There are certain dishes you remember from your childhood.
We ate dinner together frequently. My father has always enjoyed cooking and my grandmother still suggests he should have been a chef.
There are some dishes from my upbringing that really stand out. Creamed Eggs (think biscuits and gravy, but with toast and hard boiled eggs). There was fruit compote. Donuts. And sometimes we made egg rolls at home. Yum.
Lately my parents have been bringing back the egg roll. Or in the case of my father, a deconstructed one.
I wanted one.
I was pretty determined and set since then to make them (I actually tried them three times, before I got one that worked!)
The great thing is. These can freeze. You can make up a larger batch and make some whenever you want.
You can stuff them however you like. Breakfast. Try different vegetables. Different meats. You can even try some sweet ones. Apple or pecan filling maybe. Or a berry and goat cheese.
Skies the limit, experiment and take creative license.
Gluten-Free Egg Roll Wrappers
- 2 cup tapioca flour
- 1 cup almond flour
- 1 egg
- 1/4 tbsp water
- 1/2 tsp salt
Let’s Make it Happen:
Knead all ingredients together. I used my stand up mixer with a hook attachment.
Let rest for 15 minutes.
Lightly flour a surface with tapioca flour. Roll the dough out as thin as possible. Cut into 5×7 rectangles.
From here you can fill them with your preference. I like grated cabbage, carrots, sausage and eggs (9 for a batch). But you can fill them however you like.
Fry them in some coconut oil.
Eat and enjoy.
Or freeze them for later, place a piece of wax paper in between.