Freezer Meal 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 Print
Gluten Free Dairy Free Egg Rolls

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.

6 Comments

Join the discussion
  1. I’ve been looking for a way to make wonton wrappers at home, yah. If I don’t need these gluten free can I just sub flour without the xantham gum? Or does anyone have another recipe? These look delicious.

    1. Tamara – Yes – if you don’t need them to be gluten free you can simply sub your all purpose flour for the GF flour and xantham gum.

  2. I have worked for years on making gf egg rolls and here is how I do it now. I use rice wrappers, but I use an egg wash to make them pliable. Wrap whatever filling you use (we make a traditional from my Granny’s recipe and ham & cheese). I use my vacuum sealer to pull all the air out and flash freeze them. The rice wrappers have a tendency to expand to alarming degrees and leak into the oil if you fry them, but sealing and freezing prevents that. Usually, I give them a spritz of spray oil and bake them in the over at 350 degrees, turning once. It’s enough to get the outside crunchy.This is the closest I have found to getting the taste and texture of egg roll wrappers.

  3. These egg rolls look amazing. I can’t wait to try them. F.Y.I…..soy sauce is NOT gluten free so make sure you buy Gluten Free Soy Sauce.

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