Soy-Free Spring Rolls
  • Cooking Time: 3-5
  • Servings: 4-6
  • Preparation Time: 45
  • 1 tablespoon oil
  • 2 cups cooked meat or shrimp
  • 6 Chinese dried black mushrooms, soaked [I leave these out]
  • 1 small carrot, shredded
  • 1 1/2 cups Chinese or regular green cabbage, shredded
  • 2 scallions, shredded
  • 1/4 cup chicken broth
  • 1 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1 package spring roll or egg roll wrappers
  • 1 egg, beaten
  • 4 cups canola oil for deep frying [if desired]
  1. Prepare filling:
  2. Heat oil in a wok.
  3. Add meat and stir-fry briefly (until cooked through, if raw).
  4. Add vegetables and stir-fry for about 2 minutes.
  5. Combine chicken broth, oyster sauce, sugar, and cornstarch.
  6. Add to wok and stir-fry until sauce thickens.
  7. Let filling cool before filling spring rolls (refrigerate if you're in a hurry).
  8. Prepare spring rolls:
  9. Position one wrapper like a diamond with one point facing you.
  10. Place about 2 tablespoons of filling in a log shape across the bottom, about 2" from the lowest corner.
  11. Fold the bottom corner up over the filling and tuck it in behind the filling.
  12. Roll the packet up once to enclose the filling securely.
  13. Moisten the three remaining corners of the wrapper with beaten egg.
  14. Fold the left and right corners to the center and press down firmly to seal, forming an envelope.
  15. Finish rolling up, sealing the top corner.
  16. Repeat with remaining packets.
  17. Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. (Spray plate with non-stick cooking spray before adding spring rolls, and make sure they do not touch each other or the dough will stick together!)
  18. Fry spring rolls:
  19. In a deep fryer or wok, heat 4 cups of oil to 360-375 degrees F.
  20. Deep-fry spring rolls a few at a time, until crisp and golden.
  21. Drain on paper towels.
  22. OR
  23. Steam spring rolls:
  24. In a steamer, bring water to boiling.
  25. Spray steamer surface with non-stick cooking spray to avoid sticking.
  26. Steam spring rolls a few at a time, until cooked through.
  27. Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip. [Note: most prepared plum sauce is made with soy sauce!]
I love Asian cuisine, but I have a soy allergy. This is a recipe I've adapted to make some of the most delicious spring rolls, without any soy. Spring rolls can be steamed or fried (I prefer them steamed).