HOMEMADE EGG ROLL WRAPPERS RECIPE | SIDECHEF
Once you make these Homemade Egg Roll Wrappers, you'll never buy them again. You could cut these into smaller squares and use them as wonton wrappers too. A pasta machine makes easy work of flattening out the dough.
Provided by Cooking with Tovia
Categories Pescatarian Vegetarian Whole30 Easy Make Ahead Dairy-Free Shellfish-Free Weekend Project Soy-Free Stand Mixer Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 3600S
Yield 12
Number Of Ingredients 4
Steps:
- Into the bowl of a stand mixer fitted with a dough hook, add All-Purpose Flour (2 cup), Salt (3/4 teaspoon), Water (1/3 cup), and Egg (2). Mix on low speed for 2-3 minutes, until dough comes together.
- Knead on low speed for another 3-4 minutes.
- Wrap the dough in plastic wrap. Let rest for 30-45 minutes.
- Divide dough into 4 equal parts. Re-wrap any dough you aren't currently using. Fold dough into a square.
- Using a pasta machine on the widest opening, crank your dough through. Fold each side into the middle, then run it through again.
- Switch pasta machine to the next narrowest setting and run it through twice. Repeat, switching to increasingly narrow settings, until you reach the smallest setting. When dough gets too long, cut it in half and continue.
- Trim dough into squares.
- Refrigerate egg roll wrappers for later, or use right away. If stacking, dust each side with flour so they don't stick to each other.
Nutrition Facts : Calories 7 calories, ProteinContent 0.3 g, FatContent 0.1 g, CarbohydrateContent 1.2 g, FiberContent 0.0 g, SugarContent 0.0 g, SodiumContent 13.6 mg, SaturatedFatContent 0.0 g, TransFatContent 0.0 g, CholesterolContent 2.5 mg, UnsaturatedFatContent 0.0 g
NUT ROLL RECIPE | ALLRECIPES
This is a nutty strudel like roll. It's not too sweet so you could even have it for breakfast!
Provided by AmberMarie
Categories Cut-Out Cookies
Yield 5 long rolls
Number Of Ingredients 11
Steps:
- Heat the milk until it is just slightly warm to the touch. Stir in the yeast and sugar. Let stand for 5 to 10 minutes. Stir in the yolks and sour cream until well blended. Add the flour and salt; knead vigorously, on a well floured surface, for 15 minutes. . Cover dough and let it rise for 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Divide dough into 5 pieces. Shape the pieces into balls, then roll them out to 1/8 inch thickness. Stir together the nuts, 1/2 cup of sugar and melted butter to make the filling. Spread about 1 to 1 1/2 cups of filling onto the dough. Roll up like a jellyroll and pinch to seal.
- Place rolls onto baking sheets about 3 inches apart. Brush with egg white, and bake for 35 to 40 minutes in the preheated oven. Cool, slice, and serve.
Nutrition Facts : Calories 433.5 calories, CarbohydrateContent 36 g, CholesterolContent 36.8 mg, FatContent 29.4 g, FiberContent 3.5 g, ProteinContent 10.6 g, SaturatedFatContent 5.5 g, SodiumContent 132.5 mg, SugarContent 8 g
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From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 652 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Spread out the nuts and seeds on a baking tray and toast in the oven for 5 to 6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until it comes together into a ball. It will be sticky to begin with, so stop and scrape the sides as you go.
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- Meanwhile, slice the mushrooms. Heat 1 tablespoon of rapeseed oil in a pan over a medium heat, then sauté the mushrooms for 6 to 8 minutes, until golden. Remove and set aside.
- In the same pan, heat 1 tablespoon of rapeseed oil and wilt the spinach (or heat through if frozen) along with the pepper. Blitz the spinach, avocado flesh, tofu, nutmeg and lemon juice in a food processor until smooth.
- Thinly slice the sweet potato using a vegetable peeler or mandolin, creating a pile of peelings. Heat a drizzle of olive oil in a small pan, then fry the peelings over a high heat, turning occasionally, for 4 to 5 minutes, until just turning crisp.
- Assemble the tart by spreading the spinach mixture over the baked and cooled tart base. Lay the mushrooms on top, and decorate with the sweet potato slivers and a scattering of toasted pine nuts. Eat at room temperature, or heat it up, if you like.
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Reviews 5
Total Time 40 minutes
Category Desserts
Calories 67 calories per serving
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Total Time 3 hours 15 minutes
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