Everyone can’t believe that this gluten free egg roll recipe isn’t really made with gluten. My husband, who still eats gluten, says they don’t taste any different than the ones he gets orders at PF Chang’s China Bistro. Make them in advance and freeze or serve the 20 – 22 this recipe makes, immediately.
Making in Advance:
I like to break up the portions of this recipe over a couple of days. I first make the filling. The following day, I combine the filling with the egg white and batter and fry the egg rolls. Once fried, you may freeze the egg rolls for future use.
Links You May Need:
San-J Gluten Free Organic Reduced Tamari Sauce (sponsored link)
Gluten Free Egg Roll Recipe with Ground Pork Filling
For the Filling:
- 1 head Napa cabbage finely shredded or chopped
- 1/2 teaspoon salt
- 1 tablespoon sesame oil divided
- 1 pound ground pork 10% fat
- 2 scallions green onions thinly sliced (or 1/4 cup minced yellow onion)
- 1/3 cup julienne cut carrots (matchstick size)
- Handful of sprouts optional
- 1/4 teaspoon Trader Joe’s umami seasoning or mushroom powder (optional)
- 3 tablespoons gluten free hoisin sauce (Dynasty)
- 2 tablespoons gluten free reduced-sodium tamari sauce (San-J) or GF soy sauce or coconut aminos for soy-free: Bragg's
- 1 teaspoon granulated sugar or organic cane juice for vegan
- 3/4 teaspoon salt
- 1 large egg white (optional) (I left it out of mine)
For the Wrappers:
- 1 package Square Three Ladies Rice Papers 20 per package
- Water for soaking the rice papers
For the Batter:
- 2 cups + 2 Tablespoons white rice flour
- 4 large egg yolks
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1-1/2 cups sparkling water* or gluten free beer
- 2 quarts or more of cooking oil for deep-frying
- Sweet Red Chili Sauce (Thai Kitchen) or mild homemade – see above link
To Make the Filling:
A couple of hours before you begin, set your chopped cabbage in a colander and toss with 1/2 teaspoon salt. Transfer to a clean, thin tea towel and ring out as much excess water as you can; set aside.
Heat a heavy skillet over medium-high heat, add 1/2 tablespoon oil, and swirl around the pan.
Add the ground pork, onion, and carrots. Cook until the pork is no longer pink.
Pour in the remaining 1/2 tablespoon oil and add the cabbage, and if using, sprouts; cook 3 more minutes.
Add the hoisin sauce,tamari sauce, sugar, and salt; stir.
If battering and frying the egg rolls the same day, allow the mixture to reach room temperature. Then, toss the mixture with the egg white. Then, evenly distribute the mixture onto a baking sheet, cover, and refrigerate overnight or at least 2 hours. (If you’re making the egg rolls in the following days up to 3], don’t combine the raw egg white with the mixture until just prior to filling. However, do spread the mixture out in the baking sheet as it gives it a chance to dry out.)
To Make the Batter:
Add the rice flour to a large bowl; set aside.
In a separate bowl, beat together the egg yolks, sugar, and salt. Pour in the sparkling water and whisk until combined; set aside.
Fill a large pie dish or baking sheet with about ½ inch of water; set aside.
Place the dry rice papers to the far left side of the counter. Place a water moistened tea towel to the right of the rice papers. Place the filling to the right of the tea towel. Lastly, set out an empty baking sheet for the rolled egg rolls.
Soak one rice paper in the water for 45 seconds. Do not over soak. (Over soaking makes the paper harder to roll.) Transfer the soaked paper to the wet tea towel. (Do not use paper towels or they will stick to it.) Re-wet the towel if 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 as all sides are the same. Add 1/4 cup of filling close to the bottom, nearest you. An ice cream scoop may work best for you, depending on the sizes that you have on hand. Otherwise, use a dry measuring cup. Roll over once and then fold the left and right side towards the center of the filling. Then roll all the way to the top edge. Place the egg roll on the empty baking sheet.
Refrigerate the egg rolls, uncovered, 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 (as shown in the video).
Preheat a deep-fryer or pan filled with at least 3 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 into the batter. Turn it around so that not all of the batter drips off. Gently drop as many as can comfortably fit into the oil (2 is best, 3 if you have a large deep-fryer or 7-quart Dutch oven); turning or dunking the entire egg rolls into the oi to fry all sides. Deep-fry for about 6 minutes or until golden brown and crisp.
Drain on paper towels, and serve warm with your favorite sauce.
You can freeze any fried egg rolls once they reach room temperature. To rewarm, bake in a preheated 350°F oven or 300°F toaster oven for 20 minutes or until thoroughly heated.
*If you wish to use tonic water, omit one of the tablespoons of sugar.