Though the filling may not be easy, the actual making of the outer shell of these gluten free egg rolls is extremely easy. And you can always fill it with left overs, meat and or veggies. I have seen a recipe or 2 online that calls for rolling your own dough. I was just not up for that! Number one, gluten free dough is difficult to work with in many cases, and number two, simply put, it’s too much work if you’re going to make 2-3 dozen egg rolls. Remembering my batter that I use for my onion rings, I tweaked it and used it for these gluten free egg rolls. The egg yolks and the sugar help the browning and crispness. And after trying a number of batter thicknesses and cooking temperatures, I finally came out with the perfect crispness I desired. I hope you enjoy this gluten free recipe as much as we did. They are addicting, especially if you haven’t had any in awhile!
*Update – Feb. 12, 2015 – I recently experimented with using a higher ratio of sparkling water. I used one 8.45 ounce bottle of sparkling water (Pierrier) and 1 cup milk. It was a little thin. So, I added about 1 1/2 tablespoons of rice flour. It turned out crispier, but not as brown. See the below image for the results:
Easy Gluten Free Egg Rolls – Eggrolls (BBQ Pork)
No need to make any dough, roll it or cut it out. Just use rice papers and an easy batter recipe to make these crispy gluten free egg rolls. Yummy!
To Make the Filling:
- Set your chopped cabbage in a colander; squeeze out as much excess water as you can.
- On medium heat, add 1 1/2 teaspoons of oil in a wok or large skillet.
- Pour in beaten eggs and scramble. Set aside to cool and then chop.
- Add 1 tablespoon of oil in the same pan and preheat.
- Add the carrots, and onion, if using yellow onion; cook for 2 minutes.
- Add cabbage and cook for 3 more minutes.
- Add the pork, green onions (if using), soy sauce, salt, and sugar; continue cooking until the vegetables soften, about 6 minutes.
- Add chopped egg and toss.
- Spread the mixture out onto a baking sheet and refrigerate to cool, about 1 hour. You'll find the juices will be absorbed once cooled. If not using immediately, cover once cooled and keep refrigerated. Use within 2-3 days.
To Make the Batter:
- Add the flour to a large bowl.
- In a separate bowl, beat egg yolks, salt and sugar; add milk and whisk. Add the wet ingredients to the dry and whisk thoroughly; set aside.
- Fill a baking sheet with about 2 cups of room temperature water. Soak one rice paper in the water, right before you are about to fill one, for 5 seconds (as suggested by Three Ladies brand). Do not over soak. The paper will still appear hard, but will soften very soon. Place it on a damp tea towel. Do not use paper towels or they will stick to it. Re-wet the towel as needed.
- If using square rice papers, place one in front of you so that it appears as a diamond shape. If using round ones, it doesn't matter. Add 3-3 1/2 tablespoons of filling close to the bottom. An ice cream scoop with spring action works well for this. Roll towards the middle and stop. Fold in the left and right corners. Then roll all the way to the top edge.
- Refrigerate the egg rolls, if you have time. They become stiff and are easier to deep-fry this way. Alternatively, you may fry them immediately, but they bend easily.
- Preheat a deep-fryer or pan filled with a minimum of 2 inches of oil to 375°F. (A deep-fryer works best, as it is difficult to keep the temperature even over the stove. However, it can be done. Just note that when you add the egg rolls to the oil the temperature drops significantly, especially if the egg rolls just came out of the refrigerator.)
- Using metal tongs, dip one egg roll at a time in the batter. Turn it around so not to allow all of the batter to drip off. Gently drop as many as can comfortably fit into the oil; turning occasionally. Deep-fry for about 7 minutes or until golden brown and crisp. They may look brown enough at 5 minutes, but they will not be crisp enough.
- Drain on paper towels, and serve warm with your favorite sauce. I used half of the thickened sauce from my Chinese BBQ Pork recipe and half of my Tomato-Free Barbecue Sauce recipe.
When deep frying, the more salt you use in the batter, the less oil will be absorbed during frying. Base your decision on any dietary restrictions.
The Three Ladies brand of rice papers I only had 26 papers, but if you fill them with about 4 tablespoons filling it should work out well with the filling above.
The use of sparkling water instead of milk creates a crisper roll, however, milk creates a darker crust. The darkness of the milk effects the color as well. In the photo above, I used homemade almond milk.
To freeze uncooked,unbattered egg rolls place them on parchment lined baking sheet, without any of them touching, and freeze. Then store in a freezer bag. To defrost lay them out separately so they do not stick to each other.
My deep-fryer used 7 1/2 cups of oil to fill to the top line. Do not place more egg rolls in than what can float to the top without touching each other.
Usually, it is suggested to hold the egg rolls in the hot oil until they are no longer raw. You may do this, however, it will leave marks in the batter. I suppose it's better then taking the chance that they will stick to the basket of your fryer. Do whatever works best for your method of frying.
The reason why I suggest using Three Ladies Rice Papers is because I heard that they are free of gluten cross-contamination. You may find them online or at Asian markets or at Amazon.com (see below).
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