Gluten-Free Egg Roll Wrappers Recipe made with some seasoning (2024)

Gluten-Free Egg Roll Wrappers are the perfect wrappers for all your appetizer needs. These wrappers have a slight onion flavor to them. Needless to say, they can be stuffed or filled with all types of fillings. Just think of all the appetizers and dinner items you can create with these wrappers. Fill them with Asian fillings, Tex-Mex, or other fillings. Incidentally, this is the second recipe I have on my blog for wrappers. However, this recipe includes garlic and onion powders giving it a little more flavor.

Gluten-Free Egg Roll Wrappers:

Consequently, I wanted this wrapper to be a little more flavorful than my Potsticker Wrapper Dough. Not to mention, it is nice to have options at which dough or wrapper to use. Nonetheless, this recipe is quick and easy to make. In fact, the longest part is cutting out the wrappers from the dough. Therefore, this recipe adds some garlic powder and onion powder to make them a little more flavorful. However, feel free to use the Potsticker wrappers. Perfect for all your Asian dumpling recipes.

Moreover, these wrappers will help create appetizers for a holiday party, Super Bowl, or just watching a game. Indeed, the uses of these wrappers are endless. All in all, Amazon has cassava flour, onion powder, garlic powder, and granulated onion. Indeed, you may wish to read my blog post on Cassava Flour Information to learn more about this gluten-free flour.

Nevertheless, one of the things I missed most was egg rolls and Asian appetizers.

Gluten-Free Egg Roll Wrappers

Ingredients:

• 2 cups cassava flour
• 2 teaspoons pink salt
• 3/4 cup boiling water
• 3/4 cup cold water
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp granulated onion
• Directions:

First, combine the cassava flour, salt, garlic powder, onion powder, and granulated onion. Second, make a hole in the center of the cassava flour and pour in the boiling water. Pour the water in a little at a time.

Next, mix the water a little at a time into the cassava flour until you get a slightly mealy texture. Place an ice cube or two in the water to get it cold. Stir in the ice-cold water a little at a time. Finally, knead until you form a dough ball. Finally, knead for 5 minutes until smooth and slightly tacky. Let rest 20 minutes under a damp towel. After 20 minutes knead the dough briefly.

Pull apart and roll into small balls. Leave the balls in a bowl covered with a damp towel taking out one or two at a time to roll. Using a tortilla press place a small piece of plastic down on the press. Place the dough on the plastic fold the plastic over and cover it on top of the dough. The dough should be between the plastic press on the tortilla press. Lift up the top of the press and lift the plastic up the dough. Lastly, using a 6-inch square cookie cutter cut out an Egg Roll wrapper. Do this until all the Egg Roll wrappers are created.

For Other Gluten-Free | Refined Sugar-Free