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.
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
½ 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!