Discover the deliciousness of our gluten free egg rolls. Easy to make and even easier to enjoy. Perfect for your next meal!
Delicious and hassle-free gluten free egg rolls
Get ready to indulge in the ultimate comfort food with amazing gluten-free vegetarian egg rolls! This mouthwatering recipe is sure to become a favorite in your household, with perfectly crispy egg rolls packed with a flavorful medley of fresh veggies. Each bite is a taste sensation, and they’re completely gluten-free so everyone can enjoy them without worry. Whether you’re a seasoned chef or a kitchen newbie, the easy-to-follow instructions and helpful tips in this recipe will have you rolling like a pro in no time.
This recipe yields about 24 egg rolls, making it perfect for appetizers, snacks, or even a main course. Don’t miss out on this delectable treat that’s bound to become a staple in your kitchen. So grab your ingredients, heat up that oil, and let’s get rolling with these delicious gluten-free vegetarian egg rolls!
Deliciously Gluten Free: The Easiest Egg Rolls You’ll Ever Make!
Hey foodies, thanks for watching. I wanna make egg rolls. And I don’t think there’s anything more to say. I mean, they’re egg rolls. They’re so good and I haven’t had them in so long. And I wanted to share this recipe with you. And we wanna start by.
Taking a little bit of hot water and I’m gonna soak some of my glass noodles. Just enough to cover them. And I’ll just take a little spatula and just get them all submerged. And these noodles don’t take long at all to soften up. And I mean, they’re already softening really nicely.
Okay, so I’ll probably push that down a little bit more in another minute or so. I’m just gonna set that aside. And we’ve got a cabbage and carrot, some green onions. So let’s start by cutting up the green onions. Grab my knife and I’m.
Gonna finely chop these. There we go. And that’s gonna go into my bowl. Next, I wanna chop up. I’ve picked some garlic chives. And if you wanna use just minced garlic or garlic powder, go right ahead. You only need like a half a clove.
It’s not much. The garlic chives are a little milder, I find. (knife chopping) Oh, you can really smell the garlic. There we go. Pick that up. There we go. Next, I want to shred my carrot.
You need about a cup of shredded carrot for this recipe. But what’s really nice about cooking versus baking is cooking is more of an art form. You can pick and choose some of the ingredients that you like more than others, and you can make it your own.
Whereas baking it really is a science and have to kind of stick to the recipe. Okay. That goes into my bowl. There we go. And then I’m gonna use about two cups of shredded cabbage. Okay, and I’m gonna set that aside. Look at that, it’s.
Beautiful looking cabbage. I won’t necessarily use that big chunk. Okay. And then to that, we wanna add our soy sauce and our sesame oil. And a little bit of salt. That just helps bring out the moisture in the cabbage and the carrots. And you’re gonna want some.
Fresh ground black pepper. And then look at these noodles. They’ve rehydrated so beautifully. Don’t they look nice? Okay. And I’m gonna take my noodles. I’m gonna pull them and put them right into the bowl here. There we go.
And I think that’s almost all of them. There we go. And then I wanna mix this all up really well. It’s okay if the noodles break up a little bit. I’m using my tongs mainly because I don’t wanna burn my hands from that hot, hot water.
Okay, I think I can probably use my hands now. I find using your hands really lets you get in there and mix it really well and sift through all the ingredients, breaking up all the big clumps of things. (crunching) At this point, if you.
Wanna add a bit of spice, like cayenne pepper or pretty much any spice really, this is the time to add it. It’s also important to try everything at this point, just to make sure that it’s gonna taste good. You don’t wanna go to.
All that effort of making your egg rolls and then go, oh, it really didn’t taste very good. So I’m just gonna grab a little clump. Mm-hmm, oh wow. Oh yeah, it’s gonna be good. So I’m gonna set this aside, I’m gonna clean up, and we’re gonna make some egg roll wrappers.
Some pretty simple ingredients here. I’ve got my psyllium fiber, which is what I find has really allowed me to give a lot of stretch and elasticity to all of my pastries that need a lot of stretch. So I start by putting that right into the mixing bowl,.
And then I’m gonna add most, but not all of my hot water, and it’s very hot water. And I’m just gonna give it a little stir, just to let all the psyllium hydrate. And while that’s hydrating, I’m gonna crack one egg into a bowl. And the reason I wanna crack the egg into a bowl.
Is just to make sure that there’s no shells and it hasn’t turned or anything like that. And the other egg I’m gonna use to seal all the edges. So it’s been about 45 seconds, and I just wanted to show you, you can really see how much is gelled up there. So it’s just gonna keep.
Gelling, which is really nice. And I’m gonna put my paddle back on. I’m gonna drop my egg right in there. I’m gonna keep my bowl. And I’m gonna put my flour in, and a bit of salt. Now we just mix it until it comes together into a ball. (mixer whirring).
So you don’t wanna turn the mixer on high because the flour goes everywhere. And I’ve cleaned it up a little bit, but I don’t wanna wet my counter because I’m gonna be rolling the pastry out. So don’t turn the mixer on super high. You wanna make sure that you start low until it comes together. And you can see it’s still rather crumbly.
