Gluten-Free Egg Rolls

We have had a busy winter so far!  We had a trip to Connecticut to visit one of my besties where we had dinner at a great little Italian place Pasta Cosi.  Not only do they have a Paleo Eggplant Lasagna, but apparently one of the Hallmark Channel Christmas movies was filmed there.  Yes, I have a special place in my heart for the Hallmark Channel…

We try to make at least one trip to  Brooklyn Bowl each winter, where they have family friendly times that make it a lot of fun and quite a bit easier!

Sometimes when we get home from travels or even being out in the cold, I want to order Chinese food but it is so hard to find gluten-free and low FODMAP versions of the classics.  I have a few recipes that I will be sharing that get at the need for some FODMAP-friendly Chinese food!

Gluten-Free Egg Rolls

Ingredients – Gluten-Free Egg Roll Wrappers

3 cups gluten-free flour (I use Bob’s 1:1 baking flour)

1 tsp salt

2 eggs

1 cup water

Directions – Gluten-Free Egg Roll Wrappers

Combine flour and salt into a large mixing bowl

In a separate bowl, whisk together the eggs and the water until combined

Add the eggs and water mixture to the flour. Stir well until mixture comes together to form a ball – if the mixture is not coming together, you may need to add more water (start with a tsp at a time)

Coat your work surface and rolling pin with flour

Split the dough into thirds.  Spread one section out on the work surface and roll into out as thin as you can without it beginning to split

Cut the rolled dough into ~6×6 in squares (you will see mine ended up a bit more like rectangles 🙂 )

Lift squares up with a spatula and transfer to a baking sheet with wax paper or parchment paper on it

Cover the finished squares with a lightly damp cloth until use to keep them from drying out. Store this way for only 1 hour or so – more than that and they will begin to dry out

While those sit, you can move on to the filling

Ingredients – Gluten-Free Egg Roll Filling (Shrimp)

6 – 8 medium sized shrimp, peeled and de-veined

2 tsp chopped fresh ginger

3 oz bean sprouts

2 shredded carrots

2 cups shredded cabbage

4 tbsp peanut oil

Ingredients – Sauce

3 tbsp gluten-free soy sauce

3 tbsp rice vinegar

1/8 tsp sesame oil

1 tsp chopped ginger

2 scallions, chopped (green end only)

Directions – Sauce

Whisk ingredients together until well combined

Directions – Gluten-Free Egg Roll Filling (Shrimp)

Add 1 tbsp of oil to a frying pan, heating for a few minutes

Add the shrimp and cook until it begins to firm up and is cooked through

Remove the shrimp from the pan and set aside

Add the ginger, carrots and cabbage to the frying pan and cook until the carrots and cabbage are tender

Remove from heat and set aside

Add the gluten-free soy sauce,

Heat a wok or a deep drying pan to medium high heat.  Add remaining oil and heat for several minutes

Retrieve the gluten-free egg roll wrappers and fill with cabbage and carrots, shrimp and bean sprouts.

Wet edges of wrapper with a little water and fold 3 points to the middle like an envelope. Then wet last point with water and roll closed.

Place the egg rolls in the heated oil, flipping every 30 second to 1 minute until golden brown ( 2- 3 minutes)

Remove from oil and serve with dipping sauce while still hot – enjoy!

 

 

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