Monday, May 14, 2012

Gluten-Free Asian Egg Rolls

I hope everyone had a great Mother's Day! I sure did! I woke up and was quickly joined by all my fur babies in bed. Taylor came in and delivered me a Starbucks. The kids and my husband went downstairs and made me Eggs Benedict and served it to me in bed. They they did my chores for me. I did nothing. It was pure bliss. Thank you Family!
A long time ago I emailed Ramona over at Curry and Comfort and asked for some guidance on developing a gluten free egg roll. All egg roll wrappers have wheat. She was so sweet and sent me an email back with her suggestions. I kept that email all these months. Knowing I was going to make them. Just took me 6 months. My daughter says they were worth the wait. Husband and Son both agree. These were a huge hit with the Family. Taylor said they were better than the kind she used to have at her favorite Chinese Food restaurant. Thank you Ramona for your help! My Family is ready for you to move in next door now. 

Do not get overwhelmed with the steps to this recipe. It looks like a lot, but it really isn't. Rolling them does take some time, but it is an easy task that you can have the Family help out with, if needed. I enjoyed chatting with a friend while I rolled mine. My Family let me know my efforts were worth it. 
Gluten-Free Asian Egg Rolls
adapted from Curry and Comfort
What to gather:
1 Cup Brown Rice Flour, or any other Gluten-free flour
3 eggs
Rice Paper Spring Roll Skins
One pound of lean ground pork.
Gluten-Free Soy Sauce
Sugar 
Freshly Ground Pepper


One bunch green onions chopped
2 carrots finely grated
2 cups shredded cabbage
1 Tbsp Freshly Grated Ginger
2 cloves of garlic minced
Mirin
Rice Wine Vinegar
Salt
Sesame Oil
Canola Oil
In a large bowl combine:
 1 Tbsp of gluten free soy sauce, 
1 Tbsp Freshly Grated Ginger, 
1/4 tsp sugar, 
1/8 tsp black pepper, 
1 tsp rice wine vinegar, 
1 Tbsp Mirin, 
1 lb lean ground pork.
2 cloves of garlic minced 

Mix together and let sit for 10-15 minutes.


Heat a wok or large saute pan over high heat. In 1 Tbsp of sesame oil saute' pork until no longer pink. Add chopped green onions, 2 grated carrots, 2 cups shredded cabbage, 1 Tbsp freshly grated ginger, and 2 cloves of minced garlic. Cook a few minutes until vegetables are tender. Set aside to cool while preparing Spring Roll Skins. 

Heat up your deep fryer to 350 degrees. If you do not have a deep fryer, add canola oil to a deep saucepan and heat to 350 degrees.
You will need to soften the spring roll wrappers in warm water prior to rolling them. You do this one at a time.  
Once Spring Roll paper is soft fill wrapper with 2 Tbsp of filling.
 Fold corner over and roll tightly
Fold sides over
Roll tightly and seal.
Get out 2 large bowls. Crack your eggs into to one large bowl and scramble with a whisk. 
In the other large bowl add your 1 cup of gluten free rice flour. 
Dip the Spring Rolls in one at a time, first in the flour.  
Next in the Egg
Have all egg rolls done before frying. Do not lay on top of each other or they will stick together.
Fry each egg roll until it is golden brown. It took 5 minutes for mine.


We used 3 different dipping sauces, Red Chili Sauce, Orange Glaze, and Spicy Ketchup. Gluten Free!

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