This is a fun Passover or gluten free treat. The crepes are difficult to fry, but if you keep the tongs on them they should work for you.
- 15 ServingsServings
- 9 large eggs
- 9 tablespoons potato starch
- 3/4 cup water
- pinch salt
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 green onions, sliced
- 1 cup shredded cabbage
- 6-8 shiitake mushrooms, sliced thin
- 2 tablespoons Passover soy sauce
- 2 tablespoons lime juice
- 1/4 teaspoon sugar
Combine eggs, potato starch, water and salt using a stand mixer. Grease a skillet and heat over high heat. Pour crepe batter into pan, turning to coat bottom. As you turn pan flip over to remove excess so that is it is thin layer. Cook for 1 minutes or until bottom sets. Flip and cook for 30 seconds more. Set aside on a plate stacking until done.
Heat oil in sauté pan over medium heat. Add garlic, ginger and green onions – cook for 2 minutes. Add cabbage and mushrooms cook for a few more minutes then add sauce and remove from heat, adjust seasoning to taste.
Place 1-2 tablespoons of filling into the middle of the crepe. Fold over top then both sides and then roll tightly into a spring roll.
Heat a pot of oil and add the srping rolls, carefully holding them with tongs to make sure they don't explode. Cook on all sides until golden brown.
For a complete Passover Chinese Seder Menu click here.