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).
