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!



Weekend Travel Season – May 21, 2016

As the weather starts to get nicer, we spend a lot of our weekends out of the city – beach, friends, back out to Cali :).  That limits how much cooking I can do on the weekends, so you will find my posts shifting a bit to sharing restaurants and meals and travel fun over the coming months.

A few weeks ago, I took some time in Connecticut exploring the gluten-free / FODMAP options with one of my best friends. I arrived in CT to a homemade steak and kale salad with all FODMAP-friendly ingredients (because I have the best friends!) and the beach 🙂

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We went around to a few restaurants as well that weekend, trying out the great options, just 1.5 hours outside the city!

We took a trip to a local seafood spot called Lenny’s and got a lobster roll over lettuce – delicious!


One evening, we stopped for a glass of champagne and a snack at Shell and Bones.  The fact that the shrimp cocktail was in a heart shape only made it better 🙂

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We wrapped up my trip with a night walk on the beach, with the sun beginning to set.  Perfect weekend away!


Weekend Escape – March 7, 2016

This past weekend, Matt and I were planning to head to DC for the weekend to stay with my sister while she was in town.  The thought of a 4+ hour drive twice in a weekend was a bit too much for me, so we decided to stay behind.  Time out of the city was still appealing, though, and we got that in some weekend bonding in Connecticut with one of my best friends.  She is living in this great little bungalow-style house right on the water in CT where you can fall asleep listening to the water.  A perfect little escape!  We did some serious arts & crafts on Saturday, and Matt ended up with some red bangs through the adventure….



We also made a FODMAP-friendly pad thai that was absolutely incredible.  You’ll notice the improvement over my normal cooking environment in the pictures :).  Just a quick note on tofu, as I’ve been back and forth on keeping soy in my diet:  I have landed on allowing certain soy products in limited quantities based on some research I’ve done.  Here is a link to some information I’ve found useful.


FODMAP-friendly Shrimp and Tofu Pad Thai


  • 1 lb. Thai rice noodles
  • 1 block extra firm organic tofu
  • 1 lb. large shrimp
  • 1 red bell pepper
  • ½ pint grape tomatoes
  • ¾ red, green chili peppers
  • 3 scallions, green part only
  • Handful of bean sprouts
  • 1 cup snow peas
  • 1 – 2 tbsp. basil
  • 2.5 tbsp. peanut oil
  • Corn starch as needed for tofu coating


  • ½ cup rice vinegar
  • ¼ cup gluten free soy sauce
  • 1 tsp. fish sauce
  • ¼ cup water
  • 1 tbsp. ground chili paste
  • 4 tbsp. brown sugar
  • 3 tbsp. grated ginger


  1. Begin by  preparing the tofu.  Remove from container and slice in half length-wise into 2 – 1 in. pieces.  Wrap the tofu in paper towels to remove any excess water.  Place in refrigerator until cooking.
  2. Slice red bell peppers into long, thin pieces, red and green chiles into tiny pieces and grape tomatoes in halves.  Chop only the green part of the scallions into small pieces.
  3. Add all sauce ingredients listed above together in a small bowl and mix until completely combined. Increase seasonings as needed.
  4. Remove tofu from the refrigerator and cut into small squares (bite-size).  Place in a bowl and lightly coat with corn starch.  Add 1.5 tbsp. peanut oil to a frying pan and begin to heat.  Add the tofu to the oil and cook until it is beginning to brown on the outsides. Remove from heat and place the tofu on paper towels to absorb some of the oil.
  5. While cooking the tofu, boil water for the rice noodles and add the noodles as the water becomes ready.
  6. In a separate, larger frying pan, heat the remaining peanut oil.  Add the peppers, chiles, tomatoes, snow peas, scallions and shrimp to the pan and begin to heat through.  Add the sauce and continue to cook until the shrimp are almost ready.
  7. Add rice noodles, tofu, bean sprouts and basil to the frying pan and continue to cook until the flavors have fully combined.

Best if served in front of beautiful fireplace listening to the water outside 🙂  I’d love to hear your thoughts on the dish, so feel free to leave comments!


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