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.
Passover/Gluten Free Egg Roll
Servings
15 Servings
Ingredients
- 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
Instructions
- 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 soy sauce, lime juice and sugar, mix well 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 spring 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.
Volume measurements for dry ingredients can vary depending on how one fills the spoon (or cup). Did you sprinkle the potato starch into the measuring spoon & level it off with a knife, or did you dig the spoon into a bag/box of potato starch & press orbshake it to level it off? The first method will yield much less starch than the second. (If you have a weight measurement, that would be most useful, since 40 grams (for example) is always 40 grams.) Thanks!
Agreed I much prefer weights these days, It should be about 100 grams in this case
Hi Susan, it’s been a while since I made these but I will do my best to answer your questions.
1. It is not exactly deep fried, more like shallow fried, you want enough oil so at least half the roll is covered and once you cook for a few seconds or so with the tongs it should hold together so you can let it continue without holding on. You should have extra oil at the end though just like deep frying.
2. After you put in the first one and hold for a few seconds you can let go and add the next one.
3. I don’t think the dough glued together well that is why I held them. I tend to like my crepes and blintzes crispier so it could be that is why I did that, you probably don’t need to cook the other side and it is possible it will hold better in that case, but still likely not fool proof. When you put the roll in the oil it puffs so it wants to separate and I felt you had to hold it.
4. I believe it needs enough oil to really fry and best if you don’t have to turn it four times, if you it is more shallow you will need to turn more and cook longer.
5. I didn’t measure the amount of oil it depends a bit on your pan and how you cook everything, if it is non stick how large it is, so it is best to eyeball it.
6. You are right it should be added with the sauce I will fix it.
1. When you say, “Heat a pot of oil”, that sounds like deep-frying. In that case, we’d need several inches’ worth of oil, plus we’d end up with a substantial quantity of used oil, right?
2. I can’t picture holding a rolled item together with tongs while deep-frying it [and a portion of the tongs]—not to mention holding together multiple rolled items at once.
3. Have you tried “gluing” the last corner of the wrap to itself with a little water (or damp potato starch?) before frying it? For that matter, is there a good reason to fry the crepes on the second side before you assemble them? If memory serves, the blintz and eggroll recipes that I’ve seen are only cooked on one side before filling. They’re filled with the cooked side up, and the overlapping raw-ish dough sticks to itself before the item is fried on all sides.
4. Could they be pan-fried/sauteed instead?
5. In the ingredients, you should list the quantities of oil [and/or cooking spray] for (1) frying the crepes, (2) sauteeing the filling, and (3) frying the filled rolls.
6. You forgot to mention adding the lime juice and sugar when you add the “soy” sauce.
Typo: “srping” rolls
Probably.
Can I use a hand mixer?
What is cruel about a chicken laying an egg? I believe these are gluten free…
I am hearing it might not be available there. You can try the recipe with just some salt in place of the soy.
I live in Israel. Where to find kosher for Pesach soy sauce? Any help appreciated.
IP
Yuckkklkkkk 9 eggs……
how about something vegan!! and non Gluten. Like healthy! And cruelty free!!
whoa, sounds delish, but 9 eggs??!!
This looks so fun and creative! A nice break for the norm.