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. 

Sushi Part II

Things we did different after Sushi Part I:

• bought a bamboo roller at an Asian market (google instructions on youtube) 
• left 1.5 inches of space on the nori (seaweed)
• distributed the veggies and meat

Gluten Free Sushi Part I

View Sushi Part II

Cheap to make! Its easy! I'm so excited that I was able to make it. It was my first attempt so it is not perfect. I felt all the recipes online were confusing so I created instructions that I think are easy to follow. Its so expensive to buy sushi already made plus I am unsure if what they use is gluten free. The most expensive part was the sushi rice but most recipes say you can use another medium or short grain rice. I would not recommend using short grain brown rice because I tried that and it does not stick. Matt loved it so that means its a hit. Yes, these are all my pictures taken in my kitchen.

You know the rice that is sticky? Its called sushi rice combined with a mixture of unseasoned rice vinegar, sugar, and salt. Recipe from THE GLUTEN FREE ASIAN KITCHEN by Laura B. Russell

2 cups sushi rice or other medium or short grain rice
2 1/3 cups water (to use when cooking the rice)
1/4 cup unseasoned rice vinegar (Mitsukan)
2 tbsp sugar
1 1/2 tsp salt (I used sea salt)

For the Sushi: Nori (which is seaweed. I found mine at Harmon's but I've seen it at Sunflower Market and you can find it in an asian store). I used "roasted seaweed sushinori extra fancy." There is not a difference if it is roasted or not (at least that is the information Matt gave me over the phone while I was shopping...maybe I need an iPhone)

1) You NEED to rinse the sushi rice and drain it about 2-3 times. I used my pampered chef steamer instead of a colander). I put the rice in the container, covered with water (use enough to cover the rice), swished around with my hand, then drained the water. The water turns a milky color at first. Keep rinsing until the water is clear. Don't over-rinse or the rice will not be sticky.
2) Cook the rice. I found all sorts of ways on how to cook sushi rice. One site said to use 3/4 cup water for every cup of rice and the package said to use 1 1/4 cup. I used 2 1/3 cup. Bring the rice to a boil then lower the heat and cook covered until the water is absorbed.
3) Combine the unseasoned rice vinegar (make sure it is unseasoned), sugar, and salt. This cookbook said to boil and other recipes said to not let boil. I did not let it boil because I did not want the sugar to burn so I just heated it up.
4) When the rice is done, transfer to a bowl and pour the vinegar mixture over the rice and mix well. One recipe on the internet stated to let the vinegar mixture cool before placing in the rice so I did that.
5) I made vegetarian sushi first then I made one with cooked shrimp. I used thinly sliced avocado, cucumber thinly sliced lengthwise and shredded carrots on one roll then the other used cut up/sliced shrimp and avocado. Real crabmeat is expensive and imitation crab is NOT gluten free.
6) Place ingredients in the middle and roll. This takes practice I think. The picture shown is the first one I made. Do not completely cover the nori/seaweed with the rice so you can create a seal.
7) Cut up in thick slices. I use my tomato knife because it it jagged and cuts well
8) Matt wanted me to buy "Sweet Red Chili Sauce"by THAI Kitchen and it is Gluten Free!

Veggie Spring Rolls

What you need:


Rice paper (I bought mine at Sunflower market but could be found at any asian market)
Vegetables or Rice or Meat or whatever you want to stuff in (I used a combination of red cabbage, julienned carrot, avocado slices)
Place your ingredients in the rice paper (directions on the back on the rice paper...place in warm water for 5 seconds) and fold like a burrito 

Dipping Sauce (www.thespunkycoconut.com)

1 tsp tamari sauce

1 tbsp almond butter

2 tbsp sesame oil

2 tsp grape seed oil

pinch garlic powder

http://www.thespunkycoconut.com/search/label/Wraps%20and%20Pizza and scroll down

Spring Vegetable Fried Rice

This recipe is so yummy!
The Gluten Free Asian Kitchen by Laura B. Russell

2 tbsp + 1 tsp vegetable oil, divided (I used olive oil)
2 eggs, beaten with a pinch of salt (I used 6 medium eggs)
1 tbsp grated fresh ginger
4 green onions, white and green parts, thinly sliced
1 tbsp chopped jalapeño chile (I omitted)
1 carrot, peeled and finely diced
1/2 lb asparagus, ends trimmed, spears cut diagonally into 3/4 inch slices
1/4 lb snow peas (about 1 cup), cut diagonally into 3/4 inch slices (I used sugar snap peas and did not cut)
3 cups cooked and chilled jasmine rice (I used lundberg's short grain brown rice and mine wasn't chilled)
1/2 tsp salt
2 tbsp gluten free soy sauce or tamari
1/2 tsp toasted sesame oil

1. In a wok or large frying pan, heat 1 tsp of the oil and add the eggs, cook and scramble (I omitted the oil part and used gluten free non stick spray). Set eggs aside.
2. Heat 1 tbsp oil over high heat, add ginger, green onions, and jalapeño and cook, until fragrant. Add carrots, asparagus, and snow peas and cook, stirring occasionally, until lightly charred.
3. Add the remaining 1 tbsp oil to the pan. Stir in the rice and egg and cook, stirring occationally until heated through (I waited until the vegetables were cooked but not too overcooked or hard)
4. Combine salt, soy sauce, and sesame oil in a bowl then add to the mixture.

Sesame Chicken

This recipe for gluten free sesame chicken was amazing! My husband loved it! 

1 1/2 lbs chicken breast cut into strips (this was about 2 large chicken breast)


1/4 cup + 1 tbsp gluten free soy sauce (I used San-J tamari gluten free soy sauce)


2 1/2 tbsp rice vinegar + 1 tsp


1 cup gluten free chicken or vegetable broth 


1/2 cup sugar (I used organic sugar cane)


1/4 cup + 2 tsp cornstarch (can also use arrowroot powder 1:1 ratio)


2 egg whites, lightly beaten


1/4-1/2 cup oil for frying (I used olive oil)


2 garlic cloves, minced


3-6 dried hot pepper pods (I omitted)


1/4 cup sesame seeds


green onions, chopped (I omitted)


rice (I used Lundbergs short grain brown rice)


Directions:

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, rice vinegar, and broth. Set aside. In a separate bowl, combine uncooked chicken, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of rice vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended. (next time I use this recipe I am going to omit using the egg whites and cornstarch. I think it will turn out just fine without it)

In your wok, heat oil over med-high heat (put in just enough to cook the chicken). Cook chicken (in about 3 batches) until golden on both sides. Remove chicken from wok with a slotted spoon and drain on paper towels. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over rice.

Original recipe was found at www.glutenfreemommy.com. Her picture looks better with the green onions on top.