Gluten Free Eggrolls

I'm 13 weeks pregnant and craving egg rolls. Having Celiac Disease I just can't go out and get gluten free egg rolls. If I did, they probably would cost a lot. My husband used to make these egg rolls from weight watchers and I miss them. Tonight we made them but wrapped them in rice paper like a burrito, dipped them in eggs, then in brown rice flour. Before baking them, I brushed them with olive oil to give them a crispier taste.

Filling for the egg rolls:

• 1 small bag of shredded cabbage
• 1 medium carrot shredded
• 1 bunch onions thinly sliced
• 2 tsp sesame oil
• 1 tbsp gluten free soy sauce
• 1 tbsp chopped fresh ginger
• 2 garlic cloves minced

Mix all the ingredients in a bowl, then place small amount inside rice paper (first soften the paper by placing in water for 5 minutes) and roll up like a burrito. 

Whisk 2 eggs together in a bowl

Put one cup brown rice flour or another flour would probably work in a bowl

Dip and roll the egg rolls in the eggs then in the brown rice flour.

Brush the top of the egg rolls with olive oil 

Place the egg rolls in the oven and bake at 400 for 10 minutes on each side. I placed them on a wire rack but I think just placing them on a greased baking sheet would work just as well.