Ingredients
Wrappers
- 1 cup rice flour
- 1 cup tapioca starch
- 2 small potatoes (mashed, about 1 cup)
- 1/2 teaspoon salt
- 1 cup boiling water (1/2 cup more, if needed)
Filling
- 1½ cups cooked, shredded chicken
- ½ cup shredded cabbage
- ½ cup cooked rice noodles
- ½ cup grated carrots
- ¼ cup chopped mushrooms
- 2 green onions, chopped
- 1–2 cloves garlic, minced
- 2 tablespoons coconut aminos
- 1 tablespoon sesame or avocado oil
- Salt and pepper to taste
Wrapper Sealing Paste
- 3 TB tapioca starch
- 5 TB water (to make a liquid paste)
For Frying
- Cooking canola oil (enough for shallow or deep frying, about 2 inches in the pan)
Instructions
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Make the Wrappers (See notes*):
Boil and mash the potatoes. In a bowl, mix rice flour, tapioca starch, and salt. Add hot water and stir. Add mashed potatoes and knead the dough until smooth. Rest 20 minutes. Roll into 16 flat circles. Keep them from sticking with parchment paper. -
Cook the Wrappers:
Heat a pan on medium. Cook one wrapper at a time for 1–2 minutes on each side. Don’t let them brown. Stack under a towel to keep soft. -
Make the Filling:
Cook garlic in oil for 30 seconds. Add cabbage and carrots, stir 2–3 minutes. Add chicken, green onions, mushrooms, and coconut aminos. Cook 2 more minutes. Stir in sesame or avocado oil. Let cool. -
Fill and Roll:
Add filling to one wrapper. Fold the bottom up, fold in the sides, and roll tight. Seal the edge with tapioca paste. -
Fry the Rolls:
Heat oil to 350–375°F. Fry rolls 3 minutes until golden. Drain on paper towels. Optional: Fry again for extra crunch. -
Serve:
Cool 1 minute. Eat with your favorite dipping sauce!Other ways to cook:
-
Air Fry: 375°F for 10–12 min
-
Bake: 400°F for 15–20 min
-
- To reheat, preheat oven to 350F and bake 6-8 mins, or till crispy again.
Notes
*You can make the spring roll parts ahead of time to save 30-90 mins time day of. Choose one of the following options:
- Make the dough and double seran wrap it. Freeze up to 3 months.
- Make the dough and cook the wrappers. Place parchment in between each wrapper. Place in sealed container. Store in freezer up to 3 months.
- Make the filling and wrappers & assemble. Place in an airtight container with parchment paper between each stacked row & freeze up to 3 months.
Then, simply bring to the fridge overnight to thaw & bring to room temperature before continuing the cooking process, wherever you left off.
- Prep Time: 40
- Rest dough time: 20
- Cook Time: 60