Here is a gluten free version of the ultimate Chinese comfort food, replete with the traditional flavors of an egg roll but without the time involved in filling wrappers and deep frying. This is also a recipe that can be customized according to your choice of protein. Sub the ground pork or shrimp with ground chicken, beef or turkey. Or use tofu, tempeh or seitan and make it vegan.
Have your ingredients lined up and ready to go as this dish goes together quickly in the Aroma Electric Wok.
6 medium sized shrimp, halved or quartered,
½ lb ground pork
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh ginger, finely minced
2 tbsp gluten free soy sauce
1 tbsp rice wine or any dry sherry
1/8 tsp black pepper
1 tsp dark brown sugar
2 tbsp sesame oil
3 tbsp chicken broth
1 carrot, finely julienned in 1” pieces
3 cups finely shredded Napa cabbage, or use a pre-packaged shredded slaw mixture
1 large bell pepper, diced
¼ lb shitake mushrooms, sliced
2 green onions, thinly sliced
Optional garnishes: chopped cilantro, sesame seeds, red chili pepper flakes.
In a small bowl, combine the garlic, ginger, soy sauce, wine, pepper, broth, brown sugar and sesame oil. Set aside.
Heat the olive oil on medium heat in the Aroma Electric Wok. Add the ground pork and cook until no longer pink. Add the shrimp and cook just until pink, about 30 seconds. Drain and set aside.
Add the carrots, bell pepper, mushrooms, and cabbage to the wok and stir fry until vegetables are crisp tender. Pour the soy sauce mixture over all and continue to stir fry until heated through and the sauce has cooked down or evaporated. Stir in the pork, shrimp and green onions. Taste for seasonings. Add additional sesame oil or chili pepper flakes, if desired.
Over to You
What’s your version of gluten free egg rolls? Share and inspire us!