So, you want an egg roll, or some crab rangoon, and you don’t want the 11 grams of carbohydrates per wrapper?
- 175 grams Almond Flour
- 2 TBS Golden Flax
- 2 TBS Powdered Psyllium Husk
- 1/2 tsp Salt
- Scant cup Boiling Water
Prepare whatever filling you are going to use. Make sure it isn’t watery, and let it chill completely.
Combine the dry ingredients in a bowl, and mix well. Add the boiling (and I do mean boiling) water, and blend well. This gives you the dough.
Take a blob about the size of a golfball, and press it flat in a tortilla press. If you don’t have a tortilla press, you can roll the dough out, but that will take longer. This is a forgiving dough, if it tears, you can press it together or patch over it.
Lay a small column of filling along the center of the wrapper, stopping a bit short of each end. Fold the top and bottom over the filling, then fold the dough from left to right over the filling, and then roll it closed. Seal the whole thing up with your fingers, you should be able to pinch the dough closed. If you have any tears, use a small piece of dough and patch over it. Repeat until all the dough or all the filling is gone, putting each roll aside on a nonstick surface (I usually use a Silpat).
If the filling is going to be messy, you can also pre-prepare the filling by creating the columns on another Silpat, and then freezing them before constructing the rolls.
Bring 1/2″ or so of oil up to 325 degrees in a small pan (smaller pans allow us to use less oil). Cook the rolls two at a time, until a dark golden brown on all sides, and then drain.