Gluten Free Egg Rolls

Gluten Free Egg Rolls

Rice Paper Rounds

Hot Water

Fillings: 
Shredded Chicken
Cooked Shrimp
Thinly Sliced Pork
Coleslaw
Shredded Carrots
Lettuce
Thinly Sliced Cucumber

Avocado or Olive Oil
Tamari or Coconut Aminos
Sliced Green Onions

Bring water to a boil and pour into a pie dish or other heat-safe dish. Let water cool for 1-2 minutes so it is hot, but not scalding.

Preheat a skillet over medium heat.

Take one rice paper and dip half of it in the hot water, taking care with your hands. Turn the rice paper until the entire paper is soft (this usually takes about 10 seconds).

Flatten the rice paper on a cutting board–it is okay if it is not entirely flat, or if the sides are a bit bunched, you just want a good surface area.

Place desired toppings on one end of the circle, but about 1-2” in from the edge. We usually end up with about ¼ or so of total toppings. You want to make sure it is not too full, so you can start with a smaller amount and then work your way up if you are unsure.

Fold the 1-2” edge of paper toward the filling, and then pull in each side. The rice paper will be sticky, so it will stick to itself well. Then, roll up the contents, tucking in any that want to slip out.

The first time you try this it might not work perfectly, but it is similar to rolling a burrito and you will get better each time!

Pour 1-2 tablespoons of oil into the pan and then gently place egg rolls seam side down. Saute on each side for about two minutes, turning the roll to let each side cook.

If the egg roll bursts, you may need to reduce the amount of filling.

If it breaks a bit, it will still taste great!

Serve with Tamari or Coconut Aminos, sprinkling with a bit of sliced green onion, if desired.