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


INGREDIENTS

  • 2 ½ cups (350 g) all-purpose flour "La Merveilleuse"
  • 2.5 ml (1/2 tsp) salt
  • 4 eggs
  • 4 tbsp olive oil
  • 1 tbsp water

PREPARATION

  1. Put the flour in a bowl.
  2. Make a well in the center.
  3. Put the eggs, olive oil and water in the well.
  4. Lightly beat with a fork, gradually incorporating the flour. Continue stirring until flour is completely absorbed.
  5. Knead the dough for about 5 minutes, or until smooth, elastic and non-sticky. Use very little additional flour.
  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. Tuck it into itself until you get the desired thickness.
  8. Fill the wrapper with the pre-prepared filling.

 

Recipe Egg Roll Wrappers
Gluten-free, dairy-free (casein-free) and hypotoxic 
By: Cuisine l'Angélique

TIP

* See the filling recipe

Refer to this video to see the whole technique:

Vidéo Egg rolls sans gluten


VARIATION

* See the vegan version

 

NUTRITION FACTS

230 Calories

Per portion:
2 chicken egg rolls

  • 14 %Fat: 9 g
  • Saturated 2 g
    11 %Trans 0,1 g
  • Polyunsaturated: 1,5 g
  • Omega-6: 1 g
  • Omega-3: 0,3 g
  • Monounsaturated: 4,5 g
  • Cholesterol: 80 mg
  • 15 %Sodium: 360 mg
  • 10 %Carbohydrate: 29 g
  • 12 %Fibres: 3 g
  • Sugars: 3 g
  • Protéines: 7 g
  • 25 %Vitamin A
  • 20 %Vitamin C
  • 4 %Calcium
  • 10 %Iron
  • 15 %Niacin
  • 40 %Manganese
  • 35 %Vitamin K