Description
Craft your own delicious and crispy low-carb egg roll wrappers at home. This recipe yields flexible, flavorful wrappers perfect for any filling while keeping your macros in check.
Ingredients
- 1 cup super-fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon psyllium husk powder (finely ground)
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk (or water), plus more if needed
- Optional: 1 tablespoon lupin flour for added elasticity
Instructions
- In a large bowl, whisk together almond flour, coconut flour, xanthan gum, psyllium husk powder, salt, and optional lupin flour until well combined.
- Create a well in the center of the dry ingredients. Add the eggs and unsweetened almond milk.
- Mix gradually until a cohesive, pliable dough forms. Adjust liquid or flour as needed to reach the right consistency.
- Cover the bowl and let the dough rest for 15-20 minutes at room temperature. This is crucial for elasticity.
- Divide the dough into 8-10 equal portions. On a lightly floured surface (using almond or coconut flour), roll each portion out as thinly as possible (aim for about 1/16 inch thick).
- Cut the rolled dough into squares or circles, trimming edges as desired.
- Heat a non-stick skillet over medium heat with a light coating of avocado oil or ghee.
- Cook each wrapper for 1-2 minutes per side until golden brown and slightly bubbly. They should be flexible but begin to crisp.
- Remove cooked wrappers to a wire rack to cool completely. Use immediately or store as directed.
- Prep Time: 20 mins
- Cook Time: 15 mins