Last week spring rolls, this week gluten-free egg rolls. I have yet to see ready-made, gluten-free egg roll wrappers but I found a great substitute! Gluten-free plain tortillas are perfect for the job. I have used Rudi’s Gluten-Free tortillas and Siete Foods Cassava (grain-free) tortillas. They both have a good neutral flavor and fry up perfectly crispy.
I have provided a recipe for a dipping sauce that resembles Chinese restaurant duck sauce (for those east-coasters) but you can use gluten-free hoisin sauce or any prepared gluten-free Asian sauce.
Egg Roll Filling
These gluten-free egg rolls can be made with any kind of ground meat, vegan meat crumbles or very firm ground tofu. If using tofu, it is best to press it to remove some of the moisture. My preference is for a combination of dark meat ground turkey and ground pork but ground beef or chicken will work well.
This egg roll filling is predominantly meat but you can change the proportion of meat to vegetables. And add whichever vegetables you have on hand. Just cut them small enough to mix in with the rest of the ingredients.
The full recipe is below, but here is a quick visual on how to assemble these gluten-free egg rolls.
How to Assemble Egg Rolls
Take out one tortilla and place 1/4 cup of filling in the top third.
Roll it halfway down, then fold the sides in towards the middle and roll the rest of the way. Brush a little egg on the inner flap to help seal, then poke a toothpick through the roll. A cooked tortilla is not sticky enough to hold closed so the toothpick will keep it shut until it sets in the oil. Set it aside and form the rest of the rolls. Cook as instructed in the recipe card.