Gluten-Free Egg Rolls

This is usually considered an appetizer. In our family, however, we make big egg rolls and eat them as the main dish, stuffed with cabbage and meat. This is one of my sisters’ favorite recipes.

 

Easy Egg Roll Wrappers

 

½ cup cold water + ¼ cup cold water to be added tablespoon by tablespoon

1 egg

½ teaspoon salt

1 1/3 cup rice flour or gluten-free oat flour

2/3 cup corn starch

1 tablespoon sugar

1 teaspoon xanthan gum

 

Whisk together the egg and the first ½ cup of the cold water until thoroughly combined. Meanwhile, place all the dry ingredients in a food processor, blender, or the bowl of your electric mixer. Blend with chosen device until combined.

Add the egg and cold water to the dry ingredients and blend until combined. If the dough feels a little dry, add some of the remaining ¼ cup cold water. You want a soft (not sticky at all!) dough that can easily be shaped into a ball without getting dough all over your hands.

Add water until you have the right consistency.

 

Flour the table or counter top with cornstarch and place dough on it. Divide the dough into 2 inch round balls.

Taking one ball at a time, roll them out with a rolling pin to as thin as you can get them. Then place them on wax paper and under slightly damp paper towels until you are ready to cook them.

 

Egg Roll Filling

In this egg-roll recipe, I use ground beef instead of pork.

 

1 pound ground beef

½ a head of cabbage, chopped into small pieces

1 onion, chopped into small pieces

1 teaspoon salt

1 teaspoon pepper

 

Cook the ground beef, chopping it into little pieces with your spatula as you go. As soon as the ground beef is no longer pink in the center of the largest chunks, add the cabbage, onion, salt, and pepper, and cook until the cabbage is soft.

 

Cooking the Egg Rolls

Place a clean metal frying pan on the burner. Heat to medium-high. Pour olive oil into pan until oil is about ¼ inch deep.

Heat oil until added water will bubble and sizzle. When the pan is hot, place about ½ cup of the meat mixture in the center of the first egg roll. Fold both sides of the dough over the meat and fold up the ends. Keeping the egg roll folded, place in the pan. Cook the first side for about 3 minutes. Meanwhile, put other egg rolls in the pan.

Flip, and cook the other side for three minutes. Repeat the process with all the egg rolls.

 

I like to place my cooked egg rolls in a pan and then put them in the oven at 350 degrees F to cook just a little bit more. When you take them out of the oil, however, they are done and you can eat them that way without the oven cooking.

 

Eat with sweet and sour sauce and enjoy!

Comments

  1. Carol K. says:

    i am glad you posted this recipe, Linnea! I plan on giving it a try soon.
    do you have any plans on adding a pinterest button to your website? I would love to add some of your recipes to my food board!

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