These gluten free egg roll wrappers are some of the easiest gluten free egg rolls I’ve ever made. Made with just six ingredients, the dough is easy to handle and it doesn’t tear easily. Roll it as thin as you can for the best possible gluten free egg roll wrappers!
While egg rolls are sometimes considered an appetizer, we make extra large egg rolls that can be eaten as a main dish. Just slather on some homemade sweet and sour sauce and you’re set!
Also note that these aren’t spring rolls. Spring rolls are made with rice paper wrappers that have been soaked in slightly warm water to soften them. Then the spring rolls are often fried to create a nice golden crust. My gluten free egg roll wrappers are a little more doughy and more like the traditional American-style egg roll you remember from all those unhealthy fast food joints that you used to go to before you started doing this weird gluten-free thing.
Click here to check out my 30 Minute Pizza Crust!
Ah, those were the days. Hopefully these gluten free egg rolls bring that back a little bit.
And while we’re on the subject of the good old unhealthy gluten days, do you remember that pizza you used to order and have delivered in just 30 minutes? Me too. So I came up with a GF 30 minute pizza crust that doesn’t cost you an arm and a leg:
But for the present, let’s make egg rolls.
- 1½ cups cornstarch, potato starch, or tapioca flour
- 1½ cups brown or white rice flour or gluten free oat flour
- ½ teaspoon xanthan gum
- 1 teaspoon salt
- 2 eggs
- 1 cup water
- Stir together the starch, rice flour, salt, and xanthan gum.
- In another bowl, whisk the eggs and water together until combined.
- Add the eggs/water to the flour mixture. Stir well until mixture comes together to form a ball (if you keep stirring and stirring but the mix won't come together, you may need a tad more water).
- Sprinkle your work surface lightly with cornstarch, potato starch, or tapioca starch/flour (they are the same thing).
- Put about ⅓ of the dough on your work surface and roll it out as thin as you can get it. Coat lightly with cornstarch, then put a sheet of plastic wrap on top of the dough to keep the dough from sticking to your rolling pin. Whenever the dough seems a bit sticky on top, sprinkle on some cornstarch to keep it from sticking to the plastic wrap.
- Cut the rolled out dough into squares about 6x6 inches.
- Lift squares up with a spatula and transfer to a baking sheet with wax paper or parchment paper on it. If you have trouble lifting the squares and they stick to the table, you probably did not have enough corstnarch on your work surface. Just ball the dough back up again, sprinkle more starch onto work surface, and start over. Overworking the dough can toughen it a bit, but it'll still be fine if you have to roll it out again.
- Cover the finished squares with a lightly damp cloth until use to keep them from drying out. Store this way for only 1 hour or so...more than that, and the wrappers will dry out.
- When ready to use, add filling to center. Fold one corner over filling, then fold the two corners that are next to the first corner across the filling. Finally, roll or fold towards the other corner and press gently to seal. Transfer to hot oil and fry until golden brown!
Egg Roll Filling
In this egg-roll recipe, I use ground beef instead of pork.
1 pound ground beef
Ā½ a head of cabbage, chopped into small pieces
1 onion, chopped into small pieces
1 teaspoon salt
1 teaspoon pepper
Cook the ground beef, chopping it into little pieces with your spatula as you go. As soon as the ground beef is no longer pink in the center of the largest chunks, add the cabbage, onion, salt, and pepper, and cook until the cabbage is soft. Add to egg rolls and fry!
Eat with sweet and sour sauce and enjoy!
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i am glad you posted this recipe, Linnea! I plan on giving it a try soon.
do you have any plans on adding a pinterest button to your website? I would love to add some of your recipes to my food board!
Hello, I am interested in trying the recipe!! Do you think it would work to bake and not fry the rolls? Thank you
It might work if you still used a lot of oil (perhaps brushed the outsides with oil and then greased the pan well) before baking.
I spray them with Pam and then bake. Flip half way through.
Great idea, Shelly and definitely something I want to try…egg rolls without the oily unhealthy aspect. š
How long do you bake them for and at what temp?
Hi Sarah!
