In a medium bowl, combine the ground pork, onions, cabbage, garlic, ginger, mushrooms and gluten free soy sauce.
Mix well with a wooden spoon.
Boil water in a tea kettle.
Using a 9×13 baking pan, pour about an inch of hot water into pan.
Place a rice paper wrapper in the hot water for about 20 seconds to allow it to get pliable.
Remove wrapper and place on a large square of parchment paper.
Spoon about 2 Tbsp of the meat filling on the bottom third of the wrapper and form into a log shape.
Bring lower part of the wrapper up over the filling, fold in the sides of the wrapper and then roll into a tight cylinder. Place rolled spring roll onto another sheet of parchment.
Continue filling and rolling until you have enough spring rolls.
Depending on how many spring rolls you are looking to make.
This full batch made 13 larger spring rolls for me.
You can put leftover meat mixture into the fridge or freezer for a later time.
In a large saucepan, heat about 3 inches of canola oil until the oil is hot enough for deep frying.
Have a paper towel lined plate beside stove ready for the fried spring rolls.
Carefully add as many spring rolls to your pot that will fit without crowding.
I fried 2 at a time in mine.
Using tongs, carefully flip over the spring rolls while they are frying.
Fry for approximately 8-10 minutes.
Remove fried spring rolls to plate.
Heat oven to 350 degrees.
Line a cookie sheet with parchment or aluminum foil.
Place fried spring rolls on cookie sheet and bake in oven for 15 minutes.
If you make very small spring rolls and use only 1 Tbsp of raw filling you will be able to skip the oven step.
Using a cooked meat filling will also allow you to eliminate baking them in the oven.
You can serve these spring rolls as an appetizer.
I placed them on top of my rice vermicelli salad.
