Hello, everyone! Tonight marks the first night of the Jewish holiday of Passover, which commemorates the emancipation of the Israelites from slavery in ancient Egypt. Passover is about redemption and freedom and just like every holiday, it has its own special traditional foods. To commemorate the unleavened bread that the Israelites ate when they left Egypt, we don’t eat—or even retain in our possession—any chametz from midday of the day before Passover until the conclusion of the holiday. Chametz means leavened grain—any food or drink that contains even a trace of wheat, barley, rye, oats, spelt or their derivatives, and which wasn’t guarded from leavening or fermentation. This includes bread, cake, cookies, cereal, pasta and most alcoholic beverages.
Therefore, gluten free baked goods are used. This is one such recipe. I love chinese food (well, chinese-american) and I make egg rolls throughout the year using wonton wrappers, which are made from wheat and therefore not an option on Passover. So I use blintz leaves, a simple thickened egg mixture fried thin and wrapped around the veggies. I make them ahead of time, freeze them, and instead of deep frying them I pan fry them right before the meal.
This recipe will have two parts.
Therefore, gluten free baked goods are used. This is one such recipe. I love chinese food (well, chinese-american) and I make egg rolls throughout the year using wonton wrappers, which are made from wheat and therefore not an option on Passover. So I use blintz leaves, a simple thickened egg mixture fried thin and wrapped around the veggies. I make them ahead of time, freeze them, and instead of deep frying them I pan fry them right before the meal.
This recipe will have two parts.