I don’t bake them at all–just deep fry them in oil around medium-high heat. So long as your oil isn’t too hot, they should have time to cook all the way through! I’m always tweaking the temp a bit throughout cooking as well.
Thanks for sharing this recipe! I have lots of allergies (wheat and potato included), so your recipe is perfect for me. Can’t wait to try it!
I CANNOT get this recipe to pin on pinterest. Any suggestions? It looks good. I have been making Spring Rolls since I was in 4th grade with a recipe from my Chinese friend. Now I am sensitive to gluten, so I am looking for alternatives. I want to try this, so I would like to pin it. Thanks!
Never mind, I got it! I think the problem was that there wasn’t a picture. Can you post one? It’s nice to see what they are supposed to look like. Thanks!
Glad you got it to pin in the end, Kristi! Sorry no picture on that recipe…It’s on my list of recipes to update with pictures, but since egg rolls are such a project I haven’t gotten around to it yet! I’ll try to do it soon. š
I would love a picture too! I am trying to find a wrapper that bubbles like a wheat eggroll wrapper. None really do it so far. I would like to see yours. Also, can you use a pasta maker to do the wrappers instead of rolling?
Excited to try this recipe but want to make sure I am making enough. How many egg rolls does this recipe make?
It should make about 10 egg rolls!
Curious, have you tried making a larger batch and freezing some?
I haven’t, Mary-Lyn, but I really don’t see why it wouldn’t work. If you end up giving it a shot, let me know how they turn out!
I really like egg rolls, now that I’m gluten free. I always pass on eatting one. Please share this recipe….. Thank you, Cherri
Hope you enjoy the egg rolls, Cherri. š
I tried the egg rolls, but they were way too wet to roll out. I had to add a ton of cornstarch. Are the measurements correct in the recipe?
Yep, the measurements should be correct…so sorry the recipe didn’t work for you! GF dough can be a little wet, but if you find it totally unmanageable you can add just a bit more rice flour/cornstarch. Another trick for rolling it out and handling is to roll it out with plastic wrap in between the dough and the rolling pin…then you can just peel the plastic wrap off with no sticking!
I’m wondering if by any chance you have a GF recipe for dumplings? I made a great filling for dumplings but I wasn’t pleased with the GF dough I made: too thick, tore when folded, bland flavor overwhelming the filling.
Hi Emily! Depends what kind of dumplings you’re talking about. It sounds like you’re referring to dumplings with filling? If so, I don’t have a recipe for those, sorry! š I usually actually make drop dumplings and DO have a recipe for that. I simply use my favorite gluten-free biscuit recipe and just drop dough into boiling stew.
Even with the added corn starch (both an extra cup in the dough and constantly covering the rolling pin and work surface), the dough was too sticky to work with. I ended up tossing half of it away because it wouldn’t stop sticking to everything and I ran out of tapioca flour.
Hey Kathleen! So sorry this didn’t work out for you. It can be really difficult to work with gluten-free dough. One trick I recently discovered (that I should have thought of a long time ago) is putting saran wrap in between your dough and your rolling pin. Then when the dough is all rolled out, you can just peel of the saran wrap and minimize the mess. It also helps to put a little cornstarch between the saran wrap and the dough. I hope that helps a little! Again, sorry the recipe didn’t work for you. š
The recipe dough was great but I found like others that it was really tough to keep it from sticking. I used the old Saran trick which worked well except o couldn’t get the dough to stop tearing! I ended up making “fistfuls” instead of “rolls” – probably won’t try this again because of the immense amount of work that goes into it! But all that said, if you have the time and wherewithal, this could be a GREAT way for us gf-ers to enjoy egg rolls!! Thanks for the recipe!
Hi Amanda, thanks for the feedback! Sorry you had some problems but I’m glad it worked out in the end. š
Which starch do you typically use?
Hi CC, I usually use tapioca starch, but potato starch or cornstarch work too!
Looks good, but didn’t work. I’m a seasoned cook and baker. This dough stuck to everything including the parchment when I could actually get it to maintain a square of some sort. No way I would be able to fill and roll it. Disappointed.
I can’t wait to try this. Thank u