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JustMeInMD

Member Since 11 Jul 2007
Offline Last Active Oct 25 2007 08:15 AM
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Posts I've Made

In Topic: Gluten Free Oyster Sauce

17 August 2007 - 12:00 PM

Could you give up your recipe for egg rolls? I have been looking for a way to make them.
Yellow Rose


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 :P ... 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.

You'll need:

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)
vegetable oil
sesame oil
chili oil (optional)
ground ginger
minced garlic
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.)

Filling
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).

Wraps
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. ;)

Enjoy! :D

In Topic: Gluten Free Oyster Sauce

17 August 2007 - 09:56 AM

Just another note about this sauce...

I mentioned that I found it at Giant. I also wanted to mention that I found it at my local asian food market (I'm fortunate enough to have 4 of them all within a 10 min drive of my house) and I found a MUCH BIGGER bottle of it, for the same price as Giant.

So, for those of you who are looking for this, try an Asian food market first and try Giant next. You COULD try Whole Foods as an absolute last resort, but it's quite a bit more (at least near me) than even Giant's price.

As a bit of a sidebar, I made egg rolls with this sauce (using rice paper spring roll wraps, of course) with this, and my roommate/best friend (who is not gluten-free) said that they were the best egg rolls she ever had. She ate FOUR (!)of them and is already begging me to make more this weekend...!!

In Topic: Gluten Free Oyster Sauce

31 July 2007 - 09:10 AM

I just found this sauce yesterday at my local Giant. It was in the "international foods" aisle.

I bought it, but haven't tried it yet.


Ive been looking for it for more than year here in hawaii with no luck and jut had to create other sauces with san-j soy sauce and fresh ginger and garlic.
Plpease let me know if you find some
ken


In Topic: Symptom Check

25 July 2007 - 03:52 PM

I'm newly gluten-free (well, permanently anyway), but my lifelong symptoms (that went away after I did a gluten-free trial) are:

-Bloating
-Gas (especially at night)
-D and C (mostly in the a.m.)
-Horrible, gnawing hunger pain about 1 hour after eating
-nausea
-vomiting
-headache
-indigestion
-intermittent tingly fingers/toes
-spacey-ness

In Topic: Please Tell Me This Gets Better...

25 July 2007 - 03:36 PM

Hi! I'm sorry I missed your last post. I would have welcomed you earlier.

I also live in MD. I have celiac disease and have had diabetes for 29 years. My mother was diabetic, and my brother has celiac disease and diabetes. My father had ulcerative colitis and had an iliostomy about 30 years ago. I would not be surprised if he also had celiac disease, they probably did not test for it back then.

If you live anywhere near Westminster, maybe we can meet somewhere for pizza :lol: .

There are a lot of mainstream foods that are gluten free.

The food on this site will list anything with gluten in the ingredients:

http://www.glutenfre...donothidegluten
Kraft will also list any gluten in the ingredients.
Orida has a website with a list of gluten free products.
Newman's has a website that will list gluten free products.

...Just a place to start.

Cindy


Hi Cindy!

Yay for another MD girl! :D

I'm in Montgomery County (Silver Spring), so I'm not exactly close to Westminster, but I have friends that I visit in Baltimore County so, perhaps one day we can set something up! Thanks for all the info...

Hugs