Since most spring and egg rolls are made with wheat-based wrappers, Vietnamese spring rolls end up being one of the only spring rolls that are compatible with our wheat-free diet. Luckily, these spring rolls are nice and tasty.
The traditional recipe calls for cellophane noodles, which are usually made with bean starch (although which bean is sometimes hard to decipher). I decided to circumvent the whole problem by using glass noodles made with sweet potato starch, which you can find in many Korean markets for relatively cheap.
15 rice paper spring roll wrappers
1 handful sweet potato noodles
2 lbs ground pork
1/2 cup canned crab meat, minced
2 tsp fish sauce
1 carrot, grated/shredded
2 cloves garlic, minced
1/2 tsp pepper
1 egg, beaten
oil for frying
Dipping Sauce (Nuoc Cham):
2 tbsp warm water
1 tbsp fish sauce
1 tbsp lime juice
1 tsp natural sugar
Soak the noodles for 30 minutes in warm water, until they are soft. Remove them from the water and cut them with kitchen shears into pieces that are about an inch long. In a large bowl, combine all the ingredients except the rice paper wrappers and gently mix together.
Wet each paper with a little water on each side to soften, and then spoon some filling onto the paper. Wrap the paper around the filling and roll it a little bit, fold in the sides and finish rolling. Continue until you run out of filling, which should be after about 15 rice paper wrappers.
Heat the oil on medium heat for 10 minutes, then add some of the spring rolls. Rotate the spring rolls after a couple of minutes to make sure each side is evenly cooked. Frying these rolls takes time, so be patient.
To create the nuoc cham (dipping sauce), simply add all of the ingredients together and set aside.
As the spring rolls finish frying, place them on paper towels to drain. To eat them, we wrap the spring rolls in romaine lettuce, squirt hoisin (the one you see above is wheat free) and sriracha sauce inside, and finally dip them in nuoc cham.