Miranda’s Kitchen: Gluten free Spring Rolls

January is the month when we all try to get healthy and need to feel cleaner after the indulgence of Christmas, but that doesn’t have to mean dull.

egg rolls ingredients

My super easy Spring Rolls are gluten-free, heart healthy and the perfect friday night takeaway alternative – serve with some fragrant jasmine rice.

You Need: 

  • 500g fresh tuna, salmon cut into strips or prawns
  • Sesame oil
  • 1 knob fresh ginger cut into thin strips
  • 4 cloves garlic sliced thinly
  • 1 tbsp fish sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp Tamari soy sauce (wheat free)
  • 12 rice paper wraps
  • 1/2 Red pepper
  • 1/2 Yellow pepper
  • 1 bunch spring onion
  • 1 lime zest and juice
  • Handful of fresh coriander

 METHOD:

In a hot frying pan  drizzle a little oil take the fish of your choice and quickly colour until brown on each side and just cooked.

*NOTE* The salmon and tuna can be used raw like sushi *

Once cooked marinate it with the ginger, garlic, fish sauce, sesame oil and soy sauce for 1 hour or more.

Slice the peppers and spring onion into thin strips and mix together with the lime zest and juice

Roughly chop the coriander saving a few sprigs for garnish then mix with the peppers and spring onion.

Take two rice paper wraps and place into a dish of cold water until they soften this should only take about 2 minutes.

*NOTE* If you put too many wraps together they will stick.*

Take the softened papers one at a time and place onto a board

egg-rolls-home

Pop a piece of fish or a few prawns onto the wrap then top with the remaining mixture.

Fold the wrap like a spring roll it will seem a little wet but will dry out and become slightly tacky to touch.

Brush with some more sesame oil and put onto a plate or tray.Repeat the process until all of the fish and wraps have been used.Garnish with the reserved coriander sprigs.

Serve with soy sauce or a chilli dip.

Enjoy!!

 

Inspired by my Mother & Grandmother, cooking has always part of my life.

With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.

My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.

I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.

These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.

I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.

Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.

In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.

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