Gluten Free Egg Rolls
- 1 recipe fresh gluten free wonton wrappers
- Tapioca starch/flour, for sprinkling
- 1 pound 90% lean ground beef
- 3 tablespoons (27 g) cornstarch
- 2 teaspoons garlic powder
- 1 tablespoon (14 g) sesame oil
- 1/4 cup + 2 tablespoons gluten free soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons (42 g) honey
- 1/8 teaspoon freshly ground black pepper
- 10 ounces shredded cabbage
- Neutral oil, for frying (I like a combination of half nonhydrogenated vegetable shortening, half canola oil)
First, prepare the egg roll wrappers. Begin by preparing the wonton wrapper dough according to the recipe instructions. Work with one half of the dough at a time, covering the second half to prevent it from drying out.
Place half of the dough on a lightly floured surface, sprinkle very lightly with a bit of tapioca starch/flour, and roll into a rectangle about 1/4-inch thick, moving and flipping the dough often to prevent sticking.
With a pizza wheel, pastry cutter or sharp knife, cut out as many 3½ to 4-inch squares as possible from the dough. Gather the excess, and set it aside with any remaining dough.
Using even and sustained pressure, roll out each square until it’s about 6-inches square and about ⅛-inch thick. Sprinkle very sparingly with more tapioca starch/flour as you roll, only using as much as is necessary to prevent sticking. Repeat with the remaining dough, flouring the squares lightly with tapioca starch after shaping. Stack them on top of one another and cover with plastic wrap so they don’t dry out while you prepare the filling.
Prepare the filling. Heat a large, heavy-bottom skillet over medium-high heat, and add the ground beef. Cook, gently breaking up the beef, until no longer pink (about 5 minutes). Drain any excess moisture from the skillet.
Add the cornstarch and garlic powder to the skillet, mix to combine well with the beef, and continue to cook until the starch is absorbed. Add the sesame oil, soy sauce or tamari, rice vinegar, honey, and black pepper, and mix to combine. Finally, add the shredded cabbage, and mix again to combine.
Cover the skillet, reduce the heat to medium-low, and cook, tossing occasionally, until the cabbage is wilted (about 3 minutes). Uncover the skillet, remove it from the heat, and allow the mixture to cool for about 10 minutes.
Assemble the egg rolls. Arrange the first wonton wrapper square with a corner facing you. Place about 2 tablespoons of filling about 1 inch from the corner. Fold the bare corner over the filling, and roll one turn away from yourself, rolling as tightly as possible and to prevent any trapped air bubbles. Moisten your fingers with a bit of water to fully seal the edges as you go. Fold in the opposite sides securely, then continue to roll until the egg roll is completely sealed. Repeat with the remaining wrappers and filling. Set the shaped, raw egg rolls aside.
Place the frying oil in a skillet or electric fryer, and heat it to 350°F. Set a wire rack over a baking sheet or paper towels to the side for the egg rolls to drain after frying.
Place as many of the shaped egg rolls in the hot oil as possible without crowding them. They should begin to bubble immediately. Allow them to fry for about 1 minute per side; flip, then fry until golden brown on the underside. Continue to flip and fry until lightly golden brown all over.
Remove from the frying oil using a strainer or tongs, and place on the wire rack to drain completely. Serve warm. Any remaining filling can be served over rice or noodles.
Originally published on the blog in 2011 (!). Photos, video, and much of the text new.