Spring Roll Skins
¾ cup all purpose GF flour
½ cup cornstarch
½ tsp guar gum
3 tbs vegetable oil
1 ¾ cups water
In a medium bowl, stir together flour, cornstarch, guar gum, oil and enough water to make a thin batter.
Heat a lightly oiled 6 inch skillet over medium-high
Spoon in 2 tbs of batter and move the pan around to cover the bottom.
Cook until dry but not coloured. The edges will shrink away from the sides of the pan.
Transfer to a plate and cover with a damp cloth.
Repeat until all the batter is used.
The skins are ready to fill.
Filling For Spring Rolls
3 tbs peanut oil
Approx 50 bean sprouts
6 green onions thinly shredded
1 cup of finely julienned carrots
1 clove garlic finely minced
1 tofu cake chopped finely
¼ tsp 5-spice
1 tbs GF soy sauce
11/2 tsp salt
In a wok, heat the peanut oil and stir-fry all of the vegetables, garlic and tofu for about 1 minute.
Add 5-spice, soy sauce and salt and continue to stir-fry another 2 minutes.
Make the rolls
On a flat surface, lay out one skin.
Place a portion of the filling slightly off-centre.
Fold the sides of the skin neatly over the filling.
Roll front to back
Brush edges with beaten egg to seal.
Repeat until all the filling is used.
In a wok, heat 4 cups of vegetable oil to smoking.
Reduce heat slightly and ad 3 or 4 spring rolls.
Fry for 4 minutes or until crisp and golden brown.
Drain on paper towel.
Repeat until all are cooked.