Egg Rolls [0000754]

Enjoy the irresistible crunch and flavor of these homemade gluten-free egg rolls.

Ingredients:

1 package gluten-free egg roll wrappers
1 cup cooked and chopped protein (shrimp, chicken, or tofu)
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup chopped bell peppers (assorted colors)
2 tablespoons gluten-free soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon minced garlic
Cooking oil, for frying

Instructions:

In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the chopped protein (shrimp, chicken, or tofu) to the skillet. Stir-fry for 2-3 minutes until heated through.

Add shredded cabbage, shredded carrots, and chopped bell peppers to the skillet. Continue to stir-fry for an additional 3-4 minutes until the vegetables are slightly tender.

Pour in gluten-free soy sauce or tamari, and toss the ingredients to combine. Cook for another 1-2 minutes, allowing the flavors to meld.

Remove the skillet from heat and let the filling cool slightly.

Lay out a gluten-free egg roll wrapper on a clean surface. Place a spoonful of the filling near one corner of the wrapper.

Fold the corner with the filling over the mixture, then fold in the sides of the wrapper. Roll up the wrapper tightly to create a sealed egg roll.

Lightly wet the edges of the wrapper with water using a brush or your fingers to ensure it's properly sealed.

Repeat the process for the remaining wrappers and filling.

In a deep skillet or pan, heat cooking oil to 350°F (175°C).

Carefully add the egg rolls to the hot oil, seam side down. Fry them for 3-4 minutes on each side until they're golden brown and crispy.

Use a slotted spoon to remove the cooked egg rolls and place them on a paper towel-lined plate to drain excess oil.

Serve the crispy gluten-free egg rolls with your favorite dipping sauce.

Indulge in the wonderful flavors and textures of these gluten-free egg rolls that are sure to satisfy your cravings.