Crispy Egg Rolls

Crispy Egg Rolls are a delightful gluten-free treat filled with a savory mix of vegetables and protein, perfect for late-night cravings. These golden, crunchy rolls offer a satisfying bite, complemented by a tangy dipping sauce.

Ingredients

• Rice paper wrappers - 8 sheets
• Cabbage, finely shredded - 100 grams
• Carrot, grated - 50 grams
• Bell pepper, diced - 50 grams
• Green onions, chopped - 2 stalks
• Cooked chicken or tofu, shredded - 100 grams
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil for frying - 500 ml

Steps

1. In a large bowl, combine the shredded cabbage, grated carrot, diced bell pepper, chopped green onions, shredded chicken or tofu, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well.
2. Soak one rice paper wrapper in warm water for about 10-15 seconds until pliable. Lay it flat on a clean surface.
3. Place 2 tablespoons of the filling mixture at the bottom third of the wrapper. Fold the sides over the filling, then roll it tightly from the bottom up to the top. Repeat with the remaining wrappers and filling.
4. Heat the oil in a deep skillet or pot over medium-high heat until it reaches 180°C (350°F).
5. Carefully add 2-3 egg rolls at a time to the hot oil, frying until golden brown and crispy, about 3-4 minutes per side.
6. Remove the egg rolls using a slotted spoon and drain on paper towels. Serve hot with a dipping sauce of your choice.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 45 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vegetables, providing essential vitamins and minerals.
• Gluten-free, making it suitable for those with gluten sensitivities.

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