GLuten Free Egg Rolls Wrappers

1. By Not Too Shabby Gabby

2. 
   

   Refrigerated

   • 1 Egg

   Baking & Spices

   • 1 1/2 cups Brown rice flour
   • 1 tsp Pink himalayan sea salt
   • 2/3 cup Tapioca starch
   • 1 tsp Xanthan gum (HW: ummm alternative??)

   Liquids

   • 2/3 cup Water
3. 
   
4. Mix together brown rice flour, 2/3 cup tapioca starch, xanthan gum and salt. slight beat your egg and add into your mix. Mix. Add in your water a lot at a time until the dough comes together (you will have to use your hands). You want a soft semi-sticky dough. Let it rest for about 10 minutes. Sprinkle some tapioca starch on to a counter or rolling mat. Take a golf ball size piece of dough. Roll out with a rolling pin until it is semi-translucent. Cut into a square that is 5in x 5in. You may have to roll it out a little more when you have cut the square (a pizza cutter works great). Just make sure to handle with care. They can break. The finger bowl of water is to keep the dough slightly moist (not too moist or it will be too hard to wrap). Store your gluten free egg rolls wrappers with a dusting of tapioca starch in between each sheet of dough. Store in a dry container or bag in the fridge for up to a week.

Notes

1. If you don't want to use starch in between the egg rolls you can use parchment paper.
2. You can also use cornstarch in place of tapioca starch at any point in the recipe.
3. This recipe will work for wontons as well! Just cut a 3in x 3in square instead.