Gluten Free Egg RollsPosted: October 26, 2012
I have been a big fan of fresh spring rolls for years, but have always missed egg rolls since going gluten free 27 years ago.
Here is a recipe for gluten free egg rolls. Thank you Carla at Carla’s Recipe Box I
I have made a few changes to the recipe to make them healthier; frying in beef fat, made them lactose free,
No need to make any dough, roll it or cut it out. Just use rice papers and an easy batter recipe to make these crispy gluten free egg rolls. Yummy!
For the Filling;
- 2 Tablespoon butter or coconut oil
- 3 eggs, beaten
- 1 head Napa cabbage, finely shredded or chopped
- 1/2 carrot, julienne cut (matchsticks)
- 1 recipe Chinese Barbecue Pork, julienne cut, or even left over chicken w/BBQ sauce
- 2 shallots (green onions), thinly sliced (or 2 Tablespoon minced yellow onion)
- handful of sprouts (optional)
- handful of mushrooms, julienne sliced (optional)
- 1 Tablespoon gluten free soy sauce (If needed, use soy-free soy sauce recipe)
- 1 teaspoon sugar
- 3/4 teaspoon superfine sea salt or salt
For the Wrappers;
- 1 package Rice Papers – available at Asian markets.
- 1 7/8 cups white rice flour
- 4 large egg yolks
- 2 cups almond milk
- 2 teaspoons sugar
- 1 teaspoon fine sea salt or salt
- 2 quarts or more of cooking oil for deep-frying
- Set your chopped cabbage in a colander; squeeze out as much excess water as you can.
- On medium heat, add 1 1/2 butter to a large skillet.
- Pour in beaten eggs and scramble. Set aside to cool and then chop.
- Add 1 tablespoon of butter in the same pan and preheat.
- Add the carrots, and onion, if using yellow onion; cook for 2 minutes.
- Add cabbage and cook for 3 more minutes.
- Add the pork, green onions (if using), soy sauce, salt, and sugar; continue cooking until the vegetables soften, about 6 minutes.
- Add chopped egg and toss.
- Spread the mixture out onto a baking sheet and refrigerate to cool, about 1 hour. You’ll find the juices will be absorbed once cooled. If not using immediately, cover once cooled and keep refrigerated. Use within 2-3 days.
- Add the flour to a large bowl.
- In a separate bowl, beat egg yolks, salt and sugar; add milk and whisk. Add the wet ingredients to the dry and whisk thoroughly; set aside.
- Fill a large stainless steel bowl with hot water. Soak one rice paper in the water, right before you are about to fill one, for 5 seconds (as suggested by Three Ladies brand). Do not over soak. The paper will still appear hard, but will soften very soon. Place it on a damp tea towel. Do not use paper towels or they will stick to it. Rewet the towel as needed.
- Add 3-3 1/2 tablespoons of filling close to the bottom. An ice cream scoop with spring action works well for this. Roll towards the middle and stop. Fold in the left and right corners. Then roll all the way to the top edge.
- When you are almost done with rolling, preheat a deep-fryer or pan filled with 2" of beef fat to 375°F. A deep-fryer works best, as it is difficult to keep the temperature even over the stove. However, it can be done. Note that when you add the egg rolls to the oil the temperature drops significantly, especially if the egg rolls just came out of the refrigerator.
- Using metal tongs, dip one at a time into the batter, shaking off excess; gently drop as many as can comfortably fit into the hot oil; turning occasionally.
- Deep-fry for about 7 minutes or until golden brown and crisp. They may look brown enough at 5 minutes, but they will not be crisp enough.
- Drain on paper towels, and serve warm with your favorite sauce. I used half of the thickened sauce from my Chinese BBQ Pork recipe and half of my Tomato-Free Barbecue Sauce recipe.