I know I’m a bit late for the folding challenge, but I spent the morning putting together a batch of mini spring rolls… mostly because I had ingredients in the fridge that really needed using up. So hey — might as well turn it into a post!

These little beauties are 100% gluten free. The filling is a simple, flavour-packed mix of grated potato, cabbage, grated carrot, wood ear mushroom, onion, spring onion, and a touch of potato starch to bring it all together.

And yes… I even make the pastry myself. Gluten free, thin, soft, and very delicate — honestly the fiddliest part of the whole process. A pasta machine is an absolute lifesaver for getting the dough super thin, but you still have to handle it so gently or it’ll tear. Once you get the hang of it though, it’s really satisfying watching each one take shape.

They’re served with a homemade dipping duo: mayonnaise and sweet chilli sauce, both made from scratch. Crisp, light, savoury little parcels with creamy–sweet heat on the side… totally worth the effort.

Better late to the challenge than never, right?

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