Chickpea Flour Spring Roll Wrappers
Translated from Italian, the language of the reel.
SERA KOCHISARLI cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Alessia on SeeMeCook
High-protein, gluten-free wrappers made from chickpea flour. These thin, flexible sheets are perfect for making spring rolls and become crispy when baked.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 250 g
Weights are estimates. Together, the ingredients weigh about 410 g before cooking, which is about 20 g per serving.
Steps
In a bowl, combine the chickpea flour and cornstarch.
Add the water a little at a time to the bowl, whisking constantly with a hand whisk to avoid the formation of lumps.
Continue mixing until you obtain a smooth, very liquid batter.
Prepare a double boiler setup by placing a non-stick pan over a pot filled with water. Bring the water in the pot to a boil so the steam heats the pan.
When the pan is hot, pour half a ladle of batter into it, quickly tilting the pan to distribute it across the entire surface.
Immediately pour the excess batter back into the bowl so only a very thin layer remains on the pan.
Clean the edge of the pan with a spatula or paper towel and place the pan back over the boiling water.
Wait until the edges of the sheet begin to lift. Carefully peel the sheet away from the pan (it helps to loosen the entire edge first before pulling the rest).
Place the finished sheets under a damp, well-wrung cloth as you work. This prevents them from drying out and makes them soft enough to roll.
Fill the wrappers as desired (e.g., with sautéed vegetables and cheese), roll them up, and bake until crispy.
Notes
The batter should be very liquid but consistent enough to adhere to the pan. Thinner sheets will result in crispier rolls. When removing from the pan, the sheets should be dry but not brittle. You can use a single layer or double the sheets by brushing oil between two layers before filling and baking.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 31
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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