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


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


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.



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