Heat the 2 tablespoons oil in large pan over medium heat. Cook on medium heat for about 15 minutes. Cook until most of the liquid is gone. May take a little longer if using frozen kale, mushrooms and/or edamame. Remove from the heat and set aside to cool.
How To Assemble Gluten-free Spring Roll
Place 1 spring roll wrapper on a clean surface. Spread 1/4 cup of filling across one end of the wrapper. (see images above)
10 Wrappers - We use Nuco coconut wrappers for this recipe.
Tightly roll the corner over the filling. Fold over both the left and right sides of the wrapper towards the middle.
Continue rolling the spring roll into a tight roll.
Repeat this process with the remaining filling and wrappers and place on baking sheet.
Place it sealed side down on sheet pan lined with parchment paper.
Do not crowd the spring rolls on the sheet pan; otherwise the spring rolls will stream and not get as crispy.
Place in oven and cook for 7 to 8 minutes until golden brown and crispy.
TipsCooking out as much of the liquid as possible ensures the spring rolls can get as crispy as possible during baking. Note these aren’t fried so they will never be as crispy as restaurant fried spring rolls.