recipes / Lunch / Gluten Free Dairy Free Egg Rolls

Gluten Free Dairy Free Egg Rolls

A good egg roll is hard to resist. The crispy shell gives way to a warm filling of cabbage, carrots and meat mingled with the nuances of soy sauce and sesame oil. These egg rolls are gluten and dairy free so you can indulge without fear.
8 Servings Meet The Cook LisaProfile Lisa Print
Gluten Free Dairy Free Egg Rolls

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. To prepare egg rolls, combine flour and xanthan gum in a large mixing bowl. Add eggs, and egg whites, beating together.
  2. Gradually add water, 2 Tablespoons at a time, continuing to beat. Dough should be smooth but stiff.
  3. Separate the dough in half, forming into equal sized round balls, kneading until smooth.
  4. On a lightly floured surface, roll dough out as thin as possible.
  5. Using a pizza cutter, cut dough into equal sized rectangles.
  6. Repeat with remaining dough.
  7. In a bowl combine soy sauce, white vinegar, honey and cornstarch, whisking until combined.
  8. In a large skillet, heat half of sesame oil over medium high heat and cook garlic.
  9. Add coleslaw and half of the sauce mixture, reduce heat to medium low and continue to cook.
  10. Add ground turkey, green onions, remaining sesame oil and remaining sauce. Cook until heated through.
  11. Remove from heat. Divide filling between squares of dough.
  12. Roll dough egg roll style around meat filling.
  13. Heat half of canola oil in a non stick skillet. Fry egg rolls in batches, 1 minute per side, adding more canola oil when necessary

Freezing Directions

Why would I want to freeze this?

  1. To prepare egg rolls, combine flour and xanthan gum in a large mixing bowl. Add eggs, and egg whites, beating together.
  2. Gradually add water, 2 Tablespoons at a time, continuing to beat. Dough should be smooth but stiff.
  3. Separate the dough in half, forming into equal sized round balls, kneading until smooth.
  4. On a lightly floured surface, roll dough out as thin as possible.
  5. Using a pizza cutter, cut dough into equal sized rectangles.
  6. Repeat with remaining dough.
  7. In a bowl combine soy sauce, white vinegar, honey and cornstarch, whisking until combined.
  8. In a large skillet, heat half of sesame oil over medium high heat and cook garlic.
  9. Add coleslaw and half of the sauce mixture, reduce heat to medium low and continue to cook.
  10. Add ground turkey, green onions, remaining sesame oil and remaining sauce. Cook until heated through.
  11. Remove from heat. Divide filling between squares of dough.
  12. Roll dough egg roll style around meat filling.
  13. Heat half of canola oil in a non stick skillet. Fry egg rolls in batches, 1 minute per side, adding more canola oil when necessary
  14. Flash freeze on baking sheet.
  15. Once frozen, divide between indicated number of gallon freezer bags, label and freeze.

Serving Day Directions

  1. Reheat in microwave for 1-2 minutes.

Pin It on Pinterest

Share This