Gluten Free Orange Chicken Spring Rolls, Egg Fried Rice and Sweet and Sour Sauce

Martha's Crisp Orange-Chicken Spring Rolls, Egg Fried Rice and Sweet and Sour Sauce
Makes 6 rolls

Orange Chicken Spring Rolls:
1 small red chili pepper, minced
3 cloves garlic, minced
2 teaspoons ginger
1 tablespoon cooking wine
3 tablespoons orange juice
1 tablespoon Gluten free soy sauce
1 large skinless chicken breast, sliced into thin strips
1 tablespoon oil
1/2 red onion
1/2 green regular green apple
1/2 red bell pepper, seeded and cut into thin strips
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons sesame oil
6 dried rice-paper wrappers

Rice:
1 tbsp butter
2 cups cooked rice
4 eggs

Sweet and Sour Sauce:
2 tbsp sugar
1/8 cup rice vinegar
2 tablespoons lime juice
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

First prepare the marinade. Cut chicken breast into thin pieces, I recommend them being thinner than depicted below. In a small bowl put chili pepper, garlic, ginger, cooking wine, orange juice and GF soy sauce. Marinade for 15 minutes.

Start cooking your rice.

15 minutes later pour most of the marinade out and cook chicken.

Meanwhile cut apple, red pepper and red onion into small strips. Drizzle rice vinegar and sesame oil on the veggies and stir to coat. Add into cooked chicken and stir to combine.

Warm up some water (not boiling!) and put in a rice paper wrap. When the wrap is soft pull out and stretch on a dish towel, so it doesn't stick to your work surface. Fill with stuffing as depicted below.
Roll into spring rolls and place in an oiled baking dish. Brush oil (not to much!) on the rolls. It works best if the rolls are not touching, so it is easier to flip them.

Broil for 7-9 minutes until crispy and then flip and broil for another 7-9 minutes. Make sure they don't burn! Meanwhile start frying the rice. Place rice in large wok or deep skillet. Drizzle the pan with olive oil and 1 tbsp butter. Cover the rice and turn periodically. Salt liberally. It takes 15 minutes or so to properly fry rice.

Meanwhile make the sweet and sour sauce. Combine sugar, rice vinegar, lime juice, ginger, red pepper flakes and salt. Wisk together until sugar is blended.


Finish the fried rice. Push rice to one side and break 4 eggs on the other side. Do not mix it in the rice until completely cooked, if you combine it together while it is at all runny it will be gross. I scramble the egg with a chopstick, which breaks the egg up into smaller bits.

Fried Gluten Free Fish Tacos with Lime Mayo Sauce and Cheesy Corn

For Fish Tacos:
1 cup GF flour mix (I use Pamela's Baking and Pancake Mix)
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup GF beer or Coddled Milk (1 cup milk and 1 tbsp lemon juice)
1 quart oil for frying if using a deep fryer, or you can fry fish in a skillet with enough oil to cover fish.
2-4 tilapia fillets, cut into strips (these can be somewhat frozen upon frying if you forget to defrost)
Corn tortillas

Pre-heat deep fryer to 375 degrees. Or cook fish in oil in skillet. (I've not tried this, we are unhealthy gluttons with our deep-fryer.)
Mix Egg and GF Beer or Coddled Milk in 1 bowl.
Mix flour, cornstarch, baking powder and salt in another bowl.

Dip fish strips in wet bowl and then into dry bowl. Coat fish in flour. Put into fryer until golden brown (about 5 minutes give or take). Put finished fish on plate with a paper towel to de-grease. Make sure to cover fish so they don't cool while finishing the sauce and taco shells.

Fry corn tortillas into taco shells until golden brown. We have taco shell frying tools, shown in the below picture on the bottom left. You can use pre-made taco shells to save this step. If so warm taco-shells in the oven as per package instructions. I must add that making your own taco shells is SOOO much better than store-bought ones.



For Lime Mayo Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried or fresh dill weed
1 teaspoon ground cayenne pepper

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, dill, and cayenne.

Other Taco Ingredients:
1/2 medium head cabbage, finely shredded
1-2 tomatoes, diced
Shredded Cheese

Prepare these and put them in bowls to add to tacos as you'd like.

Cheesy Corn:
1 can corn, drained
2 tbsp butter
1/8 cup lowfat cream cheese
1/8 cup velveeta (I know, eww, but it's so tasty!)

Heat, while periodically stirring, in sauce pan over medium heat until cream cheese, butter and velveeta have melted.

For finishing, put a couple fried fish pieces in a taco shell, add some Lime Mayo Sauce, cabbage, tomatoes and cheese. My hubby likes his cheesy corn on top of the whole mess, while I enjoy mine to the side.

This recipe is nowhere near healthy, but very delicious!

Adapted and made GF from an allrecipes.com recipe.