Egg Roll Wrappers, vegan version Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan


  • 2 ½ cups (350 g) all-purpose flour "La Merveilleuse"
  • 2.5 ml (1/2 tsp) sea salt
  • 40 g (4 tbsp) chia*
  • 200 g (3/4 cup - 2 tbsp) water
  • 100 g (1/2 cup) light olive oil
  • 100 g (1/3cup - 1 tbsp) water


  1. Place flour and salt in a bowl. Put aside.
  2. Grind the chia seeds and pour them into the 200 g of water.  Let rest for 15 minutes.
  3. Make a well in the centre of the flour mixture, pour in the oil, 100 g of water and chia mixture.
  4. Stir until the flour is completely absorbed.
  5. Knead the dough for about 5 minutes, or until smooth, elastic and non-sticky.  Use just enough flour to prevent the dough from sticking to the work surface, no more.
  6. Let the dough rest in the refrigerator for a minimum of 3 hours, ideally overnight, covered with plastic wrap.
  7. Roll out the dough with a rolling pin or using a pasta machine.  Keep tucking it into itself until you get the desired thickness.
  8. Fill the wrapper with the pre-prepared filling.



Recipe Wraps for Egg Rolls, vegan version
Gluten-free, dairy-free (casein-free), hypotoxic and vegan 
By: Cuisine l'Angélique


Refer to this video to see the whole technique:

Vidéo Egg rolls sans gluten


* I like to use white chia because I have observed a difference in the absorption of liquid, compared to the black chia.  The best results are therefore with the white chia.

** See the filling recipe