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Gluten Free Egg Rolls

March 26, 2021
At a Glance

Summary

If you want that satisfying crunch of a gluten free egg roll, begin with homemade gluten free wonton wrappers and stuff full of your favorite savory fillings. Let’s get started.

Categories

Prep / Cook Time

30 minutes / 10 minutes

Rating

 5/5 (6 votes)
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Gluten Free Egg Rolls

Gluten free egg rolls start with our fresh gluten free wonton wrappers; then you’re moments from crispy fried perfection!

Two egg rolls, one with bite taken, in small white square dish with soy sauce in small bowl

Start by making gluten free egg roll wrappers

As I’m writing this, no one sells packaged and prepared gluten free wonton or egg roll wrappers. If they did, I’d be the first to celebrate by buying a case. 

You can actually buy frozen, prepared gluten free egg rolls, and they’re not half bad. But they’re super expensive, and they don’t crunch like I wish they did.

For now, we begin with our recipe for gluten free wonton wrappers. You can double the recipe, if you like, particularly since if you’re new to the process, you may not roll the wrappers as thin as you might like, so you’ll have fewer egg rolls in the end.

You can also wrap the raw, unshaped dough tightly and refrigerate it for at least 4 days, or freeze it for longer. Just defrost at room temperature and work with the dough as fresh.

Simply divide the won ton wrapper dough into rectangles about 1/4-inch thick. Cut out 3½ to 4-inch squares, and then roll those squares into 1/8-inch, about 6-inch squares.

Rolling the dough a bit thicker, cutting shapes, and then rolling those shapes thinner is the easiest way to get the wrappers as thin as possible. It helps prevent them from tearing as you work. The thinner the wrapper, the crispier it will be after frying.

Overhead image of hands folding egg roll wrapper over filling with bowl of filling and more shaped egg rolls

How to shape the raw egg rolls

With a corner of the square facing you, place a bit of filling about an inch from that corner. The filling should be as dry as possible without sacrificing flavor.

Fold the corner over the filling, and fold one more turn. Make it tight, and press out any trapped air.

Whenever you’re planning to fry filled dough, be sure to eliminate any air as you go. Trapped air will allow oil to seep in during frying and the finished product will be greasy.

Raw egg roll wrapper open with filling on top, half folded, folded twice, sides tucked in, and fully wrapped

Next, fold the left and right sides, tightly, toward the center of the roll. Roll away from you once more, until the roll is sealed. Moisten your fingers as you go only as much as necessary to make the wrappers stick closed at each step.

Keep in mind that moisture makes hot oil splatter. If you allow your moistened, sealed egg rolls to sit for a moment as the oil heats to the proper frying temperature, any excess moisture should evaporate.

3 raw egg rolls beginning to fry in hot bubbling oil in miniature electric fryer

Can you use spring roll wrappers in place of egg roll wrappers?

Rice paper wrappers, used for spring rolls that only need to be moistened in warm water before using them to wrap filling, are such a delicious treat. If you’d really like to try making egg rolls but don’t have the patience to make the egg roll wrappers, you can try using spring roll wrappers instead.

Since spring roll wrappers are so thin and soft, they tend to absorb oil quickly. I’d recommend doubling them, and allowing them to dry completely after shaping before you immerse them in hot frying oil. It won’t be precisely the same, but it’s a nice place to start.

3 egg rolls frying in oil and light brown on top

Ingredients and substitutions

Eggs

There aren’t any eggs in the filling of these egg rolls, but there are 3 eggs in the wonton wrappers recipe. They provide structure for the wrappers, and I’m afraid I don’t think they can be successfully replaced.

Cornstarch

The cornstarch in the filling recipe helps absorb some of the liquid in the filling so that nothing leaks out during frying. You can replace it with nearly any neutral starch, like potato starch or arrowroot.

Honey

If you can’t have honey or would simply like to avoid it, try using an equal amount, by weight, of brown sugar. You can even leave out the sweetener entirely, but the filling doesn’t taste particularly sweet because of it.

