I used to love egg rolls, but haven’t found a suitable replacement for gluten free egg roll wrappers. But I can almost get there using spring roll wrappers which are typically made from tapioca flour and rice flour. The key is getting the oil hot enough to crisp up the wrappers (otherwise they get soggy too fast as they cool).
1 tsp. canola or other oil
1 c. shredded cabbage
1/4 c. shredded carrot
1 Tbs. minced onion
finely diced chicken breast (about 1/3 of a cup; I make mine about the size of the carrot cubes when you get frozen peas & carrots)
2 tsp. toasted sesame oil
2 tsp. untoasted sesame seeds
salt and pepper
Spring roll wrappers
In a wok or frypan over medium heat, heat oil. When oil and pan are hot, add onions, cabbage, and carrot. Season with salt & pepper. Saute for 2-3 minutes. Remove to a bowl. Add chicken pieces to hot frypan, and cook, turning often, until browned on all sides. Remove to same bowl as veggies. Add sesame oil and sesame seeds. Check seasoning (add more salt & pepper if necessary).
Soak spring roll wrappers in hot water, one at a time, until very pliable. Lay out wrapper, place about 2 Tbs. of filling in center near one end. Roll once, fold in one side, roll once, fold in other side, continuing rolling (tightly) until you’ve used the whole wrapper. Spring roll will be about 3″ long and about an inch in diameter. [Next time we make these, I’ll take pictures along the way. Sorry!]
Heat oil in deep fryer or deep saucepan. I had mine on medium high heat [about 375F]. Slide in one spring roll at a time (careful not to splash the hot oil!). You want to roll it so that all sides are evenly browned. Remove with slotted spoon onto paper towel lined plate. Cool before eating so that you don’t burn yourself!
I dipped mine into some homemade duck sauce (1/4 c. of my mother’s homemade peach jam, 1 tsp. water, about 5 tiny pieces of crushed red pepper – all stirred together and heated for about 15 seconds in the microwave to make it a little less jam-like).