Step 1 of 10
Gluten-Free Spring Rolls
Preheat the oven to 375°F.
Step 2 of 10
Gluten-Free Spring Rolls
Spray a baking sheet with nonstick cooking spray and set aside.
Step 3 of 10
Gluten-Free Spring Rolls
Heat the oil in a large saute pan over medium heat and add the onion. Cook, stirring occasionally, for 2-3 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
Step 4 of 10
Gluten-Free Spring Rolls
Add the ground pork, tamari, and white pepper and cook, breaking pork into small pieces with a wooden spoon, until pork is cooked through, 5-7 minutes. Add the carrots and snap peas and toss to coat.
Step 5 of 10
Gluten-Free Spring Rolls
Place the water in a shallow dish that is wide enough to fit the rice paper wrappers. One at a time, soak the rice paper in water until pliable, 15-20 seconds, then remove and transfer to a clean surface. Fill the center of rice paper with about 1 tablespoon of pork mixture. Fold the bottom to meet the top, covering filling, then fold the sides in and roll up to top, like a burrito. Transfer to the prepared baking sheet and repeat with remaining rice paper and filling.
PRO TIP Avoid soaking the rice papers for more than 20 seconds or they will become to fragile and tear.
Step 6 of 10
Gluten-Free Spring Rolls
Brush each spring roll with olive oil, evenly coating all sides.
Step 7 of 10
Gluten-Free Spring Rolls
Bake the spring rolls on middle rack of oven until lightly browned on top, 10-12 minutes.
Step 8 of 10
Gluten-Free Spring Rolls
Remove sheet pan from oven, flip spring rolls over, and return to oven. Continue baking until pork reaches 165°F and spring rolls are translucent and slightly golden on top, 10-12 minutes.
Step 9 of 10
Gluten-Free Spring Rolls
Check to see that spring rolls are done. Remove from oven or add time as needed.
Step 10 of 10
Gluten-Free Spring Rolls
Serve immediately.