Gluten-Free Ham & Scallion Bagel (蔥油貝果)

Preheat the oven or Airfryer at 180C°C (I think Airfryer gives the best result)

Combine egg wash in a bowl

Brush the first rice paper with eggwash on both sides and place in the center of a plastic chopping board. Add a second rice paper and brush again with egg wash and place on the left. Place the third rice paper on the right and brush with egg wash. (There should be enough egg wash for two bagels)

Drizzle ½ teaspoon of sesame oil onto rice paper and brush evenly.

Sprinkle spring onion in the center of the rice paper width-wise. Season with salt to taste.

If you like extra protein, add Parma ham, any Deli meat, or skip if you want a vegetarian version.

Just like rolling a loose burrito, roll the rice paper to cover the ham and scallion. Keep it slightly loose with an airy center and not tight like a cigar.

In a circular motion, form the rice roll into a bagel-like disk and tuck the end under the bagel loosely, like tying the knot.

Sprinkle sesame seeds as garnish on top of the bagel.

Bake in the oven or airfryer for 15-20 minutes until golden brown. The longer you bake it without burning it, the crisper it is and it holds its shape.

Enjoy immediately, or you can reheat in the air fryer to re-crisp the bagel when you serve.