Beef

If you use beef that’s higher in fat than 90% lean, you’ll just need to drain as much of the rendered fat as possible when you cook it before proceeding with the recipe. I’ve also made this filling with ground chicken and ground turkey, and it’s still delicious.

Frying oil

If you’d like to avoid frying oil entirely, an air fryer might work (although I haven’t tried that here). Keep in mind that an air fryer is just a small, powerful convection oven, so you don’t really need a separate, dedicated air fryer. A convection oven of any kind works similarly (even if it’s a fancy toaster oven with a convection setting).

I’ve been the most successful with an air fryer, like when we made gluten free fried won tons, by spraying oil generously on both sides of the raw dough before frying. The instructions in that recipe should be helpful in air frying these gluten free egg rolls.

Gluten Free Eggrolls with homemade gluten free won ton wrappersWords gluten-free egg rolls with egg rolls on wire rack and served in a small square white bowl with a bite taken

Parts of 5 fried egg rolls draining on wire rack atop metal baking tray

Like this recipe?

Prep time: Cook time: Yield: About 12 egg rolls

Ingredients

1 recipe fresh gluten free wonton wrappers

Tapioca starch/flour, for sprinkling

1 pound 90% lean ground beef

3 tablespoons (27 g) cornstarch

2 teaspoons garlic powder

1 tablespoon (14 g) sesame oil

1/4 cup + 2 tablespoons gluten free soy sauce or tamari

2 tablespoons rice vinegar

2 tablespoons (42 g) honey

1/8 teaspoon freshly ground black pepper

10 ounces shredded cabbage

Neutral oil, for frying (I like a combination of half nonhydrogenated vegetable shortening, half canola oil)

Directions

  • First, prepare the egg roll wrappers. Begin by preparing the wonton wrapper dough according to the recipe instructions. Work with one half of the dough at a time, covering the second half to prevent it from drying out.

  • Place half of the dough on a lightly floured surface, sprinkle very lightly with a bit of tapioca starch/flour, and roll into a rectangle about 1/4-inch thick, moving and flipping the dough often to prevent sticking.

  • With a pizza wheel, pastry cutter or sharp knife, cut out as many 3½ to 4-inch squares as possible from the dough. Gather the excess, and set it aside with any remaining dough.

  • Using even and sustained pressure, roll out each square until it’s about 6-inches square and about ⅛-inch thick. Sprinkle very sparingly with more tapioca starch/flour as you roll, only using as much as is necessary to prevent sticking. Repeat with the remaining dough, flouring the squares lightly with tapioca starch after shaping. Stack them on top of one another and cover with plastic wrap so they don’t dry out while you prepare the filling.

  • Prepare the filling. Heat a large, heavy-bottom skillet over medium-high heat, and add the ground beef. Cook, gently breaking up the beef, until no longer pink (about 5 minutes). Drain any excess moisture from the skillet.

  • Add the cornstarch and garlic powder to the skillet, mix to combine well with the beef, and continue to cook until the starch is absorbed. Add the sesame oil, soy sauce or tamari, rice vinegar, honey, and black pepper, and mix to combine. Finally, add the shredded cabbage, and mix again to combine.

  • Cover the skillet, reduce the heat to medium-low, and cook, tossing occasionally, until the cabbage is wilted (about 3 minutes). Uncover the skillet, remove it from the heat, and allow the mixture to cool for about 10 minutes.

  • Assemble the egg rolls. Arrange the first wonton wrapper square with a corner facing you. Place about 2 tablespoons of filling about 1 inch from the corner. Fold the bare corner over the filling, and roll one turn away from yourself, rolling as tightly as possible and to prevent any trapped air bubbles.  Moisten your fingers with a bit of water to fully seal the edges as you go. Fold in the opposite sides securely, then continue to roll until the egg roll is completely sealed. Repeat with the remaining wrappers and filling. Set the shaped, raw egg rolls aside.

  • Place the frying oil in a skillet or electric fryer, and heat it to 350°F. Set a wire rack over a baking sheet or paper towels to the side for the egg rolls to drain after frying.

