Today’s post contains two recipes: First recipe Gluten Free Egg Roll Recipe and the Second Recipe Is the Peach Egg Roll Recipe. Combined this recipe Is a must!
Recently I’ve been getting back Into baking. Before life happened and I had to put baking on hold I use to bake multiple times a week. My favorite time to bake would be during the fall months. Apples, pumpkins, and all the seasonal fruits and flavors fall has to bring are my favorite time. I get Into baking all things fall and I’m trying something new almost every day. When life happened last year (almost during fall) I couldn’t bake at all.
Recently I’ve been looking up recipes that I can bake. Any recipe that I find I have to modify to cater my specific dietary needs. I was on youtube and this recipe called peach egg rolls popped up on my recommended section. I checked out the recipe and even though If I made It I would have to make some adjustments the recipe seemed simple enough so I decided to get the supplies I needed to make this recipe.
As a seasoned baker, the only thing I needed was some peaches. Peaches aren’t In season yet so for 2 peaches It cost almost $4 and the thing Is they weren’t even organic. Anyway I got these peaches to make this recipe and I sat the peaches on the counter and that’s where they stayed until I looked at the peaches and was like okay It’s time to use these. I did make this recipe once before and didn’t think of blogging about It mainly because I didn’t know what the fuck I was doing and how It was going to turn out because I had to make adjustments.
The first recipe I’m going to be sharing Is a Gluten Free Recipe for Egg Roll Wrappers. The ones I find are either vegan and not Gluten Free or they are Gluten Free and not vegan. I don’t care about It being vegan as long as the Egg Roll Wrappers didn’t have Soy, Dairy, Gluten, or Corn. With that being said I didn’t find egg roll wrappers that fit my dietary needs. I hit up good ole google for a recipe.
Since I am about 95% gluten free I couldn’t find a recipe that was just strictly gluten free so I combined 2 different recipes to get the recipe I am about to share with you.
There Is egg In this recipe. I am Vegetarian so I’m okay with using 1 egg. I don’t recommend making this recipe If you are vegan because I can’t be responsible for how the recipe turns out. If you find a successful replacement for the egg In this recipe please comment and let me know so I can try It out the next time I make the wrappers.
GLUTEN FREE EGG ROLL WRAPPER RECIPE:
Ingredients: 1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Baking Flour
2/3 cup Tapioca Starch (also known as tapioca flour) If your baking flour has It In It than you can omit It)
1 Tsp Xantham Gum (1 Packet)- (If your flour blend already has It In It than you can omit It)
1 Pinch of salt ( You can use whatever you have on hand I used regular salt)
2/3 cup very cold filtered water ( It doesn’t have to be filtered that Is just what I used. Water Is water)
Directions: Mix together the Gluten Free Flour, 2/3 cup tapioca starch (IF USING), xanthan gum (IF USING) and salt. slightly beat your egg and add into your 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). 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 piece of parchment paper In between each sheet of dough. I can’t tell you how long they will last because I make these fresh everytime I need egg roll wrappers for a recipe.
Now that the egg roll wrappers are done let’s get to the filling. This recipe Is super simple to put together. You can make the filling 1 day In advance or you can make It the day of. Here Is what you will need.
The Ingredients Listed for the filling are allergy friendly. If you have an allergy to any of these Ingredients you probably can substitute. I also don’t measure anything because I know by eyeballing. But for the sake of someone wanting to make this recipe when I made this today I measure the Ingredients just for you 🙂 Also there Is an egg wash for this recipe. Again I am vegetarian so I don’t mind using an egg once In a while. Typically I don’t have eggs on hand so Instead of an egg wash I use room temp vegan butter and It works just as great!
Peach Egg Roll (Filling)
- 2 cups Organic peaches, sliced Into Cubes
- Strawberries (Optional I used the strawberries I had before they went bad)
- 3 tbs ground flaxseed
- 4 Tbsp coconut sugar ( If you don’t like coconut sugar you can use regular sugar)
- Cinnamon to taste ( I sprinkle cinnamon taste It and add enough until I like the taste) I don’t mind the taste of cinnamon so I add more than the average person
- Ground Ginger to taste ( I sprinkle until I feel like I added enough)
- ½ teaspoon vanilla
- About 4-6 Tbsp. Pure lemon Juice ( I used pure lemon juice and It works just as well sometimes I add more lemon. You can taste the mixture and add more lemon juice If needed)
- 2-4 teaspoon organic coconut oil
- Egg Wash Or Room Temp vegan butter (Or any butter you have on hand)
- Set aside an extra egg as you’re baking and whisk it up with a splash of cold water or milk until pale yellow and perfectly mixed. …
- Just before your bread, pies or pastries go in the oven, use a pastry brush and paint them with a light, even coat of egg wash.
- Preheat oven to 350°F.
- In a medium-sized bowl combine all ingredients, except for the egg roll wrappers. Make sure the peaches are evenly coated with the flaxseed, spices, and coconut oil.
- Place an egg roll wrapper on a flat surface. Spoon some of the peach mixture to the middle of the egg roll wrapper. Fold two opposite corners In towards the middle and roll the egg roll, like you would roll a wrap or burrito. Place seam side down on a parchment paper-lined baking sheet.
- In a small bowl combine egg yolk with an equal amount of water. Gently beat the egg yolk to combine. Brush the top of the egg roll with egg wash. Sprinkle the top of the egg roll with coconut sugar and cinnamon.
- Bake for approximately 20 minutes, until exterior is golden brown and crispy.
Pictured Here are the Ingredients I used for the Peach Filling. Brown Sugar Is pictured but I didn’t use It I used coconut sugar Instead.
Pictured Here are the peach egg rolls before they went Into the oven.
I don’t have a picture of Peach Egg Rolls when they came out of the oven because I’ll be honest I forgot. After the egg rolls were done I took my two dogs for a long walk and then when we got back I was tired and couldn’t be bothered right away to deal with the Egg Rolls. I know I’m a stupid human that should get my shit together If I’m going to post a recipe blog. Also, I am still VERY NEW at this whole “Professional” food blogging thing so, please bear with me as I get my shit together.
So Instead of showing you a delicious picture on the finished product, I will have to describe to you what they looked like when they came out of the oven.
PEACH EGG ROLL DESCRIPTION: When they came out of the oven they were nice and golden brown on top I had added some coconut sugar before I put them In the oven and the coconut sugar melted Into a nice syrup (I don’t how to describe It). Some of the smaller strawberries melted Into a jam and the larger strawberries tasted like candy. The peaches softened Into the coconut sugar and tasted like a candied peach. The egg roll wrapper was nice and golden brown some parts were crunchy and some parts where soft due to the fruit being Inside. The parts that were crunchy was just that crunchy. The soft parts tasted like fruit and honestly, I’m not mad at It.
I know shitty description. I’m sure I left some things out but for the most part, the description Is straight to the point. I also know for those of you who visit food pages for pictures I’m sorry that I couldn’t finish the job and give you a final picture of the product.
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