There are a number of Chinese foods that are naturally gluten free, or can be made gluten free with a minimal amount of work; however, egg rolls is not one of them! With that said, there are in fact options. With a lot of work you can use this gluten free recipe to make gluten free egg rolls.
If you’d like to check out other recipe ideas, check out our gluten free recipes page!
Gluten Free Egg Rolls Recipe
Egg Roll Ingredients:
- 1 pound ground pork
- 1/2 head cabbage, thinly sliced
- 2-4 carrots, grated
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 2 tablespoons Hoisin sauce (gluten free)
- 2-3 Tien Tsin peppers
- 2 tablespoons peanut oil
- 1 tablespoon kosher salt
- 1 teaspoon ground Szechuan or black pepper
- 1/4 teaspoon 5-Spice Powder
- 1 package round rice paper wrappers (about 30 wraps)
Egg Roll Directions:
- Heat oil in a large skillet or wok until it’s hot and starts to shimmer.
- Add the Tien Tsin peppers and fry 2-3 minutes until very dark brown, but not burnt.
- Remove peppers and reduce heat to medium.
- Add pork, garlic, and onion.
- Cook until the pork is evenly browned.
- Add the cabbage and carrots.
- Mix well and cook until the carrots start to soften and the cabbage is a bright green.
- Remove pan from heat and add Hoisin sauce, salt, pepper, and 5-Spice powder. Mix well to combine.
- Let filling cool for 30 minutes.
- Dip wrappers one at a time into pan of hot water to soften – 30 seconds or so. You want them pliable, but not so soft that they tear. (Assembling the egg rolls goes a lot faster if you have 1 person soaking the wrappers and 1 rolling the egg rolls)
- Lay the wrapper on a tea towel.
- Spoon about a 1/4 cup of the filling onto the lower half of the wrapper.
- Fold the bottom edge of the wrapper over filling, fold over both sides, and continue rolling.
- Place seam side down on a sheet of parchment paper.
- We baked our egg rolls for about 10 minutes at 350°F.
- You can also deep-fry them in small batches, cooking until they are golden brown and crispy (about 3 minutes).