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Gluten Free Egg Rolls

Gluten Free Egg Rolls Recipe

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 oz ground pork
  • 2 cups finely shredded green cabbage
  • 1 medium carrot, grated
  • 3 scallions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp minced fresh ginger
  • 2 tbsp tamari
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • ½ tsp cornstarch
  • 8 rice paper wrappers (8 inch rounds)
  • 1 tbsp neutral oil, for brushing
  • 2 tbsp tamari (for dipping sauce)
  • 1 tbsp rice vinegar (for dipping sauce)
  • 1 tsp honey or maple syrup (for dipping sauce)
  • A pinch of red pepper flakes (for dipping sauce)

Method
 

  1. Cook the ground pork in a skillet over medium heat until no longer pink, about 4 minutes. Add garlic, ginger, and scallions and stir for 30 seconds. Add cabbage, carrot, tamari, sesame oil, vinegar, and cornstarch. Cook 3 minutes, then stir for 1 minute more. Cool 10 minutes.
  2. Soften one rice paper wrapper at a time by dipping it in warm water for 5 seconds. Lay it on a damp towel.
  3. Place ¼ cup filling on the bottom third of the wrapper, shape it into a log, fold up the bottom, fold in the sides, and roll tightly. Brush with oil and place seam side down on a parchment lined sheet pan.
  4. Bake at 425°F (220°C) for 10 minutes, flip, and bake another 8 to 12 minutes until golden and crisp.
  5. Whisk together the dipping sauce ingredients and serve alongside the hot egg rolls.

Notes

Let the rolls rest on the sheet pan for a minute after baking; they crisp up a touch more as they sit. If you double the recipe, bake in two batches so the pan isn’t crowded.