Gluten Free Eggroll Recipe - try with gluten free wonton wrappers - gfJules (2024)

Ingredients

• 1 recipe gluten free wonton wrappers
• 1 recipe guacamoleOR

Vegan Egg Rolls Filling

• 1/2 lb. peeled raw shrimp (optional - omit for vegan)
• 2 cups oyster, sh*take or portobello mushrooms
• 2 cups shredded cabbage
• 1 cup julienned carrots
• 2 teaspoons chopped fresh ginger
• 2 Tbs. sesame oil
• 2 Tbs. gluten free tamari
• 1 Tbs. rice wine vinegar or white wine vinegar
• 1 tsp. sugar
• High heat cooking oil (peanut oil works well)

Sauce

• Salsa, hot mustard, gourmet slaw or other sauce of choice

Instructions

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. (see photos above recipe card)

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).