  • Place as many of the shaped egg rolls in the hot oil as possible without crowding them. They should begin to bubble immediately. Allow them to fry for about 1 minute per side; flip, then fry until golden brown on the underside. Continue to flip and fry until lightly golden brown all over.

  • Remove from the frying oil using a strainer or tongs, and place on the wire rack to drain completely. Serve warm. Any remaining filling can be served over rice or noodles.

  • Originally published on the blog in 2011 (!). Photos, video, and much of the text new.

Love,
Nicole

  • Lisa
    April 1, 2021 at 5:39 AM

    I made only the filling yesterday and served it with rice. Thanks for suggesting that option. I used a whole 14 oz. bag of pre-shredded coleslaw mix (14 ozs.), otherwise I followed the instructions as listed. It was delicious and could not have been easier. My husband said it was the best eggroll filling he had ever had! Thanks

    • Nicole Hunn
      April 1, 2021 at 9:25 AM

      That’s great, Lisa. Cooking is so much more adaptable than baking, so using a few more ounces of shredded cabbage is a great idea. If I were only a cooking, instead of a baking, blogger, imagine how freewheeling things could be! 🤣

  • Gerald Williams
    March 28, 2021 at 11:21 PM

    I see your BLM ad that states “I STAND WITH YOU”..!!
    Why do you assume I am black..?? I am not.
    Why do you assume that I would support BLM…? I do not.
    Looks like most of your ad’s lean toward BLACKS….
    Now I’m not sure I want anything to do with you or your company, or blog…
    I just don’t like they way you play on sir names….

    • Nicole Hunn
      March 29, 2021 at 8:59 AM

      I haven’t made any assumptions about you, but it appears you’ve made a lot of assumptions about a lot of people. I think you shouldn’t have anything to do with me, Gerald. I’ve taken the liberty of removing you from my email list, which you just joined a week ago. Your anger isn’t welcome here.

  • Roxi
    March 27, 2021 at 10:48 PM

    The wonton wrappers turn out like rocks, made the twice , once with the expanded tapioca and once with plain tapioca, both they were thrown in trash too hard to eat. Dont waste your money on making these.

    • Nicole Hunn
      March 28, 2021 at 8:33 AM

      I’m sorry you didn’t have success making the wonton wrappers, Roxi, but the recipe does work when made as written. There are many variables, including ingredient substitutions and measuring by volume (unreliable) versus weight (extremely reliable), and it’s not possible for me to know where you deviated from the recipe as written, since you gave very little information.

  • NATALIE
    March 26, 2021 at 2:31 PM

    Can I include a lot more vegetables in my eggrolls?

    • Nicole Hunn
      March 26, 2021 at 2:40 PM

      Of course, Natalie. You can use all vegetables, if you like, instead of the meat. Or reduce the meat and add more vegetables. Just be sure they’re wilted and drained of most moisture. Sounds good to me!

  • December 10, 2011 at 12:32 PM

    Oh, this looks good :) :) I love eggrolls…well, l love food in general…but this looks really great :) :) Love and hugs from the ocean shores of California, Heather :)

  • Linda S
    December 9, 2011 at 9:42 AM

    Question: I’m planning on making these for Christmas Eve, both as wontons and egg rolls -I need the kind of food that sits on a small plate and can be eaten with one hand while chatting -and I was curious, do you think I could make these in advance and freeze them, so on xmas eve I only need to toss them in the oven, like the frozen non-GF ones from the supermarket? This might make my life a little easier on what will be a very busy day. Should I maybe make a small batch and eat…I mean and test? Good idea? Bad idea?

    • Nicole
      December 9, 2011 at 12:50 PM

      Hi, Linda,
      Great questions! Not only can you freeze the eggrolls after they are shaped and before frying (just freeze them in an even layer on a baking sheet until solid, then transfer to a freezer safe Ziploc bag), but you can even pile up the wonton wrappers, and freeze them! I have tried it, and they freeze beautifully. Just defrost them, uncovered, in the refrigerator once you’re ready to use them.
      xoxo Nicole

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