Gluten-Free Fried Egg Roll
Crispy, golden, and irresistibly flavorful, these Gluten-Free Fried Egg Rolls are a game-changer for anyone craving a classic appetizer with a dietary twist! Made with gluten-free egg roll wrappers, they’re stuffed with a savory blend of ground chicken or pork, shredded cabbage, carrots, and delicate hints of garlic and ginger. A splash of gluten-free soy sauce and sesame oil elevates the filling to perfection, while a quick fry in hot oil creates the signature crunchy exterior. Perfectly customizable and ready in under an hour, these egg rolls are the ultimate crowd-pleaser, whether served as an appetizer, snack, or party favorite. Pair them with your favorite dipping sauce for an indulgent, gluten-free treat that everyone will love!
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Recipe Information
Ingredients
- 10 sheets Gluten-free egg roll wrappers
- 1 pound Ground chicken or pork
- 2 cups Cabbage
- 1 large Carrot
- 2 cloves Garlic
- 1 teaspoon Ginger
- 3 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Sesame oil
- 3 stalks Green onions
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 cups Vegetable oil
Instructions
Finely shred the cabbage and large carrot. Mince the garlic and slice the green onions.
In a skillet over medium-high heat, add the ground chicken or pork. Cook until browned, breaking it apart as it cooks.
Add the minced garlic and ginger to the skillet and cook for 1 minute until fragrant.
Stir in the shredded cabbage and carrot, cooking until they have softened, about 5 minutes.
Add the gluten-free soy sauce, sesame oil, and sliced green onions to the mixture. Cook for 2 more minutes. Set aside to cool slightly.
In a small bowl, mix the cornstarch and water to create a slurry.
Place an egg roll wrapper on a clean, dry surface with one corner facing you. Spoon 2 tablespoons of the filling onto the center of the wrapper.
Fold the corner closest to you over the filling. Fold in both side corners snugly against the filling. Roll the wrapper up tightly but gently.
Brush the top corner lightly with the cornstarch slurry to seal the egg roll. Repeat with remaining wrappers and filling.
In a deep saucepan or deep-fryer, heat the vegetable oil to 350°F (175°C).
Carefully fry the egg rolls in batches, cooking for 3-4 minutes each until golden brown, turning occasionally.
Remove the fried egg rolls and drain them on a paper towel-lined plate.
Serve the egg rolls hot with your choice of dipping sauce.
Nutrition Facts
Calories |
5212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.3 g | 614% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 9.4 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2057 mg | 44% | |
*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.
