Good bye gluten, hello easy lunch! These pigs in a blanket made with rice wrappers provide a superbly simple alternative to their doughy counterparts. Let the good times roll! 
Is avoiding gluten a good move? When I lived in Vietnam, I ate far less gluten than I do now. We also didn’t own a car, so I did a lot of walking, and I was ten years younger. So I am wondering if avoiding gluten will help me get into better shape or not. Cutting out wheat is not easy since I love bread. Further more, where I live in Canada, even store bread tastes almost as good as homemade. However, in my quest to eat less wheat, I invented this new version of pigs in a blanket. Rice paper is so much simpler than making some sort of gluten free dough that doesn’t quite measure up to wheat-based dough. I did make a version of traditional pigs in a blanket for my kids. But then I happily rolled up this spring-roll-like version for myself in just a few minutes. The results were fabulous! Even when my kids were happily munching on their homemade wheat bread “blankets”, I did not feel that I was missing out at all. I was the fortunate one! So even if you aren’t eating gluten-free, these are a delightfully different take on a classic.
Gluten Free Pigs in a Blanket
- 16 to 20 round rice wrappers (9-inch diameter)
- 2 carrots, peeled into thin strips
- 3 Napa cabbage leaves, thick portions removed, cut into strips
- 8 to 10 gluten-free beef franks, pork wieners, or vegetarian hot dogs
Directions:
- Cut hot dogs in half. Preheat oven (or toaster oven) to 350 degrees F (180 C). Soften one rice wrapper in warm water. Wrap a hot dog in cabbage and carrots strips and then fold and roll the hot dog and vegetables in a soft rice wrapper, like a burrito. Repeat with remaining wrappers, hot dogs, and vegetables. Baste each wrapped hot dog with oil.
- Place wrapped hot dogs onto a baking sheet lined with parchment and bake for about 15 minutes, until wrappers are slightly crisp. Serve warm with dipping sauce such as sweet chilli sauce.
I like to share recipes here and at Allergy Free Wednesdays.
Also linked to Gluten Free Wednesdays.
Swirls and Spice 
I am slowly trying to lower the amount of gluten in our diets and have been feeling much better. Love that you used rice paper for these, that’s such a great idea and it looks fantastic, Julia 🙂
Thanks, Kelly. They almost taste like spring rolls. I think you will like them a lot!
Thank you for sharing this post at City of Creative Dream’s City of Links last Friday! I appreciate you taking the time to party with me. Hope to see you again this week 🙂
I love pigs in blankets, such a great idea. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks, Laura. You’re a great hostess! 🙂
This is a great idea! Your technique is also good for making healthier spring rolls – instead of deep-frying in oil, just put them in the oven for a while. I’ve been craving spring rolls for a while, but I can’t handle deep-fried things well anymore. This is something I’ll definitely be trying out 🙂
Where do you get the rice wrappers? I have never seen them before.
Look in the ethnic food aisle at the supermarket. You can certainly find them at any Asian grocery store too. They are sold in flat, round packages. Here’s a post that shows a pic: http://www.theperfectpantry.com/2006/06/banh_trang_spri.html