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Gluten-Free Egg Rolls

A crispy deep-fried egg roll which tastes like the real thing! Fill with barbecued Chinese pork and Napa cabbage (recipes provided),or your favorites, or even left-overs!

Ingredients:

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Photo: CC--miss karenFor the Filling:

  • 1 Tablespoon + 1 ½ teaspoons cooking oil, divided
  • 3 eggs, beaten
  • 1 head Napa cabbage, finely shredded or chopped
  • 1/2 carrot, julienne cut (matchsticks)
  • 1 recipe Chinese Barbecue Pork*, julienne cut, (or left over chicken w/BBQ sauce)
  • 2 shallots (green onions), thinly sliced (or 2 Tablespoon minced yellow onion)
  • Handful of sprouts (optional)
  • Handful of mushrooms, julienne sliced (optional)
  • 1 Tablespoon gluten free soy sauce
  • 1 teaspoon sugar or evaporated cane juice
  • 3/4 teaspoon superfine sea salt
  • For the Wrappers:
  • 1 package Three Ladies Rice Papers, square or round
  • Filtered water
  • 1 7/8 cups white rice flour
  • 4 large egg yolks
  • 2 cups cow's milk, (or dairy-free susbsitute)
  • 2 teaspoons sugar
  • 1 teaspoon fine sea salt
  • 2 quarts or more of cooking oil for deep-frying


Instructions:

  1. Set your chopped cabbage in a colander; squeeze out as much excess water as you can.
  2. On medium heat, add 1 1/2 teaspoons of oil in a wok or large skillet.
  3. Pour in beaten eggs and scramble. Set aside to cool and then chop.
  4. Add 1 tablespoon of oil in the same pan and preheat.
  5. Add the carrots, and onion, if using yellow onion; cook for 2 minutes.
  6. Add cabbage and cook for 3 more minutes.
  7. Add the pork, green onions (if using), soy sauce, salt, and sugar; continue cooking until the vegetables soften, about 6 minutes.
  8. Add chopped egg and toss.
  9. Spread the mixture out onto a baking sheet and refrigerate to cool, about 1 hour. You'll find the juices will be absorbed once cooled. If not using immediately, cover once cooled and keep refrigerated. Use within 2-3 days.
  10. Add the flour to a large bowl.
  11. In a separate bowl, beat egg yolks, salt and sugar; add milk and whisk. Add the wet ingredients to the dry and whisk thoroughly; set aside.
  12. Fill a baking sheet with about 2 cups of room temperature water. Soak one rice paper in the water, right before you are about to fill one, for 5 seconds (as suggested by Three Ladies brand). Do not over soak. The paper will still appear hard, but will soften very soon. Place it on a damp tea towel. Do not use paper towels or they will stick to it. Rewet the towel as needed.
  13. If using square rice papers, place one in front of you so that it appears as a diamond shape. If using round ones, it doesn't matter. Add 3-3 1/2 tablespoons of filling close to the bottom. An ice cream scoop with spring action works well for this. Roll towards the middle and stop. Fold in the left and right corners. Then roll all the way to the top edge.
  14. When you are almost done with rolling, preheat a deep-fryer or pan filled with 2" of oil to 375°F. A deep-fryer works best, as it is difficult to keep the temperature even over the stove. However, it can be done. 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.
  15. Using metal tongs, dip one at a time into the batter, shaking off excess; gently drop as many as can comfortably fit into the hot oil; turning occasionally.
  16. Deep-fry for about 7 minutes or until golden brown and crisp. They may look brown enough at 5 minutes, but they will not be crisp enough.
  17. Drain on paper towels, and serve warm with your favorite sauce. I used half of the thickened sauce from my Chinese BBQ Pork recipe* and half of my Tomato-Free Barbecue Sauce recipe*.

*Visit my site for these recipes!

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3 Responses:

 
Chris
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
23 Oct 2014 9:41:00 AM PDT
Your recipe doesn't make any sensse!

 
Jill
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Aug 2015 8:08:13 PM PDT
I intend to try this recipe, but will leave out the part about:
1 7/8 cups white rice flour
4 large egg yolks
2 cups cow's milk, (or dairy-free substitute)

I have no idea what place that has in this recipe? If you leave that out, it looks fantastic!!! Thank you so much for pointing out the Three Ladies Rice Papers, I didn't know these existed, I love the sound of these!!!!! YUM.

 
Jill
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Aug 2015 8:14:12 PM PDT
Now I understand - you wrap in the rice papers, dip in the batter, then deep fry! OK!! (sorry) I Am Going To Try This!!




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Call your doctor's office and ask them to relay your request to the doctor to amend the test request, they should be able to sort it without an additional meeting and delay. Worth a try anyway I think the Biocard tests TTG IGA and it may give you an indication. Do post your results here as I'm sure others will be interested in its effectiveness. If it's negative however remember that there are several celiac tests for a reason. Some test on one, some on another etc... However my guess is your doctor will dismiss them and want their own testing. That's the usual experience.

Waiting for the EMA, I bet. Keep advocating! this is interesting. If celiac disease is excluded, she might still have a gluten sensitivity. There just is not specific test for that. http://theglutensummittranscripts.s3.amazonaws.com/Dr_Umberto_Volta.pdf

I think all the flavors are all gluten free. I buy them at my local grocery store which is a Kroger store. Amazon has them too. Jenny at "The Patient Celiac" uses them too (she is a preemie doctor who has celiac disease).

Thanks Frieze, I'm planning on filing a complaint in the next few days.

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