'Mennonite' Spring Rolls - gluten free

My granddaughters commented on how they missed having Spring Rolls on their 'gluten free' diet and I got to thinking -- why couldn't I just use the Mennonite pancakes (crepes) instead  of the wheat wraps.   I tried it, and my girls love them - they said they actually prefer them to the 'real' thing.
So here is the recipe ..

For the wraps ...

• 4 eggs 
• 1/2 cup milk 
• 1/4 cup water 
• 3/4 cup Julie's flour mix 
• 1/2 tsp salt 
• 1/4 tsp xanthan gum 

1. Put all ingredients into a bowl or large measuring cup and whisk thoroughly until perfectly smooth. 
2. Heat skillet -- I used an 8" -- Melt a dab of butter tilting skillet to coat bottom. 
3. Pour just enough batter into the skillet to cover the bottom, again tilting skillet. 
4. Brown on one side , them flip to brown the other side. 
5. Stack on plate. 

Filling 

1. I didn't carefully measure my ingredients ... you could use your favorite spring roll filling ingredients. I used a mix of chopped fine, cooked chicken breast, green cabbage, grated carrots, onion greens, garlic and salt. 
2. Toss ingredients in skillet with a bit of oil, cooking for a few minutes. 
3. To create wraps ...  place a generous tablespoon on the wrap... turn up the bottom over it, fold in the sides, and then roll to edge. To make sure the edge sticks I sprinkled a little grated Parmesan cheese along the edge before rolling. See photo below. 
4. Place wraps close together in baking pan and bake at 350 degrees for about 15 minutes. 
5. These freeze well to reheat or put in lunches. 

Serve with your favorite dipping sauce or use below recipe.

Dipping Sauce 

• 1/2 cup soy sauce 
• 1/4 cup rice vinegar 
• 2 tbsp peanut oil 
• 1 tsp crushed garlic 
• 1/2 crushed red pepper 
• 1 tbsp. honey
  
  Mix all ingredients, pour into a jar and shake well to blend.