EGG ROLL WRAPPER GLUTEN FREE RECIPES

Steps:

• Begin by preparing the wonton wrapper dough according to the recipe instructions. Work with ½ of the dough at a time, covering the second half to prevent it from drying out.
• Place ½ of the dough on a lightly floured surface, sprinkle very lightly with a bit of tapioca starch, and roll into a rectangle about ¼-inch thick, moving and flipping the dough often to prevent sticking.
• With a pizza wheel, pastry cutter, or sharp knife, cut out as many 3½ to 4-inch squares as possible from the dough. Gather the excess, and set it aside with any remaining dough.
• Using even and sustained pressure, roll out each square until it’s about 6-inch square and about ?-inch thick. Sprinkle very sparingly with more tapioca starch while rolling, only using as much as is necessary to prevent sticking. Repeat with the remaining dough, flouring the squares lightly with tapioca starch after shaping.
• Stack them on top of one another and cover them with plastic wrap so they don’t dry out while preparing the filling.
• Prepare the filling. Heat a large, heavy-bottom skillet over medium-high heat, and add the ground beef. Cook, gently breaking up the beef, for about 5 minutes until no longer pink. Drain any excess moisture from the skillet.
• Add the cornstarch and garlic powder to the skillet, mix to combine well with the beef, and continue to cook until the starch is absorbed. Add the sesame oil, soy sauce or tamari, rice vinegar, honey, and black pepper, and mix to combine. Finally, add the shredded cabbage, and mix again to combine.
• Cover the skillet, reduce the heat to medium-low, and cook, tossing occasionally, for about 3 minutes until the cabbage is wilted. Uncover the skillet, remove it from the heat, and allow the mixture to cool for about 10 minutes.
• Assemble the egg rolls. Arrange the first wonton wrapper square with a corner facing the maker. Place about 2 tablespoons of filling about 1-inch from the corner. Fold the bare corner over the filling, and roll one turning away, rolling as tightly as possible and to prevent any trapped air bubbles.
• Moisten fingers with a bit of water to fully seal the edges. Fold in the opposite sides securely, then continue to roll until the egg roll is completely sealed. Repeat with the remaining wrappers and filling. Set the shaped, raw egg rolls aside.
• Place the frying oil in a skillet or electric fryer, and heat it to 350 degrees F. Set a wire rack over a baking sheet or paper towels to the side for the egg rolls to drain after frying.
• Place as many of the shaped egg rolls in the hot oil as possible without crowding them. They should begin to bubble immediately. Allow them to fry for about 1 minute per side; flip, then fry until golden brown on the underside. Continue to flip and fry until lightly golden brown all over.
• Remove from the frying oil using a strainer or tongs, and place on the wire rack to drain completely. Serve warm. Enjoy!

Steps:

• Mix together won ton wrapper ingredients in a mixer for 5 minutes (or knead until smooth). Dough needs to be soft but not sticky. If too sticky add more rice flour. If dough is too dry, beat another egg and add it a spoonful at a time until dough is firm and pliable, but still soft enough to go through pasta roller.
• Roll out with pasta roller until very thin (I took it to a "5" on my Atlas pasta machine). It will take a few passes through the pasta machine to get it to stick together well.
• Roll until thin (like a regular egg roll wrapper) and cut into won-ton sized rectangles.
• Filling:.
• Cook all ingredients over medium heat until carrots are tender and cabbage is wilted. Let cool until just warm.
• Lay won rectangles on work space (like a diamond). Place filling on wrapper. Wet edges of wrapper with a little water and fold 3 points to the middle like an envelope. Then wet last point with water and roll closed. This might take a little practice!
• Deep fry at 350* for 2-3 minutes until golden brown. Serve hot with soy sauce or GF sweet and sour sauce!