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

By: Cuisine l'Angélique

Put the flour in a bowl.
Make a well in the center.
Put the eggs, olive oil and water in the well.
Lightly beat with a fork, gradually incorporating the flour. Continue stirring until flour is completely absorbed.
Knead the dough for about 5 minutes, or until smooth, elastic and non-sticky. Use very little additional flour.
Let the dough rest in the refrigerator for a minimum of 3 hours, ideally overnight, covered with plastic wrap.
Roll out the dough with a rolling pin or using a pasta machine. Tuck it into itself until you get the desired thickness.
Fill the wrapper with the pre-prepared filling.

230 Calories

Per portion:
2 chicken egg rolls

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