Gluten-Free Veggie Egg Rolls

Crispy, golden, and packed with flavor, these Gluten-Free Veggie Egg Rolls are a delightful twist on a classic appetizer. Perfectly seasoned with a combination of shredded green cabbage, carrots, bean sprouts, and a hint of garlic and ginger, the filling is wrapped in gluten-free egg roll wrappers for a deliciously satisfying bite that's safe for those avoiding gluten. These egg rolls are quick to assemble and come together in just 40 minutes, making them ideal for weeknight snacks or party platters. Fried to perfection and paired with your favorite gluten-free dipping sauce, they offer a crunchy exterior paired with tender, savory veggie goodness. Whether you're serving them as an appetizer, party treat, or finger food, these gluten-free delights are sure to impress!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 12 pieces Gluten-free egg roll wrappers
• 2 cups Shredded green cabbage
• 1 cup Shredded carrots
• 1 cup Bean sprouts
• 1 cup Chopped green onions
• 2 cloves Finely minced garlic
• 1 teaspoon Grated ginger
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Sesame oil
• 2 teaspoons Cornstarch
• 2 teaspoons Water
• 1 cup Neutral cooking oil (such as avocado or vegetable oil)

Directions

Step 1

Prepare the filling. In a large skillet or wok, heat the sesame oil over medium heat.

Step 2

Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.

Step 3

Stir in the shredded cabbage, shredded carrots, bean sprouts, and chopped green onions. Cook for 3-4 minutes until the vegetables soften slightly but remain crisp.

Step 4

Add the gluten-free soy sauce, stirring to combine. Remove the skillet from the heat and let the vegetable mixture cool for 5-10 minutes.

Step 5

Prepare the cornstarch slurry by mixing the cornstarch with water in a small bowl. This will act as your sealant for the egg roll wrappers.

Step 6

Lay out one gluten-free egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the cooled filling near the bottom point of the wrapper.

Step 7

Fold the bottom point of the wrapper over the filling, then fold in the sides to secure it. Roll the wrapper tightly until only the top point remains.

Step 8

Brush a small amount of the cornstarch slurry onto the top point, sealing the egg roll. Repeat the process with the remaining wrappers and filling.

Step 9

Heat the neutral cooking oil in a deep skillet or frying pan over medium heat, or preheat to 350°F (175°C).

Step 10

Fry the egg rolls in batches, 2-3 minutes per side, until golden brown and crispy. Remove and place on paper towels to drain any excess oil.

Step 11

Serve warm with your favorite gluten-free dipping sauce!

Nutrition Facts

Serving size	1162.6 grams (1162.6g)

Amount per serving	% Daily Value*
Calories	3216

Total Fat 263.50g	338%
Saturated Fat 35.90g	180%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 3791mg	165%
Total Carbohydrate 216.20g	79%
Dietary Fiber 27.00g	96%
Total Sugars 18.30g
Protein 36.40g	73%

Vitamin D 0IU	0%
Calcium 402mg	31%
Iron 12mg	68%
Potassium 1602mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 4.3%

Carbs: 25.6%