Could you give up your recipe for egg rolls? I have been looking for a way to make them.
Sure... It's pretty simple really (well, I think it is...)
Please note that I don't do too much "measuring" with this recipe. I just "eyeball" it and taste it ... This recipe will make about 6 small-to-medium egg rolls. Your measurements may be more or less depending on preferences and amount you intend to make.
1/2 bag of coleslaw mix/shredded cabbage (I use the kind without carrots)
1 small chicken breast, cut into very small pieces (or whatever meat you want to use, or meatless)
oyster sauce (Lee Kum Kee Choy Sun Brand)
chili oil (optional)
dash of soy sauce (whichever gluten-free soy sauce you prefer)
rice paper spring roll wraps (I used the smaller, "bread plate" sized, round wrappers.)
Start by heating a large skillet on med-high/high heat. Add about 2 Tbsp of vegetable oil and 2 Tbsp of sesame oil. Add about 1-2 tsp (or more) of minced garlic and the chicken. Cook until the chicken is no longer pink and add cabbage. Cook until cabbage wilts and softens a bit (or until to whatever degree of "cooked" you prefer). Add a dash (or 2) of ground ginger. Add 2 Tbsp (or so) of oyster sauce. Just enough to coat the filling, not enough to make it "soupy" or anything.
Add a few drops of chili oil (optional... gives it just a little kick) and a dash of soy sauce.
Continue cooking for about 30 secs - 1 min. Just enough for everything to get all incorporated and yummy. You can taste and decide if you would like to add any additional spices/sauce.
When it's done, dump it all out onto a plate or dish lined with paper towels and let it cool COMPLETELY (I did for about 1 hour to be safe).
These can be a little tricky to work with (at least for me) but I developed a bit of a trick to make them work better for me.
*Line a cookie sheet with foil and spray it with a bit of cooking spray (or use a little bit of vegetable oil and spread it around the foil. This makes it much easier to work with the wraps, as they get sticky when you go to wet them to work with them.*
Get a dish of boiling water (some people use other methods to wet the wraps, but this works for me). When you get the wraps they are sort of hard, and you have to wet them with the boiling water to be able to fold them.
*Another note, because the wraps are so thin and I like a more substantial wrapper with my rolls, I used 2 wrappers for one roll. Just lay them together before you wet them. When you dip them in the water, they will stick together.*
Dip your wrappers until they begin to soften and then carefully pull them out of the water. If you pull them out too quickly, they will fold in on themselves and are a nightmare to get straightened out.
Lay them out on your cookie sheet and fill with about 2 Tbsp of filling. Fold the top and bottom ends up, and then start from one side and roll, making sure the top and bottom stays tucked in. Place on your cookie sheet, and continue until all of your rolls are done.
What I did next was to let them "set up" in the fridge for about an 30 mins or so, just to make sure everything stayed in place when I fried them.
Then, fry in vegetable oil (with a bit of sesame oil added if you like) on very high heat for a few minutes on each side. If you use a deep fryer or sauce pan, it will work better, I think. Another note, try to fry them one at a time, because I learned (the hard way) that if you put more than one in at once, they will float towards each other and stick together. They can be separated when they are done, but, again, it's a pain. Also, I found that they didn't "brown" the way I am used to my pre-gluten-free egg rolls browning. I guess because it's a differen't wrapper. They still get crunchy, but not as "golden" as I remember other egg rolls to be.
Drain WELL on paper towels and serve with gluten-free sauce of choice (I like duck sauce).
That's it!! You know, now that I read over this, it sounds A LOT more complicated than I intended, but I promise it's not as "long and involved" as it sounds.