As I announced in my newsletter yesterday, I was about to make my gluten free egg rolls recipe using leftover turkey. Well, one of my ingredients that I use for the outer crust wasn’t fresh. So, I had to use an alternative that worked better than the original ingredient. I just had to share this new recipe! It’s so simple to fill these gluten free egg rolls with any leftover cooked meat. Enjoy!
The ingredient that wasn’t fresh was my almost flat sparkling water. I ended up using about two-thirds beer (as I had already poured in some of the water when I noticed it was almost flat). The beer worked well without leaving any beer flavor. I have used it to fry onion rings but never thought of using it in egg rolls. It works out incredibly well. However, you can always use sparkling water. They just don’t turn out as crisp and take longer to crisp during cooking.
Make these crispy gluten free egg rolls. They taste just as good as their gluten counterparts! You can fill them with your favorite meat, egg, or veggies.
Ingredients:
Instructions:
Tips
*A deep-fryer works best, as it takes much effort to maintain a steady oil temperature on the stovetop. 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.
To Make Ahead: Place unbattered egg rolls on a parchment-lined baking sheet, spaced apart, and freeze. Transfer to resealable freezer bags. To defrost, lay them out at room temperature, separately, so they do not stick to each other.
When deep frying, the more salt you use in the batter, the less oil the egg rolls will absorb during frying.
Do not place more egg rolls in a deep-fryer or skillet than can float to the top without touching each other. Overcrowding reduces crispness and absorbs more oil due to the lower temperature.
Alternative Peanut Dipping Sauce: I haven't tried this sauce yet, but the ingredients consist of creamy peanut butter, hot water, honey, sriracha, and garlic. I'll add the amounts when I get around to making this sauce. If you're adventurous, use your own judgment.
The purpose of the egg white in the filling is to hold the filling together. You can omit it if you prefer but expect the a small amount of filling to fall into the dipping sauce.
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