Gluten Free Dairy Free Egg Rolls

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Ingredients

8 servings
  • 2 cups Flour, Gluten Free All Purpose Order Now!
  • 1 teaspoon Xanthan Gum
  • 2 individual Egg
  • 2 individual Egg Whites
  • 5 tablespoons Water, Hot
  • ½ cups Canola Oil
  • 3 tablespoons Soy Sauce, Gluten Free Order Now!
  • 2 tablespoons White Wine Vinegar
  • 2 tablespoons Honey
  • 3 tablespoons Cornstarch Order Now!
  • 1 tablespoon Sesame Oil
  • 4 teaspoons mince Garlic, Cloves
  • 10 ounces Coleslaw (Shredded Cabbage)
  • 1 ½ cups cook Ground Turkey
  • ¼ cups slice Green Onion (Scallion)

Freezer Containers

Directions

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

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

Serving Day Directions

Reheat in microwave for 1-2 minutes.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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