I’m thinking of starting a new category for my blog called, “Foods You Wish Were GF, But Aren’t… But Now Are!” This one took several tries to get it right, thanks to some really tough criticism from my gluten eaters who pushed me to keep making it so it could be as close to perfect (and crispy) as possible. They are really easy to make, once you get the hang of it (I’ve included a visual guide below to show you the technique). They do come out amazingly hot and crispy, and by eliminating the chicken or shrimp, can quickly become vegetarian. They are also grain free and dairy free too! Another BONUS feature: CONVENIENCE! You can freeze and reheat them – and they still retain their crispy goodness – just like those gluten filled ones out there! Hope you find this one replaces a memory for you!
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
For the Filling:
- 2 Tablespoons Oil
- 1 Cup Cabbage, Shredded
- 1/3 Cup Carrot, Shredded
- 1/3 Cup Onion, Sliced thin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Ginger (or 1/2 teaspoon fresh, shredded ginger)
- 1/4 teaspoon Salt
- 1/2 Cup Chicken or Shrimp, Cooked, shredded or chopped
For the Wrappers:
- 1/2 Cup Cassava Flour
- 1/4 Cup Tapioca Flour
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Cream of TarTar
- 1/4 teaspoon Salt
- 4 teaspoons Oil
- 1/4 Cup Egg Whites
- 3 to 4 Tablespoons Water
- Make the Filling - Heat the oil in a frying pan, then add all the other ingredients and cook until the vegetables are softened, about 5 minutes or so.
- Remove from heat and allow to cool down, then divide into four equal parts.
- Now make the wrappers - Combine the dry ingredients in a small bowl.
- Add the liquids, and 3 Tablespoons of the water. You should have a smooth, not sticky ball form. If it's dry and cracks when you press on it, work the last tablespoon of water into the dough. If the dough seems too moist, then wait a few minutes to let the cassava flour do some absorbing, then add more cassava flour, a teaspoon at a time, until you get a smooth ball.
- Cut a few pieces of parchment paper (about 6" x6" squares).
- Divide the dough into four equal pieces.
- Heat 1/2" of oil in a small frying pan.
- Create the wrapper by rolling the dough between the two sheets of parchment into a 6" x 6" circle, or place in a tortilla press for the fastest and easiest option. (See the photo guide on the website for visual instructions)
- Gently peel off the top layer of parchment. (Peeling the paper back, keeping it low and close to the wrapper works better than pulling upward on the paper). Place the parchment back on top of the wrapper and gently flip the wrapper (parchment and all) to the other side and peel back the parchment to make the wrapper easier to work with.
- Place one portion of the filling in the middle of the wrapper.
- Fold one side up over the filling (no further than the middle of the wrapper) and gently peel back the paper. It the wrapper doesn't want to release, run your fingernail along the edge of the paper side to help loosen it).
- Now fold the sides, one at a time, and peel back the paper.
- Fold the remaining edge of the wrapper up and over the egg roll, using the paper to gently press the dough together and seal the filling inside.
- Roll the egg roll to the edge of the paper and carefully place the egg roll , seam side down, in the middle of the pan of hot oil. You can discard the parchment, or reuse it for your next roll.
- Fry for a few minutes then gently turn it so you can brown another side. If you are too rough with it, the wrapper may split open. Keep cooking each side until browned all around.
- If the ends haven't cooked through, use tongs to carefully tilt it to give the ends some crisping.
- When the egg roll is cooked, place on a paper towel.
- Repeat for the other egg rolls. You can use a larger pan to cook a few of then at one time, but make sure you give yourself enough room between the egg rolls to turn them, as you don't want them to touch one another until they are fully cooked.
- Serve with your favorite GF sauces and mustards.
- If you have or want leftovers, wrap them in plastic wrap and a freezer bag and freeze.
- To reheat, place the rolls on a parchment lined pan and heat at 375 degrees F for 20 minutes or until heated through.
BE CAREFUL WITH THE HOT OIL! If you prefer to use a deep fryer, it should work, but I have not done so yet.
A tortilla press may be something to look into. I use it for this recipe, but also for my various ravioli recipes.
We were so excited when we discovered these could be frozen and reheated and still retain their crispy goodness!