Gluten-free Egg Roll with Beef filling
Pane-Bistecca
These gluten-free egg roll with beef filling are super crispy and – it has to be said out loud – rarely available in shops! That’s why I had to sit down and make them myself.
It’s actually not difficult at all, you just have to be a little more careful. As the gluten is missing, the dough is not as elastic, but it is still very easy to roll out.
I filled the rolls, which are also known as egg rolls, with beef.
It’s actually not difficult at all, you just have to be a little more careful. As the gluten is missing, the dough is not as elastic, but it is still very easy to roll out.
I filled the rolls, which are also known as egg rolls, with beef.
Ingredients
For the dough:
250 g gluten-free Flour
1 tsp Xanthan Gum
35 g Tapioka Starch
3 Eggs
approx. 4 tbsp warm Water or more
500 g ground Beef
3 tbsp Cornstarch
3 Garlic cloves, chopped
1 tbsp Sesame Oil
20 ml gluten-free Soy Sauce
2 tbsp Rice Wine Vinegar
2 tbsp Honey
Pepper
Chili to taste
1/3 Chinese Cabbage, chopped
some Oil
Filling:
Instructions
1
Step 1
First make the filling. To do this, heat the oil in a shallow pan and fry the beef with the garlic. Season well. Then sprinkle the cornstarch over it and mix well.
2
Step 2
Add the sesame oil, soy sauce, vinegar and honey and mix well. Then add the cabbage and fry well until all the liquid has been used up and the cabbage has wilted. Leave to cool.
3
Step 3
Mix the dry ingredients for the dough together, then add the liquid ingredients and knead well. The result is a kind of bread dough. Cover and leave to stand for 30 minutes.
4
Step 4
After resting, cut the dough into 4 parts and roll out one part into a long, thin rectangle about 10 cm wide. The sides can be cut straight using a ravioli wheel. Cut this strip into 3 squares.
5
Step 5
Moisten the sides of the squares with water, place 2 tbsp of the filling on the bottom edge and fold in both sides. (see pictures) Then roll up tightly. Place the rolls on baking paper, they can be frozen here.
6
Step 6
Heat the oil in a wide pan or wok and fry the rolls until golden brown all over. Drain on kitchen paper. Serve warm with sweet chili sauce.
Notes
I fried the rolls in the Airfryer, place the coated rolls in the Airfryer, set 180 C and fry for 8 minutes, turn and fry again for 8 minutes.
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