Bake or fry these Bang Bang Shrimp eggrolls to make an irresistible gluten-free snack.
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
1/4 cup mayonnaise
1 tablespoon Sriracha
1 tablespoon rice vinegar
1 tablespoon sugar
Bring dough to room temperature. Heat oil to 375°F.
For sauce, add all ingredients in a jar/bowl and stir until combined. Cover and place in refrigerator till ready to use.
Mix cabbage, shrimp and green onions then put aside.
Dust counter with gluten-free flour. Take dough and roll it out to approximately 1/4 inch thick.
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.
Brush edges with egg wash and fold dough as an eggroll. Make sure there are no openings.
Fry in oil for 2-3 minutes or until golden brown. Drain on paper towel to remove excess oil.
Heat oven to 375°F.
After eggrolls are formed, place on a greased sheet pan and egg wash the tops.
Bake for approximately 25-30 minutes or until golden brown.
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