Gluten Free Egg Roll Recipe

Name: Gluten Free Eggroll Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Cuisine: Chinese
Ingredients: 1 recipe gluten free wonton wrappers; 1 recipe guacamole OR; 1/2 lb. peeled raw shrimp (optional - omit for vegan); 2 cups oyster, shitake or portobello mushrooms; 2 cups shredded cabbage; 1 cup julienned carrots; 2 teaspoons chopped fresh ginger; 2 Tbs. sesame oil; 2 Tbs. gluten free tamari; 1 Tbs. rice wine vinegar or white wine vinegar; 1 tsp. sugar; High heat cooking oil (peanut oil works well); Salsa, hot mustard, gourmet slaw or other sauce of choice

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Have you been missing egg rolls? When I first went gluten free, egg rolls were one of the strange things I found myself missing as soon as I realized I could no longer have them. I had to wait years to have one again though — until I developed this insanely versatile gluten free wonton wrapper recipe, actually.

And now I’m sharing the recipe for these amazing gluten free egg rolls with you, so you no longer have to go without. Follow this base gluten free egg roll recipe to make any kind of egg roll you like. It’s way simpler than you might think, and the gluten free wonton wrappers made with my gfJules Flour are pliable and easy to work with.

Traditional eggrolls are made with wheat wonton wrappers and stuffed with shredded cabbage, julienned vegetables like carrots and onions basted in soy sauce (also not gluten free), and often filled with pork, chicken or other meats.

I’ve provided you with a yummy gluten free and vegan filling recipe (plus an option to add shrimp if you like) or you could even just use cool and creamy homemade guacamole — how’s that for easy?!

Feel free to add garlic or onions to my filling recipe; those ingredients don’t agree with me, but they are often found in egg rolls. Once the shrimp (if using) and mushrooms are cooked and diced fine, no one — including my picky kids! — will know they’re tucked inside.

Follow my recipe to make homemade gluten free wonton wrappers and treat them as you would a tortilla or even a piece of bread: wrap it around whatever you’re in the mood for! The method for wrapping and frying the gluten free egg roll is the same, no matter the filling!

These gluten free egg rolls are so fun to make with friends – there’s no right or wrong in how they look, just as long as the dough is tucked around the fillings, they’ll taste yummy no matter what!

And while these are best when served fresh, I’ve eaten leftover egg rolls straight out of the fridge and they were still awesome! Makes me think they would be a great lunchbox treat … just sayin’!

Gluten Free Eggroll Recipe

Yield: 10 egg rolls

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Gluten Free eggrolls with homemade gluten free wonton wrappers are so fun to make and of course so delicious to eat! Fill with your favorite fillings, or use my easy gluten free vegan filling recipe and dipping sauces. You can't go wrong!

Ingredients

1 recipe gluten free wonton wrappers
1 recipe guacamole OR

Vegan Egg Rolls Filling

1/2 lb. peeled raw shrimp (optional - omit for vegan)
2 cups oyster, shitake or portobello mushrooms
2 cups shredded cabbage
1 cup julienned carrots
2 teaspoons chopped fresh ginger
2 Tbs. sesame oil
2 Tbs. gluten free tamari
1 Tbs. rice wine vinegar or white wine vinegar
1 tsp. sugar
High heat cooking oil (peanut oil works well)

Sauce

Salsa, hot mustard, gourmet slaw or other sauce of choice

Instructions

Prepare gluten free wonton wrappers recipe according to directions.

If using shrimp, add 1 tablespoon oil to a large saute pan and cook just until pink, then dice fine. Do not clean the saute pan.

Add 1 tablespoon oil, then saute mushrooms until tender, then dice fine. Do not clean the saute pan.

Add shredded cabbage and carrots to the pan, together with ginger, sesame oil, tamari and vinegar. Cook until soft and the liquids have been absorbed.

Combine with cooked shrimp, if using, and mushrooms and set aside filling for the egg rolls.

To make the gluten free eggroll, lay out one fresh wonton square with a corner facing you. Place approximately 1 tablespoon of prepared fillings in the center, spooning in a line from one corner to the opposite corner (perpendicular to you), leaving approximately 1 inch of edge where the wrapper can be folded over the filling. (see photos above recipe card)

Fold those two opposite corners in to barely touch one another and seal with a dab of water, pressing the corners together.

Fold up the bottom corner closest to you over the two corners that are barely touching. The wrapper will now look like an envelope without the flap closed.

Dip a finger in water and wet the remaining flap of dough, then gently, but firmly begin rolling the wrapped filling up so that the flap wraps around the entire roll and seals itself. The filled wrapper should now look like a small egg roll. Set aside and fill and wrap remaining rolls.

Fill a saucepan with at least 2 inches of high heat cooking oil. Heat to medium-high, or approximately 350°F. When oil is hot, gently lay two or three egg rolls in the oil to fry. There should be enough room for the egg rolls not to touch one another.

Fry on both sides, flipping when one side is lightly browned, approximately 2 minutes, but depends on exact heat of the oil. Remove with a slotted spoon or skimmer to cool on a wire rack covered with paper towels. Repeat with remaining egg rolls.

Serve within a few hours of frying with salsa, hot mustard, slaw or other sauce of choice. (Slawsa® Original Gourmet Topping is pictured).