Shrimp Tempura Rolls

Back in the day, Ventura Boulevard in the San Fernando Valley (Los Angeles County) was celebrated for having the most sushi spots of any street in the USA, and pre-Celiac diagnosis, Tempura was my #1

I’m sure you’ve seen miles of Instagram reels where people are crispy-ing up their scrumptious-looking, rice paper roll creations…you know…where they scrape the knife along the top so you can hear the “crunchy” scrape, lol….I love it all, but I always want my gluten-free food to be as close to the real deal, as possible. I want that REAL tempura crunch. The kind of tempura crunch that you see people enjoying at your favorite sushi place.

I experimented with a few different ingredients to get that crunch….firstly, with pork rinds. Pork rinds on their own are delicious, but not a tasty combination with fish. Second, I took gluten-free, all-purpose flour and combined it with egg, to make mini dumpling, fried and chopped them up. Lastly, I decided to try the organic rice crackers I found at Trader Joe’s. The rice crackers worked the best!

You can fry them up first, and then set them aside, before making your rolls, because you will need to decide if you want your tempura crunch to be on the inside of your rolls, or on top. I add them to the inside, AND on top, of course!

p.s. Yes, you can just easily go out and buy the ready made gluten-free panko bread crumbs, but not everyone can have pea protein or dextrose.

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Prep Time: 30 minutes

Cook Time: 30 - 40 minutes

Servings: 8 rolls

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