So I’m gonna add the rest of my water at this point. (mixer whirring) So you can see it’s come right together. If it doesn’t come right together, you can add tablespoon by tablespoon, a little bit of hot water at a time until it does come together. But you wanna really take.
Your time adding that water because it doesn’t take much to bring it together. I ended up adding about one tablespoon extra of hot water. I was like, “Oh, do I get a second tablespoon?” So I got myself ready with a second tablespoon.
And I just sat there and watched it and watched it and watched it. And then it just slowly started coming together. And I’m like, “I’m not adding any more.” It’s perfect just the way it is. And you can see, like I can knead it, which is nice.
And it’s not sticking to my hand or to the counter. There we go. And it’s a little bit wet, but that’s fine. So I’m just gonna check the temperature of my oil because I want that preheated to 390 degrees Fahrenheit or 200 degrees Celsius.
Okay. So I think that’s good. I’m gonna remove this. So I have a little bit more room. I’m gonna crack my egg. Wipe that up. There we go. And I’m gonna whisk that up. And that’s gonna be for sealing.
Okay. And I get my dusting flour. Okay. And I’m going to dust the countertop. If you want to use a pasta roller, go for it. And I’m going to cut these, I think into eight. Let’s start with four. We’ll see what four gets us. It’s gonna be too big, but.
I can always cut them down. Okay. So we roll it out. This is beautiful looking dough. Yeah, these would be huge egg rolls. But look at the elasticity on that. Like it’s just beautiful looking dough. A little bit thinner. There we go.
Check my temperature. It can go up a little bit. There we go. So I want to have a nice squared edge. Clean those up. And how big are we gonna make it? So I think if they were like that, then double and a bit of an overlap. And I think we are going.
To get four out of that. So I’ll add that to the another ball. Now pick this up, set it on its own little spot. And I’m gonna grab some of this filling we’ve made. Oh, there’s a lot there. That’s too much. Probably still too much.
There we go. Get it right in the middle. And I’m gonna take my finger and I’m just going to wipe the edge. There we go. We’re gonna fold it over. Pinch it. Make sure we get all that air out. So I’m not actually.
Squishing it down a little bit. And I’m gonna take a fork and I’m just gonna lightly press the edges just to give it that little bit of an extra edge. Okay, I’m gonna do another one. Let’s see. There we go. Nice big clump of it.
Because it’s gonna get compressed in there. Dip my finger to the edge. Okay. Fold it over. I’m tucking everything in as best I can. Uh-oh, I think I put too much in this one. You can see it’s tearing a little tiny bit. I’m hoping it’s gonna just hold together. There we go.
That looks pretty good. Let’s press that. Yeah, you can see it’s pressing, it’s splitting right there. Well, we’ll soon, I don’t think that one’s holding. Well, that’s the dilemma when you’re making a stuffed item. Oh yeah, that one’s huge.
Compared to what I made there. Okay, so let’s start. Maybe we’ll do the egg wash first this time. There we go. Okay, and a little less product to go in. That looks nice. Fold it over. It’s coming along nicely. There we go.
Press, press. I got some air so I wanna compress that out and I’ll just do a little fork. I find the fork gives it a bit of an interlocked edge and I really like doing the egg wash first so that’s what I’m gonna do. Okay, and the noodles. Is it too much?.
There, that looks good. There we go. So I have just made four egg rolls. So the temperature is at 390. I’m going to get a mesh lifter because I don’t wanna burn myself and I’m gonna set one in and gently put it in there and I’m gonna grab another one.
And I’m gonna gently put that one in there and you’ll notice when you put things into the deep fryer, the temperature will drop a little bit so you wanna just keep an eye on the temperature but I’m gonna let this fry for about a minute on one side and then I’m gonna flip it over.
Into a minute on the other side. Okay, it’s been about a minute. I’m gonna flip that over. Look at that, it looks beautiful. And I’m gonna let that cook for another minute. That looks really nice. So I’m gonna pull those out, let them drip a little bit off.
And I’m gonna put them on a wire rack. Just to let them drip dry and cool and I’m gonna put the other two in. So let’s put this one that was a little bit, fell apart a little bit, let’s see how it does and then the other one. And it’s doing great. So while that’s doing that,.
I’m just rolling out the rest and I’ll see you in a moment when I’m done all of them. These look amazing. I can’t get over how yummy they are. I mean, I made these, I’m gonna say 15 years ago and I hadn’t looked at the recipe since. So it was a little foggy at times.
And I tried a couple different things off camera but they look amazing just the way I showed you how to make them. And I can’t wait to dig into these. They smell so good. I can’t imagine like a little dipping sauce, like a little sweet and sour dipping sauce.
Or just on their own. I’m gonna give them a bite. These taste just like regular egg rolls. You can’t get over just how good they’re and like a little bit of tough and stretchiness of the dough. Those are exactly what you want. The filling is spectacular. I was able to make about 24 egg rolls.
So I’ve got egg rolls galore. They’re gonna go into my freezer. So when I want one, I just heat these up real quick. If you’re looking for the instructions and the recipe, visit glutenfreeguy.ca. You can also follow me on Facebook, Instagram, LinkedIn, and Pinterest.
Look for next week when I’m doing a double chocolate focaccia. See you soon. Come on, honey.
