Gluten Free Egg Free Beef Egg Rolls Recipe- Allergy Friendly and Frugal

I shared in my recent post that, after missing egg rolls for so many years, since becoming gluten free, when my gluten free friend came over we made gluten free egg rolls. The first step was making gluten free vegan egg roll wrappers. Here is a link to that recipe for egg roll and wonton wrappers made gluten fee and allergy friendly. 

When it came to figuring out how to fill it, I looked online and found many recipes but none of them seemed like what I wanted. I remembered having egg rolls with beef and cabbage and carrots, so I ended up just making this recipe up, and it was terrific.

If you're vegan, I'm pretty sure this recipe would work just as well without the beef, but I'm not making any promises. I can try to make this again without the beef and update you and this post (or make a new one), but I haven't yet.

This recipe is allergy friendly, and can be top 8 free if you use coconut aminos instead of the soy sauce. If you don't want the work of making egg rolls, you can just use this mix as a tasty stir fry over rice. The amount in this recipe is more than needed for one batch of my egg roll wrappers, so consider doubling the egg roll wrapper recipe.

Of course, if you don't need allergy friendly egg rolls, you can use regular egg roll wrappers, either homemade or store bought.

Gluten Free Egg Free Beef Egg Rolls Recipe- Allergy Friendly and Frugal

Ingredients:

2 batches homemade gluten free vegan egg roll wrappers or regular gluten egg roll wrappers if you don't need allergy friendly
1 teaspoon oil of choice, or more if needed, plus oil for deep frying
250 grams beef minute steak or other thinly cut fast cooking beef (sirloin or rump etc...)
1/2 onion, thinly sliced
4 carrots, 1 1/2 cups shredded
2 1/2 cups shredded cabbage
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons and 2 teaspoons gluten free soy sauce or coconut aminos (or to taste)

Instructions:

1. Thinly slice your onion and saute it up in the oil.

2. Grate your carrots and add it to the pan when the onions start getting translucent.

3. Shred your cabbage and add to the pan when the carrots start to soften.

4. Cook your cabbage until it is the texture you like, then add the rest of the ingredients (other than the egg roll wrappers, obviously).

5. Put a spoon or two of filling on the wrapper- you want to make sure that while it is full, it isn't too full to roll up. 

6. Fold over both sides into the middle, then roll up from the bottom to the top.

7. Fry in hot oil, seam side down, until browned on one side.

8. Flip over and cook on the other side until fully browned.

Of course you could always deep fry this to get it fully cooked at once.

9. Put it in a strainer to let the oil drip off.

10. Dip into your favorite dipping sauce before eating.

Enjoy!

Are you a fan of egg rolls? Do you make them or buy them? If you make them how do you make yours? Does this look like a recipe you'd try?