do you really care?!) and I was full from two and a half of these babies so while they're an obvious choice for an app or side dish, don't discount them as a light meal either. I'd definitely make these again for lunch no doubt about it!

Note: Make sure you set yourself up for success when making these wrappers. Tapioca flour can get pretty sticky (and if they don't stay in a perfect circle that is totally OK, mine didn't either!) Be sure to have a few baking sheets or large work surface lined with parchment paper prior to starting and do not allow the wrappers to touch each other or they will stick together and it becomes a whole THING.


For the Wrapper

1 1/2 cups tapioca flour

1 tsp sea salt

1 1/2 cups distilled, cool water

1 tbsp toasted sesame oil

For the Filling

1/2 cup kale, shredded

1/2 cup red cabbage, shredded

1/2 cup broccoli slaw (you can find this at Whole Foods or in the salad section at your local grocer)

1/2 cup shredded carrots

1 -2 tsp curry powder

1 tbsp toasted sesame oil

1 tbsp coconut aminos

salt + pepper to taste

  1. Pre-heat / LIGHTLY grease a small non-stick pan (emphasis on the lightly part! If the pan is too greasy, wrapper won't form properly) keep on LOW heat.

  2. In a large bowl whisk together all wrapper ingredients until it resembles crepe batter. It should look a little like watery pancake batter for reference.

  3. Using a 1/4 cup measuring cup, pour batter into pan over low heat. Allow "crepe" to cook until it looks translucent and begins to bubble. Once it is done, no need to flip, simply guide it out of the pan with a spatula onto parchment.

  4. Complete the process until all batter has been used.

  5. Allow wrappers to rest while you make the filling.

  6. To make the filling, combine all ingredients in a medium bowl and mix.

  7. Transfer filling to a non-stick frying pan and cook until tender, adding additional spices if desired.

  8. Once filling is cooked + cooled and all wrappers are cooled, begin by placing 1-2 tbsp of filling into the wrapper, folding the sides in, and rolling it like you would a little burrito.

  9. This step isn't necessary but I highly recommend transferring the wrapped spring rolls back to a non-stick pan lightly greased in sesame or coconut oil and giving them a quick fry.

  10. Serve with coconut aminos or your favorite sauce on the side.

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