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Gung Hay Fat Choy...Happy Chinese New Year!

THE GLUTEN-FREE BAKER NEWSLETTER
Recipe taken from Spring 1996 Issue

The Baker has gotten many requests for gluten-free egg rolls.  The following
recipes use the same gluten-free wrapper. Several basic fillings have been
included to get you started. Don’t be afraid to experiment.  To those of you
that haven’t had a good egg roll for awhile a real  treat is in store.

EGG ROLL FILLING

This is a quick and easy egg roll filling that I have adapted from friend Mary
J. This is a cooked filling. I feel sure that it will soon be a favorite with
you also. Fresh ground chicken or turkey may also be used in place of pork for
this recipe.

Yield: 12 - 14 egg rolls, average size

1 lb. pork, fresh, ground, extra lean *    1 1/2 teaspoon soy sauce
1 Chinese cabbage, small, minced           1/2 - 1 teaspoon salt
5 Chinese mushrooms, dried, minced **      1/2 - 1 teaspoon sugar
4 green onions, whole, minced              1/2 - 1 cup bean sprouts, fresh
1 yellow onion, small, minced              2 teaspoons cornstarch

Allow the dried mushrooms to soak in warm water to reconstitute for 20 - 30
minutes.  After they have reconstituted, remove woody stem and squeeze
mushroom cap to remove excess moisture.  Mince.  Stir fry the Chinese cabbage
in a hot, dry wok or skillet.  Keep stir frying for about 4-5 minutes until
the cabbage is limp and most of the moisture is gone.  Set aside.  In
non-stick skillet, brown the meat, drain any drippings from meat.  Add meat
to the cabbage in the wok.  Add mushrooms, green and yellow onions, soy, salt
and sugar, toss and allow to cook for several minutes.  Remove wok from the
heat and add the cornstarch and stir well to coat ingredients.  Allow mixture
to cool before wrapping (see further recipe).

* Ground chicken or turkey may be used in the place of the pork in this
recipe.

** Can be found in many international sections of large supermarkets or in
Asian stores.
Copyright '96

THE GLUTEN-FREE BAKER NEWSLETTER
Recipe taken from Spring 1996 Issue

SANDRA’S VERSION - VIETNAMESE STYLE SPRING ROLL FILLING

Vietnamese spring rolls generally are only about 3 inches in length.  These
rolls are made, fried and then a roll is placed across the bottom of a whole
leaf of romaine lettuce leaf, with fresh mint, cilantro and rice noodles
added.  All is then rolled.  Spring rolls are served with nuoc cham as a
dipping sauce.  Dont be intimidated by the list of ingredients for the
filling mixture.  Just use as many ingredients as you wish as long as you
dont omit the fresh pork (chicken or turkey) and fresh vegetables.  This is
an uncooked filling.  The spring rolls get their crispness from frying but
they are not as fattening as you might think.  They absorb very little oil.
Remembering that gluten-free flours dont absorb...  same goes for the spring
and egg rolls made with rice paper wrappers.  (One for our side!!)

Yield: 18 - 24 egg rolls depending on size

4-5 mushrooms, dried or fresh *      2 cups Chinese cabbage, bok choy or
1 lb. ground pork, very lean,           celery cabbage
   coarse ground **                  1 cup carrot, shredded or coarse grated
1 small pkg. bean thread             1 teaspoon sugar
   noodles - optional *              1 Tablespoon fish sauce, gluten-free*
1 large egg                          1/4 teaspoon salt
1/2 cup green onions, thinly         1 1/2 teasp.black pepper, coarse ground
   sliced                            1/2 cup shrimp, raw, minced - optional
1 shallot or small onion, minced     1/2 cup crab meat - optional
   fine

* May be found in Asian stores.
** Ground chicken or turkey may be used to replace the pork in this recipe.

If using dried mushrooms, soak in warm water for 20 - 30 minutes to soften. If
using fresh mushrooms, mince.  Soak the bean thread noodles in warm water for
30 minutes to soften. Drain and squeeze the dried mushrooms. Cut off and
discard the woody stems, mince the mushrooms. Drain the bean thread noodles.
Cut them into 1-inch sections (approximately 1 1/2 cups). Mix all ingredients
together until well blended.  The mixture is now ready for wrapping (See
further recipe).

Sandra’s Notes:   The filling can be made 24 hours ahead and refrigerated. It
can also be divided up and frozen in tightly sealed plastic bags for about 30
days. When frozen, the texture of the filling may soften slightly, but the end
results will be fine.  The amount of pepper used in these rolls does make them
a bit spicy.  Cut down on pepper if you don’t like the seasoning.
Copyright '96

Happy Baking!

Sandra
The Gluten-Free Baker
Fairborn, OH  USA