• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gf Asian Foods
0

4 posts in this topic

EGG ROLLS

This is a multi-step recipe:

- egg roll filling

- wrappers

- rolling and frying

EGG ROLL FILLING

(I made this the day before)

ingredients:

Marinade

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

Directions:

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

EGG ROLL WRAPPERS

(this is essentially a crepe recipe...it works for this too)

ingredients:

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

Directions:

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 ROLLING

ingredients:

egg roll wrappers (crepes)

egg roll filling

1 egg, beaten in small dish

directions:

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..

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


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,

Mariann

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

gluten-free Kung Pao Chicken

Marinade:

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)

Oil

Sauce:

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!)

Directions:

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

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,377
    • Total Posts
      935,762
  • Member Statistics

    • Total Members
      65,065
    • Most Online
      3,093

    Newest Member
    CleoTheLeo
    Joined
  • Popular Now

  • Topics

  • Posts

    • Update: I have been taking Chanca Piedra (specifically, Royal Break-Stone, by Whole World Botanicals) on an empty stomach in the morning for the liver-gall bladder and surprisingly my lips are almost normal. I know the peeling lips may be caused by different issues but I hope this info helps someone.
    • Hi Cristiana, I'm so sorry that you are still not feeling well.  When do you go back to your Dr? I wish I could help more, but it's so hard to know what was what when I was on the PPI.  I was diagnosed with celiac and h. Pylori on the same day so I was already feeling awful.  Then I was put on 2 antibiotics with the  PPI.  I do remember feeling terribly nauseous, but just assumed it was the antibiotics.  When I started tapering, I still wasn't feeling well.  It really took months before I started to feel decent.  But I assume that it was the celiac. I really hope you start to see some improvement...((((hugs))))
    • @scorpio it has now been almost 2 years and I am curious if you ever found something that worked for you. My boyfriend suffers from EC as well and I am desperate to find a resolution for his sake. He's been dealing with it for over a year now and it is taking a toll on his work and social life.   Any updates would be helpful
    • I am going through the diagnosis stage as well. My family has strong history for celiac disease, and while I always had discomfort and other symptoms ( some of which i didnt know about) I wasn't tested until recently because I was DEATHLY afraid of needles. The results are highly positive but I am still getting a biopsy in early August. From what I have learned about it is that the endoscopy is beneficial to looking for not only signs of celiac but also other diseases that have similar symptoms to celiac. Because of your mixed result it wouldn't hurt to get a biopsy but it really is personal preference. I understand what you are going through and didn't like the idea much either but I really think it is something that can help you in the long run. P.S. There are lots of testing being done for new medications or other ways to "cure" celiac other than a gluten-free diet. It is my understanding that this can only be covered by insurance with a confirmed diagnosis (biopsy) but I don't need to get into that. The bottom line is that a biopsy is confirmatory especially since the doctors could see in the intestine, so to me, I feel better knowing that there's no chance of going gluten-free for nothing.
    • Hi Everyone!  Thank you for all your responses!  This site is so helpful and I appreciate everyone who replied to my post.   I was able to get an earlier appt with Maureen Leonard who was absolutely wonderful like you all said and after more testing and even a genetics test, my son now has a diagnosis of celiac disease.  He's been gluten free now for a few weeks.  He is doing very well on the diet so far.  He does seem to be sleeping better which was always a problem since he was an infant, so that is a good sign!  We test in 3 months and I hope that his iron levels go up. 
  • Upcoming Events