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I received many responses to my request, the majority wanting to know what I
find out.  Thank you to those who sent recipes and ideas.

1.  Find a gf and egg-free noodle recipe and roll out very thin, sprinkle
with cornstarch and cut into desired shape.  Fill with leftover meat and
vegetables because all of the ingredients need to be cooked before filling.
When you stir fry ingredients, do not add a lot of liquid and make a slurry
of 1 tbsp.  cornstarch and 2 tbsp.  water.  This makes a thick gravy that
does not run.  If you wish bake eggrolls instead of frying.  If you are
frying them, use a electric frying pan if you have it.  Works better in deep
fat fryer.  toss the oil afterwards.  Do not attempt to save it because it
has gone to a high heat (around 375) at which it begins to break down and can
be carcinogenic.

2.  One person uses Red Rose Brand wrappers, she did not have a address of
the company.

3.  One person gets her wrappers at a local asian market.  She stir fry
anything she wants to put in the eggrolls, adds soy sauce, cooking sherry
(just a tad) and sometimes hoisin or plum sauce, simmer until almost dry.
then wrap in the wrappers and bake on a no-stick cookie sheet at 375 for 10
min.  until the wrappers look crispy.  spray lightly with olive oil to
improve crisping.  serve with homemade duck sauce, or more of the sauce that
was in the veggies.

4.  They following recipe was shared at the Iowa Fall informational meeting
by Betty Bast.

Sausage filling:
 1 lb. pork sausage (Jimmy Dean, gf)
1 c. chopped onion
3 c. shredded cabbage
1 carrot chopped
1 can bean sprouts (cut up some)
salt, pepper to taste
garlic powder if desired
soy sauce to taste( Eden's Wheat free Tamari soy sauce)
1 tbsp. Molasses
1 tbsp. Cornstarch dissolved in 1/2 c. water

fry sausage and onion.  Drain and put in bowl set aside.  In skillet add
cabbage, carrot.  Stir fry until cabbage is almost done.May need to add
water.  Add bean sprouts and cook a few minutes.  Season with salt, pepper,
soy sauce and garlic powder.  Mix the molasses, cornstarch and water.  Add
the meat.  Cook to give the mixture a light glaze and help hold together for
eggrolls.  Cool completely.

Wrappers
1/2 c. rice flour
1/4 c. cornstarch
1/4 c. tapioca starch
1 tsp. xanthan gum
1/2 tsp salt
2 eggs, beaten
1 c. water

Mix till smooth, adding water gradually..  Use 9-inch no-stick frying pan.
Grease pan.  use scant 1/3 c.  batter for each wrapper.  After pouring into
hot pan, lift off burner and swirl to cover bottom.  Set it back on heat, and
continue frying it.  Don't try to brown it or make it crisp.  Turn it over
when one side is set up firmly.  When done, slide onto plate to cool.  If you
make wrappers up ahead of time warm slightly before filling.  Can be kept in
refridgerator until ready to use.  Make 8 or 9 wrappers.  Fry in hot oil or
bake in oven.