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Bang Bang Shrimp

Susan Hougui |
ARTICLE FEATURED IMAGE

Bake or fry these Bang Bang Shrimp eggrolls to make an irresistible gluten-free snack.

 

Ingredients

  • 1 package of GeeFree Puff Pastry Dough
  • gluten-free flour for dusting
  • 1 lb. pre-cooked shrimp, chopped
  • 2 cups pre-shredded cabbage mix
  • 3 green onions, chopped
  • 10-15 slices pepper jack cheese
  • Bang Bang Sauce (see below)
  • 1 egg, slightly beaten for egg wash
  • vegetable oil for frying 

Ingredients for Bang Bang Sauce

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar

Directions

  1. Bring dough to room temperature. Heat oil to 375°F.
  2. For sauce, add all ingredients in a jar/bowl and stir until combined. Cover and place in refrigerator till ready to use.
  3. Mix cabbage, shrimp and green onions then put aside.
  4. Dust counter with gluten-free flour. Take dough and roll it out to approximately 1/4 inch thick.
  5. Cut 4x4-inch squares (you can make them larger or smaller) then dollop about 1 teaspoon of sauce in middle. Put a small piece of cheese and then add the cabbage mixture. Don’t overstuff the eggrolls.
  6. Brush edges with egg wash and fold dough as an eggroll. Make sure there are no openings.
  7. Fry in oil for 2-3 minutes or until golden brown. Drain on paper towel to remove excess oil.

Baking Method

  1. Heat oven to 375°F.
  2. After eggrolls are formed, place on a greased sheet pan and egg wash the tops.
  3. Bake for approximately 25-30 minutes or until golden brown.

Serve with additional sauce.

Makes 10-15 eggrolls

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