Chinese Baklava in Gluten-Free Recipes & Cooking Tips Posted May 21, 2010 · Report to Admin This started because I had some spring roll wrappers left over, and also almonds, honey and olive oil. I tried making it in layers, like baklava and it was a fiasco, if tasty. So I bought more wrappers and tried again, doing it this time pot-sticker style, and the fiasco went a little better, but the wrappers were still too chewy. So on the third try (or fourth), I cut the wrappers in quarters, and that worked. The filling I'm using these days is almonds, sunflower seeds, pistachios, pumpkin seeds, clover honey and EV olive oil. I've got a food chopper and chop up all the nuts but the sunflower seeds with it. Half a cup of raw almonds, and the other half cup more or less divided up among the rest (so 1/6 cup of each, roughly). Mix in a tablespoon of olive oil and two cups of honey. About now is a good time to preheat the oven to 350 degrees. The spring roll wrappers I use are Blue Dragon brand from World Market. They're about 9" across; if you can find rice wrappers that are the size of regular won ton wrappers, that would be preferable. With Blue Dragons, you soak each about 10 seconds in warm water. Spread out on a pizza pan and cut into four equal parts. Put a teaspoon of filling on each and wrap up envelope fashion. Place each on another pan, preferably one lined with aluminum foil. Bake for 10 minutes. Let cool for at least five. They're much better when still warm, but still pretty wonderful when cool. Makes 12-16. Thanks for sharing is sounds like a great idea.