Gluten Free Baked Spring Rolls – Lisa Rabbito-Nolen


  • 2 Packets Rice Paper Wrappers available from the Asian foods section of the supermarket.
  • 1kg Chicken Breast Mince.
  • 1 packet of stir fry mix of your choice from the fresh produce section at your local supermarket (I use the superfood mix with kale).
  • 2 Massels Chicken Style Stock Cubes.
  • 1 tbsp Fountain Soy Sauce.
  • 1/4 cup water.
  • 1 onion chopped.



  • soften diced onion in a large non-stick fry pan.
  • add mince and break apart with wooden spoon while browning.
  • add packet of stir fry vegetables of your choice.
  • sprinkle over 2 crushed chicken stock cubes, the soy sauce and the water.
  • stir to combine then simmer until vegetables soften and chicken is cooked.
  • set aside to cool.
  • spray an oven tray with olive oil spray.
  • prepare rice paper as per packet instructions and roll with the filling inside. I used a spoon to add the filling so as not to be adding the cooked juice from the mixture. I feel that would be too much added moisture.
  • place the rolls directly onto the tray and lightly spray with olive oil.
  • place in a preheated oven on 200 Celsius and cook for 10-15 minutes before turning them and baking for a further 10-15 minutes or until browned.Serve with some sweet chilli sauce for dipping.



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