Gluten-Free Crispy Homemade Egg Rolls
Say goodbye to takeout and hello to these irresistible Gluten-Free Crispy Homemade Egg Rolls, a perfect blend of savory, crunchy, and wholesome ingredients. Wrapped in gluten-free egg roll wrappers, these golden delights are stuffed with a flavorful mixture of ground chicken or pork, tender shredded cabbage, vibrant carrots, and aromatic garlic, ginger, and green onions. A dash of gluten-free soy sauce and sesame oil elevates the filling with a punch of umami flavor. Whether pan-fried to perfection or deep-fried for that signature crispiness, these egg rolls come together quickly in under 40 minutes, making them a great option for easy weeknight dinners or entertaining. Serve them piping hot with your favorite dipping sauce for a gluten-free appetizer that's as delicious as it is crowd-pleasing. Perfect for those craving a healthier spin on a classic favorite!
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Recipe Information
Ingredients
- 10 sheets Gluten-free egg roll wrappers
- 0.5 pound Ground chicken or pork
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 2 pieces Green onions, chopped
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Egg, beaten
- 2 cups Vegetable oil for frying
Instructions
In a large skillet over medium heat, add the sesame oil and sauté the minced garlic and grated ginger until fragrant.
Add the ground chicken or pork into the skillet and cook until browned and cooked through, breaking up the meat into small crumbles.
Stir in the shredded cabbage, shredded carrots, and chopped green onions. Cook until the vegetables are tender, about 5 minutes.
Add the gluten-free soy sauce, salt, and pepper. Mix everything well and turn off the heat. Let the filling cool slightly.
Lay one gluten-free egg roll wrapper on a clean surface. Put a heaping tablespoon of the filling at one corner of the wrapper.
Fold the corner over the filling, then fold in the two sides snugly against the filling, and roll up tightly but gently. Brush a little beaten egg on the last corner to seal the roll.
Repeat with the remaining wrappers and filling.
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add a few egg rolls at a time into the hot oil. Fry them until they are golden brown and crispy, about 2-3 minutes per side.
Remove the egg rolls with a slotted spoon and drain on paper towels.
Serve the egg rolls warm with your favorite dipping sauce.
Nutrition Facts
Calories |
5387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 520.7 g | 668% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 10.4 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
