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Home » Main Dishes » Flavorful Egg Roll Filling Inside Rice Paper Wrappers or Over Rice

Flavorful Egg Roll Filling Inside Rice Paper Wrappers or Over Rice

Last Updated October 5, 2020. Published July 15, 2020 Good For You Gluten Free

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Flavorful Egg Roll Filling Inside Rice Paper Wrappers or Over Rice
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You won’t miss the gluten-full egg roll wrappers when you eat this deconstructed egg roll, made as a bowl, wrapped in rice paper, and/or rolled in collard greens. This healthier version of a traditional egg roll is gluten free and much healthier than anything you’d find in a Chinese restaurant. This post contains affiliate links. Please see my disclosures.

It’s a lot of work to make yourself gluten-free egg rolls. You have to figure out how to make the wonton wrapper gluten free, then figure out how to deep fry them without them falling apart.

On top of that, deep fried egg rolls aren’t good for you.

I’ve designed a recipe that allows you to enjoy the tasty egg roll flavors without having to spend a ton of time making egg roll wrappers or figuring out how to deep fry them at home.

This veggie-forward, deconstructed egg roll recipe is loaded with so many good for you ingredients. Your body will thank you for the delicious nutrient load when you eat it.

As you’ll see in this article, you can enjoy this egg roll filling three different ways:

  1. Wrapped in rice paper
  2. Wrapped in collard greens
  3. In a rice bowl
Picture of the egg roll filling served all three ways -(1) wrapped in collard greens, (2) in rice paper and (3) over rice

However you enjoy it is up to you, but the bottom line is that you can’t go wrong. Each way tastes delicious and is perfect for whatever you’re in the mood for.

Ingredients Needed

This recipe calls for a lot of fresh ingredients. Make a list so you don’t forget anything when you visit the grocery store.

overhead picture of ingredients needed for egg roll filling including ground chicken, broccoli slaw, carrots and seasonings

Here’s what you need:

  • 1 pound ground chicken
  • Avocado oil for cooking
  • 3-4 green onions (scallions)
  • 3 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 1/4 cup gluten-free soy sauce or tamari
  • 1 tsp honey
  • 1 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes
  • 1 12-ounce bag of broccoli slaw (or coleslaw mix)
  • 1 cup shredded carrots
  • 1 cup cashews (optional)
  • Sesame seeds (optional)
  • Collard green wrappers (optional)
  • Rice paper (optional)
  • Brown or white rice (optional)

This recipe is Whole30 compliant if you swap the gluten-free soy sauce for coconut aminos and omit the honey.

3 Ways to Serve Gluten-Free Egg Roll Filling - wrapped in collard greens, wrapped in rice paper and over rice

How to Make It

In a large pan, heat avocado oil, then add the chicken to brown. As the chicken cooks through, add onions (reserving some of the green parts for garnish), garlic and ginger and continue cooking for 2-3 more minutes.

Picture of cooked ground chicken with onions added to top

Add the gluten-free soy sauce, honey, and sesame oil and cook 1 minute longer.

Picture of cooked ground chicken with sauce added

Next, add the broccoli slaw, shredded carrots, and red pepper flakes (optional) and cook until the vegetables are soft and mixed well with the chicken and sauce.

Picture of ground chicken topped with broccoli slaw and shredded carrots

Add more soy sauce to taste, if desired and top with cashews (optional) and reserved green onions.

Picture of the egg roll filling cooked

Enjoy It Three Ways

I thought it would be fun to show you three ways to enjoy this gluten-free egg roll filling.

(1) Rice Paper Wrapped Egg Rolls

The first way is to enjoy it wrapped in rice paper. Rice paper is made exclusively from rice and it is very delicate to handle. It easily cracks and breaks when folded.

Picture of rice wrappers on cutting board

However, when you wet a piece of rice paper with warm water, it becomes more malleable.

Rice paper has a wonderful chewy texture, although it’s a bit tasteless. It serves a functional purpose to hold your egg roll filling in rather than enhance the dishes’ flavor.

To make an egg roll with rice paper, simply wet a sheet of rice paper with warm water. Place the sheet on a non-stick surface, like a wooden cutting board.

Add about 1/4 – 1/2 cup of the egg roll mixture to the top or bottom third of the rice wrapper, and then rolled the egg roll like a burrito, tucking in the sides as you roll.

