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Gf Asian Foods

4 posts in this topic


This is a multi-step recipe:

- egg roll filling

- wrappers

- rolling and frying


(I made this the day before)



3 T gluten-free soysauce

1 t cornstarch

1 T water

1 T oil

1/4 t sugar

3/4 lb ground meat (I used chicken)

4 T oil

1 T cooking wine

1/2 t sugar

5 cups shredded green cabbage (about 3/4 of average head)

3/4 t salt

1/2 cup shredded carrots

2 green onions, finely chopped

1 T cornstarch mixed with 3T chicken broth or water


1. combine marinade, and add meat, mix and set aside

2. heat wok with 2 T oil, when hot, add meat and stir fry until color changes

3. add wine and sugar, stir fry another minute or two

4. transfer to bowl, set aside

5. wipe out wok, reheat with remaining 2 T oil

6. add cabbage and carrots, stir fry several minutes until wilted

7. add salt and green onions, stir fry one minute

8. return meat to wok, mix through

9. move mixture to sides of wok, leaving clearing in the center

10. remix cornstarch and water/broth and add to center of wok, stirring constantly

11. mix thoroughly

12. transfer to bowl to cool, can refrigerate day or two until ready to roll


(this is essentially a crepe works for this too)


4 large eggs

1 t salt

1 cup gluten-free flour (i use Bette Hagemans featherlight)

1 and 1/4 cup water

1 T oil


1. Beat eggs with salt (I use cuisinart)

2. Add flour, mix well

3. Slowly add liquids, scrape sides of bowl if flour sticks

4. Pour into 1 quart measuring cup with spout and chill until bubbles go down (sometimes I don't bother to wait, but then the crepes have air holes in them)

5. To cook crepes, use 2 8-inch nonstick fry pans simultaneously (if you only have one, its OK, just takes longer)

6. heat pans over medium to medium-high heat, very lightly oil bottoms

7. when pans are hot, pour crepe batter into bottom, quickly swirl to coat bottom evenly, then pour off excess batter back. (you need to work quickly to avoid thick crepes - practice makes perfect)

8. when edges start to curl up and brown slightly, then tip pan bottom side up and bang on countertop to release crepe (sometimes you need a knife to release edges)

9. continue making crepes until all batter is used. Stack slightly cooled crepes ontop of each other like pancakes.

10. makes about 25-30 crepes



egg roll wrappers (crepes)

egg roll filling

1 egg, beaten in small dish


1. have all ingredients on work counter

2. place one crepe in front of you, and spoon about 1 and 1/2 tablespoons of filling about inch up from edge of crepe closest to you

3. bring bottom edge over filling and roll away from you one full turn

4. brush some egg over exposed edges of crepe

5. fold right and left sides of crepe over top, toward center

6. keep rolling upward/away from you until you have an tube-shaped roll

7. place on counter with seam-side down..egg will keep it sealed.

8. continue as above until you run out of crepes or filling (hopefully, you'll have about 25+ egg rolls)

9. Fry in 2 inches of hot oil (325 degrees) for a few minutes, until browned

10. drain on paper towels

11. can be frozen after frying - to reheat, just place in hot oven (400) for about 15-20 minutes

It's alot of work, but makes me happy! Enjoy..


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Sara, It sounds yummy! :D I don't know if I want to go through trying to make enough wrappers to feed my large family.

Does anyone know of any brands of egg roll wrappers that are gluten-free? I know that the filipino lumpia wrappers are made from wheat and rice flour (and I was very disappointed to find this out, since it will make family parties harder). I have heard that I will have better luck finding rice based products at chinese asian markets. I just thought if I had a brand in mind when I went looking it would help in my search.

God bless,



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Mariann - you can use rice paper wrappers (look in an asian market or in the asian section of your grocery) They are extremely thin translucent circles about 8 inches across. they need to be dipped in water first (briefly) to soften, then roll in the filling. I've tried them - they are more like spring rolls than egg rolls though


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gluten-free Kung Pao Chicken


2 tsp cornstarch

2 tsp gluten-free soysauce

2 tsp sherry

1/2 tsp dry mustard

1 egg white

3 - 4 boneless, skinless chicken breasts, cut into 1 inch cubes

Vegetables of your choice (waterchestnuts, red or green bell peppers, zuchinni, carrots, broccoli, onions etc.) cut into 1 inch size pieces

dry roasted peanuts (optional)



5 TBSP gluten-free soy sauce

3 TBSP sherry

2 tsp sesame oil (I use toasted variety)

1 tsp sugar

2 TBSP water

1 TBSP cornstarch

1/4 tsp cayenne pepper (omit if you don't like spicy, add more if you like it hot!)


1. Cook rice of your choice, if desired. (that way it'll be done when stir fry is ready)

2. Mix marinade, and toss chicken cubes to coat. Let sit while preparing veggies

3. cut veggies

4. mix sauce, set aside

5. Cook chicken in oil over high heat, stirring often. ( I use a wok, but a big fry pan with high sides will do)

6. remove chicken, set aside

7. Add more oil to pan, if needed and stir fry veggies (start with ones that require the longest to cook - ie the carrots, broccoli, end with the quicker cooking ones - ie the peppers, mushrooms, zuchini)

8. Return chicken to pan

9. Stir sauce, then add to pan and stir constantly to coat everything

10. Toss in handful of peanuts, if desired, mix.

Serve immediately over rice, or lower heat to simmer until ready to serve.

Enjoy! Sara


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