Gluten Free Egg Rolls and Won Ton Wrappers Recipe

Ingredients

• 2 large eggs
• 1 cup brown rice flour
• 2/3 cup potato flour
• 1/3 cup tapioca flour
• 1/8 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup shredded cooked pork or 1 cup cooked chicken
• 6 ounces bean sprouts
• 2 shredded carrots
• 4 cups cabbage, shredded
• 1 small sweet onion, sliced thin, cut rings in half after slicing
• 1/2 teaspoon powdered ginger
• 2 tablespoons gluten-free soy sauce
• salt and pepper

Instructions

1. In a mixer, combine 2 large eggs, 1 cup brown rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour, 1/8 teaspoon salt, and 1/2 teaspoon xanthan gum, mixing for about 5 minutes until the dough is soft and smooth; if it’s sticky, add more rice flour, and if it’s too dry, incorporate another egg gradually until it’s pliable.
2. Roll the dough out using a pasta roller, aiming for a thickness similar to traditional egg roll wrappers, about a 5 setting on an Atlas pasta machine; you might need a few passes through to achieve a nice consistency.
3. Cut the rolled dough into won-ton sized rectangles for wrapping.
4. In a skillet over medium heat, combine 1 cup shredded cooked pork or chicken, 6 ounces of bean sprouts, 2 shredded carrots, 4 cups of shredded cabbage, and 1 small thinly sliced sweet onion; cook until the veggies are tender and the cabbage has wilted, then let the filling cool to just warm.
5. Lay a won-ton rectangle on your work surface, resembling a diamond shape. Spoon some filling onto the center of the wrapper, then wet the edges with a little water before folding the corners to the middle like an envelope; finally, wet the last point and roll it closed, which may require a bit of practice to perfect.
6. Heat oil in a deep fryer to 350°F, then carefully fry the wrapped egg rolls for 2-3 minutes until they turn golden brown and crispy. Serve hot with gluten-free soy sauce or sweet and sour sauce.