Go Back Email Link
–+ servings
Wrappers with Japanese gift cloth, chopsticks, and tea cup.
Save
Print Pin
5 from 6 votes

Egg Roll Wrappers

Gluten-Free Egg Roll Wrappers Recipe easily made with spices for a more flavorful wrapper. Perfect for use with all kinds of fillings.
Course Appetizer, Lunch, Dinner, Appetizer
Cuisine American, Asian, Tex-Mex
Keyword Asian Food Recipe, Celiac Recipe, Celiac Recipes, DIY Egg Roll Wrappers, DIY Gluten-Free Egg Roll Wrappers, DIY Gluten-Freee Wonton Wrappers, DIY Wonton Wrappers, Dough, Dumpling Wrapper, Egg Roll Wrappers, From Scratch Gluten-Free Egg Roll Wrappers, From Scratch Recipe, From Scratch Wonton Wrappers, Garlic Powder, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Frie, Gluten Fritt, Gluten-Free, GLuten-Free Asian Food Recipe, Homemade Dupling Wrappers, Homemade Egg Roll Wrappers, Homemade Season Egg Roll Wrappers, Homemade Seasoned Egg Roll Wrappers, Homemade Wondton Wrappers, No Wheat, No Wheat No Problem, Onion Powder, Potsticker Dough, Vegan Gluten-Free Egg Roll Wrappers, Wonton Wrappers, Wrappers
Prep Time 5 minutes
Rolling 40 minutes
Total Time 45 minutes
Servings 26 Wrappers
Calories 50kcal
Author LaRena Fry

Equipment

Frying Pan
Circle Cookie Cutters
Square Cookie Cutters
Tortilla Press

Ingredients

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

Instructions

  • First, combine the cassava flour, salt, garlic powder, onion powder, and granulated onion.
    2 cups cassava flour, 2 tsp pink salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/8 tsp granulated onion
  • Second, make a hole in the center of the cassava flour and pour in the boiling water.
    3/4 cup 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.
  • Add two or three ice cubes to the 3/4 cup of water to make it ice cold.
  • Wait until water is ice cold.
  • Stir in the ice-cold water.
    3/4 cup ice cold water
  • 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 on top of the dough. 
  • The dough should be between the plastic press down 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 the Egg Roll Wrappers
  • Do this until all the Egg Roll wrappers are created.

Notes

Nutrition Facts
Servings 26.0
Amount Per Serving
Calories 50
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 160 mg 7 %
Potassium 1 mg 0 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 0 g 2 %
Sugars 0 g  
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 26g | Calories: 50kcal | Carbohydrates: 12g