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Jan's Simple and Tasty Egg Rolls
January 25, 2015

These are great egg rolls. I haven't eaten egg rolls in over 6 years due to allergies. I made these with rice wrappers instead of wheat flour wrappers to keep it gluten free. I also had to make them without shrimp so I used some left over chicken breast that I had shredded. I actually made them a couple of times because the first batch I left out the salt. I figured that the soy had enough sodium (actually I used tamari-gluten free soy sauce). I was wrong, don't forget the salt!! The cabbage and carrot became sweet during the cooking process and the lack of salt made them too sweet. The second time I made them I added salt and this seemed to balance it out properly. Definitely these will become our go to egg rolls being easy and quick to make and scrumptious. They work in a 220°C oven instead of frying, so there's a plus. Thanks What's For Dinner, Mom for this recipe. It has helped me get my Chinese food back!

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