Gluten Free Bang Bang Shrimp

Bang Bang Shrimp

Bang Bang Shrimp




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

  • Ingredients for Bang Bang Sauce
  • 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.

  • Baking Method
  • 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.

  • Serve with additional sauce.