More Great Recipes: Asian | Gluten-Free

Egg Roll Wrappers


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Serves | Prep Time | Cook Time

Ingredients

Cold water ½ + ¼ c
Egg 1
Salt 1/2 tsp
Rice flour 110g/1 c
Tapioca 45 g/1/3 c
Cornstarch 50 g/1/3 c
Sweet rice flour 55g/1/3 c
Xanthan gum 5 ml
Gelatin 5 ml


Combine all ingredients except the egg and water in a food processor and blend together.


Combine the egg with ½ c of water


With the machine running slowly add the water egg mix-ture.


The dough should come together to form a soft dough. If it is too dry add some additional water.


If the dough is too sticky add additional sweet rice flour in small increments.


Pairs Well With


Notes

Reprinted from Celi-Yak News Spring 2012

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