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Crispy Gluten-Free Egg Rolls Recipe

Chosen Team

Crispy Gluten-Free Egg Rolls

 

Made without the typical wheat-filled wonton wrappers, these egg rolls use rice paper so they’re gluten-free.

Crispy Gluten-Free Egg Rolls with Sesame Dipping Sauce

Fill them with a traditional pork or shrimp mix and fry them up lightly in our Avocado Oil.  The thin sheets of rice paper give that satisfying crispy crunch that’s even more delicious when dipped into a sauce made with toasted sesame oil.


Makes: 24 small egg rolls

Ingredients

For the rolls

  • 1 lb ground pork or chopped shrimp
  • 2 carrots, shredded
  • 1 cup jicama, shredded
  • 1 cup napa cabbage, shredded
  • ½ cup mushrooms, chopped small
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 egg, whisked
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 pack small round rice paper sheets*
  • Chosen Foods Avocado Oil for frying
  • A clean spray bottle filled with filtered water for wetting the rice paper


For the sauce

  • 2 tbsp Oi! Toasted Sesame Oil
  • 1 tsp fish sauce
  • 1 lime juiced
  • 1 tsp raw honey
  • 1 chili chopped (or sub a pinch of chili flakes)
  • 1 green onion chopped
  • 2 cloves garlic minced
  • ½ cup warm water


Instructions

  1. Mix the ground pork (or shrimp), carrots, jicama, napa cabbage, mushrooms, shallot, garlic, egg, sea salt, and black pepper in a large bowl.  Use clean (or gloved hands) to squeeze it together well until the vegetables have softened and it’s a uniform mix.
  2. Fill a wide, deep skillet with approximately 1” avocado oil.  Heat to 330-350°F. While the oil is warming up, prep the egg rolls.
  3. One roll at a time, use a spray bottle filled with filtered water to spray one sheet of rice paper on both sides.  Allow it to sit moistened for about 60 seconds, or until it’s soft enough to roll.  Place about 2 tablespoons of the filling mix toward the bottom of the rice paper circle and fold the bottom up over top of the filling.   Only after folding the paper over the topping, THEN fold the sides in and finish rolling the paper tight, like wrapping a burrito.  Set the roll aside on a plate with the seam side down.  Continue with the remaining filling.
  4. Once the oil is hot, fry the rolls in batches.  Be careful not to let them touch when first added to the pan or they may stick together.  The rice paper will bubble a bit at first but the bubbles should calm down toward the end of the frying process.  If the oil gets too hot, the rice paper may bubble so much that the filling will come out.
  5. Fry until crispy and lightly golden, about 6 minutes per roll.  Turning the rolls in the oil every few minutes will help them to brown evenly.  Remove the fried rolls to a plate lined with a paper towel to catch the grease.
  6. Prepare the sauce by combining all the sauce ingredients in a small bowl.  Serve with the rolls within minutes of frying.  The longer they sit, the softer they will get.


Recipe Notes

For a quicker process, use large rice paper sheets.  The amount of filling placed in each roll with double and you’ll end up with about half as many larger rolls.

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