Scrumptious and Ridiculously easy Gluten Free Egg Rolls.

gluten free wrappers

🥗Healthier: rice paper

💰Cheaper: regular spring roll wrappers

Rice paper is lower in calories, while regular wrappers are not gluten free.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are more affordable.

Soak glass noodles in hot water until softened.

Finely chop green onions and add to a bowl.

Chop garlic chives and add to the bowl; can substitute with minced garlic or garlic powder.

Shred about 1 cup of carrot and add to the bowl.

Shred about 2 cups of cabbage and add to the bowl.

Add soy sauce, sesame oil, salt, and black pepper to the bowl.

Add the softened glass noodles to the bowl and mix everything together well.

Taste the mixture to ensure it is seasoned to your liking; adjust spices if desired.

In a mixing bowl, add psyllium fiber and most of the hot water, stirring to hydrate.

Crack one egg into a separate bowl to check for shells and set aside the second egg for sealing the wrappers.

After 45 seconds, add the egg and flour to the hydrated psyllium mixture and mix until it forms a ball.

If the dough is crumbly, add hot water tablespoon by tablespoon until it comes together.

Knead the dough until it is not sticking to hands or counter; check oil temperature to preheat to 390°F (200°C).

Dust the countertop with flour and roll out the dough, cutting it into desired sizes for wrappers.

Place filling in the center of each wrapper, wet the edges with egg, fold over, and pinch to seal.

Use a fork to press the edges of the sealed wrappers for extra security.

Repeat the filling and sealing process for remaining wrappers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens