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Gluten Free Egg Rolls

Gluten Free Egg Rolls

Ready in: 55 minutes

Serves: 10

Complexity: very-easy

kcal: 290

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Ingredients

1½ cups cornflour, or tapioca flour
1½ cups brown or white rice flour or gluten free oat flour
½ tsp salt
¼ tsp SIDS CRAZY SALT
½ tsp xanthan gum
2 eggs
1 cup water
EGG ROLL FILLING:--
500 g ground pork
½ head of cabbage, chopped into small pieces
1 onion, chopped into small pieces
2 tsp SIDS SALT & PEPPER to taste

Directions

Stir together the cornflour, rice flour, salt, SIDS CRAZY SALT and xanthan gum.
In another bowl, whisk the eggs and water together until combined.
Add the eggs/water to the flour mixture. Stir well until mixture comes together to form a ball. (if you keep stirring and stirring but the mix won't come together, you may need a tad more water)
Sprinkle the work surface lightly with cornflour, potato starch, or tapioca starch/flour. (they are the same thing)
Put about ⅓ of the dough on the work surface and roll it out as thin as possible. Coat lightly with cornflour, then put a sheet of plastic wrap on top of the dough to keep the dough from sticking to the rolling pin. Whenever the dough seems a bit sticky on top, sprinkle on some cornflour to keep it from sticking to the plastic wrap.
Cut the rolled out dough into squares about 15x15 cm.
Lift squares up with a spatula and transfer to a baking tray with wax paper or baking paper on it. If you have trouble lifting the squares and they stick to the table, you probably did not have enough cornflour on the work surface. Just ball the dough back up again, sprinkle more cornflour onto work surface, and start over. Overworking the dough can toughen it a bit, but it'll still be fine if you have to roll it out again.
Cover the finished squares with a lightly damp cloth until use. Store this way for only 1 hour or so...more than that, and the wrappers will dry out.
When ready to use, add filling to centre. Fold one corner over filling, then fold the two corners that are next to the first corner across the filling. Finally, roll or fold towards the other corner and press gently to seal. Transfer to hot oil and fry until golden brown.
EGG ROLL FILLING: Cook the ground pork, chopping it into little pieces with your spatula as you go. As soon as the pork is no longer pink in the centre of the largest chunks, add the cabbage, onion, salt, SIDS SALT & PEPPER, and cook until the cabbage is soft. Add to egg rolls and fry.
Eat with sweet and sour sauce and enjoy.