Picture of partially rice wrapped egg roll

The rice paper will stick to itself and hold itself in place as you roll.

Picture of egg roll filling wrapped in rice paper

Continue to roll each rice wrapper, one by one, until you have the desired amount.

Platter showing several egg rolls wrapped in rice paper

(2) Collard Green Wrap

The second way to enjoy this delicious egg roll filling is inside a collard green wrap. Collard greens are beautiful and so easy to work with.

To make your collard green leaves soft and bendable, add them to boiling water and cook for one minute.

The leaves will turn bright green, slightly wilt, and be foldable without breaking.

You’ll add the mixture to the top or bottom of the par-boiled collard greens as pictured.

Picture of egg roll filling to be wrapped in collard greens

Then you’ll roll it as if you were rolling a burrito. They’ll hold in place well until you’re ready to eat them.

Wrapped collard green with egg roll filling showing in the middle

(3) Rice Bowls with Egg Roll Filling

Alternatively, you could enjoy the deconstructed egg roll over a bowl over rice.

Here is how it looks served over white or brown rice. Looks mighty tasty, right?

Egg roll filling served in a bowl over rice.

However you and your family enjoy it is alright by me. The best part is, however, that you’re enjoying a veggie-forward meal that tastes amazing and offers none of the gluten- or deep-fried guilt.

Rice Wrapped Gluten-Free Egg Rolls

This deconstructed egg roll recipe puts vegetables at the forefront of your dinner. You can enjoy it served three ways: 1) rolled in a rice wrapper, 2) wrapped in collard greens, or 3) over white or brown rice.
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Asian
Keyword: deconstructed egg roll, gluten-free asian recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 356kcal
Author: Jenny Levine Finke

Ingredients

  • 1 tbsp avocado oil
  • 1 pound ground chicken
  • 3-4 green onions (scallions) (reserve 1 tbsp of green parts for garnish)
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1/4 cup gluten-free soy sauce or tamari more to taste
  • 1 tsp honey
  • 1 tsp toasted sesame oil
  • 1/4 tsp red pepper flakes
  • 12 ounce bag of broccoli slaw or coleslaw mix
  • 1 cup shredded carrots
  • 1 cup cashews, crushed optional
  • sesame seeds optional

Optional Ingredients

  • 1 bunch collard greens
  • 2 cups white or brown rice
  • 8 sheets rice paper

Instructions

  • Heat avocado oil in a large pan over medium-high heat, then add ground chicken. Cook until almost cooked through, about 4-6 minutes. Add onions (reserving some green parts for garnish), garlic and ginger. Mix until cooked through, about 2 minutes.
  • Add gluten-free soy sauce, honey, and sesame oil to meat mixture and stir until combined.
  • Add red pepper flakes, broccoli slaw, and shredded carrots to pan and continue to mix until vegetables are soft and cooked through. Garnish with a few leftover green onions and/or sesame seeds (optional). Serve immediately.

Collard Greens

  • If you would like to use the collard greens as the egg roll wrapper, add leaves to boiling water and cook for 1 minute. Remove collard greens from water and allow them to dry and cool for a couple of minutes before handling.
  • Lay a collard green on a plate and fill with about 1/4 cup of the filling. Roll the collard green like a burrito to secure the filling inside.

Rice Paper

  • Wet 1 piece of rice paper with warm water as instructed on the rice paper packaging. Place rice paper on a non-stick surface, like a cutting board.
  • Add about 1/4-1/2 cup of mixture to the lower third of the rice paper, then fold the rice paper like a burrito, folding in the sides as you roll. The rice paper is sticky and will stick to itself as you roll it.

Notes

Nutrition information calculated without rice or rice paper.
If you like your egg roll filling a little spicier, add more red pepper flakes.
Add a little more gluten-free soy sauce and sesame oil if you want a deeper, richer flavor. The recipe, as is, is lightly seasoned. 
 

Nutrition

Calories: 356kcal | Carbohydrates: 16g | Protein: 28g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 649mg | Potassium: 1097mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5465IU | Vitamin C: 67mg | Calcium: 131mg | Iron: 3mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Main Dishes 1 Comment

Reader Interactions

Comments

  1. Lindsey V. says

    September 25, 2020 at 8:05 pm

    I made these egg rolls with the rice papers and they were absolutely delicious. I will definitely make them again. Thank you!

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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