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.
Yields 22-24 leaves depending on pan size,
12 tbl potato starch
1 cup water
salt to taste
Dissolve the potato starch in the water.
Add the eggs and the salt.
Mix well using a hand mixer, whisk, or fork.
Heat a nonstick skillet or electric frying pan like the one I used with a tablespoon of oil.
When hot, use a ladle to pour the batter. Maneuver the pan so the batter spreads. When it turns light brown or the edges start curling, flip it over and fry on the other side briefly. Continue with remaining batter.
2 onions, halved and sliced
2 Tbl oil
4 carrots, shredded
3 kohlrabies, shredded (or two packages shredded cabbage. We don't use cabbage on Passover however)
shredded cooked chicken, optional (I never use)
fresh ginger and salt to taste
Saute the onions in the oil.
Add the shredded carrots and kohlrabi and cook until soft, stirring occasionally. Grate in fresh ginger and add salt to taste. Add chicken, if desired.
Drain the filling if it's super mushy and saturated with oil.
Fill blintz leave with the veggies. Tuck in both ends and roll up.
At this point, I freeze them.
Before serving I will fry them and serve them with a delicious homemade sauce that will be featured in Part 2.