Crispy Vegetable Spring Rolls with Rice Paper

Ingredients

• 1 bell pepper (cut into thin strips)
• 0.5 onion (thinly sliced)
• 1 zucchini (cut into thin strips)
• 1 carrot (julienned or cut into thin strips)
• gluten-free Tamari soy sauce (to taste)
• garlic powder (to taste)
• salt (to taste; the tamari is already salty, so use sparingly)
• olive oil (as needed to cook the vegetables and brown the spring rolls)
• rice paper sheets (as needed; approximately 8 sheets for 2 servings)

Steps

1. 1

   Prepare all the vegetables. Wash the bell pepper, zucchini, and carrot and cut them into thin strips; finely slice the onion as well, so the vegetables cook evenly and are easy to place inside the spring rolls.

2. 2

   Heat a large skillet over medium heat and add a drizzle of olive oil.

3. 3

   Add the onion, bell pepper, zucchini, and carrot to the skillet. Cook, stirring often, until the vegetables are tender but still slightly crisp, for about 7-10 minutes.

4. 4

   Season the vegetables with Tamari soy sauce, garlic powder, and salt. Mix well and continue cooking for 1-2 minutes, until the seasoning is evenly distributed and fragrant. Taste before adding more salt, as the tamari is flavorful.

5. 5

   Transfer the vegetables to a plate and let them cool slightly, so they are easier to handle and do not make the rice paper sheets too soft.

6. 6

   Fill a wide, shallow dish with lukewarm water. Dip one rice paper sheet in the water for a few seconds, following the package instructions, until it becomes flexible but not completely soft.

7. 7

   Lift the sheet from the water and place it on a clean work surface or plate. Put a portion of the vegetables in the center, leaving a border all around.

8. 8

   Fold the sides of the rice paper sheet over the filling, then roll it from the edge closest to you outward, forming a tightly sealed spring roll. Seal the final edge well. Repeat with the remaining sheets and vegetables.

9. 9

   Heat another drizzle of olive oil in a nonstick skillet over medium heat. Arrange the spring rolls seam-side down, without overlapping them.

10. 10

    Cook the spring rolls on several sides, turning them gently, until the surface is golden and crispy and the seam remains well sealed, for about 5-8 minutes total. Serve hot.

Notes

The description does not specify the number of rice paper sheets or the amounts of tamari, garlic, oil, and salt; adjust these quantities according to the size of the sheets and personal taste. To keep them gluten-free, check that both the rice paper sheets and the tamari carry a gluten-free certification. Cook only a few spring rolls at a time and do not let them touch, as the rice paper can stick together before becoming crispy.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• vegan
• gluten-free
• dairy-free
• milk-free
• pan-fried