Gluten Free Egg Roll Wrappers

Gluten Free Egg Roll Wrappers
I'm not sure why the egg roll wrappers didn't get as
bubbly in egg roll form as they did when fried as scraps.
Delicious either way.

I used my trusty quilting ruler to measure and cut the dough.

I love my chicken egg rolls. I've had to avoid them, though, because of my gluten-limited son. I finally decided to go to the trouble of trying out this recipe for gluten free won ton wrappers that I found at BetterBatter.org. They were surprisingly simple to make, and they tasted like regular egg roll wrappers. My son enjoyed three egg rolls, and said they tasted great. I only tasted the fried wrapper, which tasted just like the regular wheat wrappers when fried. Since I had guests over, I didn't take the time to experiment with the scraps as I would have if they weren't there, but I will definitely be making these again.
These wrappers are not quite as sturdy as a regular egg roll wrapper, so be careful when rolling egg rolls with them. I wouldn't call them fragile, exactly, but my first one tore open. Just be careful.
If you are just starting out on a gluten free lifestyle and have not yet tried Better Batter, now it s a good time to try it. If you already have some Better Batter in your house, make these! 

Gluten Free Egg Roll Wrappers
     --Adapted from BetterBatter.org

Ingredients:

• 1 cup Better Batter Gluten Free All Purpose Flour
• 1 large egg
• 2-4 tablespoons water
• corn starch for dusting and rolling

Instructions:
In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, egg, and 2 tablespoons water. If the dough does not come together once the ingredients are incorporated, add up to 2 more tablespoons of water. The dough should be the consistency of PlayDoh. Form the dough into a cohesive ball, and cut into four equal pieces. Place dough pieces back in bowl and cover with plastic wrap while you prepare your work surface.
On a large flat surface, place one rectangular piece of wax paper. Liberally dust the wax paper with corn starch. Take one piece of dough and form it into a thick log, about 3-4 inches long. Then smash it a little to get it flat. Place dough log onto the corn starch and dust with more corn starch. Place another piece of wax paper on top of that and then roll dough out into a very, very thin rectangle (or as close to a rectangle as you can get). About halfway through rolling, lift dough and redistribute the corn starch. Turn dough over and dust with more corn starch. Continue rolling until the dough is super thin and you can cut two 6 x 6 inch squares out of it. Using a sharp knife or a pizza cutter (along with a ruler if you have it), cut rolled dough into two 6 x 6 inch squares. Place cut squares on a wax paper lined plate or sheet pan and cover with plastic wrap. Repeat rolling and cutting process for the 3 remaining pieces of dough. You will end up with a lot of scraps. Let me know if you come up with a clever way to use them.
Use the egg roll wrappers immediately to roll some egg rolls and then fry them up. The scraps taste great fried as well.
Makes 8 egg roll wrappers

You need to use a LOT of corn starch when rolling.