Sausage and Sauerkraut Spring Rolls
These Simple but extremely Flavorful Crispy Gluten Free Sausage and Sauerkraut Spring Rolls are Oven Baked. They’re inspired by Sauerkraut Perogies, which is my favourite kind of Perogie. My mother in law makes them every year at Thanksgiving. But of course I can’t eat them because they’re made with Gluten. So to make myself feel better I make these delicious Gluten Free Sausage and Sauerkraut Spring Rolls. They’re way easier to make than a traditional perogie and I think they taste just as good. They’re made with rice paper instead of a traditional eggroll wrapper. Another delicious recipe made with rice paper is this Baked Apple Pie Rice Paper Rolls.
Serve with Sour Cream.
1 500g Pkg of Italian Sausage
2 Cups Sauerkraut
1/2 White Onion
1 – 2 Tbsp Olive Oil
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.
If you like this recipe for Sausage and Sauerkraut Spring Rolls you may also like these recipes for
Let’s Connect on Social Media