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Delicious gluten-free vegetable pierogis

DIY Lifestyle
Prep Time 10 mins
Cook Time 8 mins
Course Appetizer
Servings 5 servings


  • 5 sheets of rice paper
  • 15 thinly sliced carrot strips & onion strips
  • 1/2 cup bean spouts
  • 1/2 cup lettuce- break off tiny pieces of lettuce
  • 1/2 cup fried egg - replace with tofu if making vegan
  • 3 tbsp gluten free hoisin sauce
  • canola oil
  • olive oil spray
  • olive oil for brushing
  • Teriyaki ginger dipping sauce:
  • 1/2 tbsp fresh ginger
  • 1/4 cup gluten free soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp corn starch
  • 1/2 tbsp sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil toasted
  • 1/3 cup water


  • Take skillet and add all the vegetables into it, drizzle canola oil over them and cook until lightly browned/fried
  • While they are cooking fry up egg/ tofu and add to veggie mix
  • While that is cooking, boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
  • Once veggies & egg are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll veggie + egg mixture in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
  • Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
  • Place rolls in the oven for 10-15 minutes or until a crispy and lightly browned outside can be seen, flip them and put back in oven for another 10 minutes
  • While rolls are cooling start preparing the dipping sauce.
  • Dipping sauce:
  • In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves
  • Add in ginger and stir
  • Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
  • Remove from heat and stir in sesame seeds.
  • Serving:
  • Plate your spring rolls, add the dipping sauce to a bowl, ENJOY :)