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Follow this base gluten free eggroll recipe to make any kind of eggroll you like. It’s way simpler than you might think, and the gluten free wonton wrappers made with my 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) 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 eggroll is the same, no matter the filling!
And while these are best when served fresh, I’ve eaten leftover eggrolls straight out of the fridge and they were still awesome! Makes me think they would be a great lunchbox treat … just sayin’!Print
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.
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).
Yield: 10 small gluten free eggrolls.
I hope you love this recipe as much as we do!
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