Fresh and light vietnamese spring rolls


And of course any egg roll out there worth having just isn’t Paleo và would probably kill my stomach with the amount of additives it contains.

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So I embarked on a journey khổng lồ make a cassava flour egg roll, since cassava is one of my favorite paleo flours. If you’ve never used cassava before, you are in for a real treat because it is very versatile! Just check out these 10 cassava flour recipes to lớn see what I mean. I fell in love with cassava flour when I first made a cassava flour tortilla that tastes JUST like a wheat flour tortilla.

It blows my mind how great cassava is at replacing wheat flour and providing the same texture. So I thought I’d give cassava flour egg rolls a try since I already knew it could make amazing tortillas.

If you want lớn try cassava flour, you can hop on over to lớn Otto’s Naturals where they even sell it in bulk (trust me, you might need to lớn buy it in the 25 lb bag once you’ve fallen in love with it like I have). Or you can jump over to lớn Amazon and buy it there. Và also here in bulk.

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These cassava flour egg rolls are pretty simple to make once you get the hang of it, but there are some definite steps you need to follow to make your life easier. I tried doing one roll at a time and it was so frustrating lớn go back & forth! So here’s the run-down of how this recipe will go:

Make the filling first.Make all the wraps at once (dough, roll, fry).Fill wraps one at a time but fry in the same hot skillet.

Easy, right? Good luck!


Cassava Flour Egg Rolls — with Pork Filling

Cassava Flour Egg Rolls Wrap Ingredients

1/2 cup water1 large egg* + 1 additional egg for brushing

Pork Egg Roll Filling

1/4 lb ground pork1/2 small cabbage, shredded (roughly 2-3 cups)1 medium carrot, julienned1/2 medium onion, chopped1 inch knot of ginger, peeled và minced1 clove of garlic, minced

Place wrap into heated skillet và cook on one side for 1 minute, or until the edges turn up slightly. Remove from heat. Repeat until all of your wraps are cooked on one side.Take additional egg & whisk lightly. Mix aside.Take a wrap in hand, and showroom the pork filling khổng lồ one edge of the wrap (not the middle) & roll in your hand. Remove excess filling from end and push the kết thúc down (in the middle) for a closed egg roll. Brush the mở cửa egg roll edge with the additional egg to help is seal.Place egg roll into heated oil with the seal side down. Repeat for all egg roll wraps và use tongs lớn turn for an even fry (about 1 minute per side, depending on the temperature of your oil). Remove & let cool.


*If your egg is any other form size than large you will need khổng lồ add/reduce water.

**Dough is too dry if it cracks while rolling. địa chỉ cửa hàng one tablespoon of water at a time to lớn dough. Dough is too wet if you cannot remove it from the parchment paper with tearing. Add one tablespoon of cassava flour at a time until you have the right consistency.)