Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls

Sausage ans Sauerkraut  Spring Rolls

Sausage and Sauerkraut Spring Rolls

These incredibly Simple but extremely Flavorful Crispy Gluten Free Sausage and Sauerkraut Spring Rolls are Oven Baked and are inspired by Sauerkraut Perogies. They’re made with rice paper instead of a traditional eggroll wrapper.

Serve with Sour Cream.

Ingredients 

1 500 g Pkg of Hot Italian Sausage

2 Cups Sauerkraut

1/2 White Onion

Rice Paper

1 – 2 Tbsp Olive Oil

Directions 

1. In a large pan, fry the sausage. Remove from the casing before cooking, if you’re not using  ground sausage. Once the sausage is fully cooked, mince, then add the onion. Cook for a few minutes, then add the sauerkraut. Mix well then let simmer on low for 15 – 20 minutes.

2. Pre Heat oven to 425 F.

3. Fill a large bowl half way with water. Let the rice paper soak, a few at a time. Once the rice paper is soft enough, place onto the counter. Put 3 Tbsp (for large rice paper rolls) or 1 Tbsp (for small), of the sauerkraut mixture onto the center of the rolls. Fold in the sides first, then tightly roll up from the bottom, making a cylinder shape.

4. Place onto a parchment paper lined baking sheet. Brush each one generously with oil.  Bake for 35 – 40 minutes, turning a few times throughout.

Sausage and Sauerkraut Spring Rolls

 

 

If you like this recipe for Sausage and Sauerkraut Spring Rolls you may also like these recipes for

Mango Salad Rolls 

or

Gluten Free Samosas

which are also made with Rice Paper. 

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13 thoughts on “Sausage and Sauerkraut Spring Rolls

  1. I hadn’t really thought of cooking rice paper spring rolls in the oven. I had tried them in a deep fryer but they would only float on one side which made them cook unevenly. Always great to learn from other people’s experiences. Thank you.

  2. Would I be able to make and freeze them? I am the only one who eats sauerkraut. My kids do not know what is good. 🙂

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