Gluten Free Crispy Egg Rolls

If you’ve been missing egg rolls since going gluten free, this recipe is going to make your day. They’re crispy, savory, and completely gluten free.

Traditional egg roll wrappers contain wheat, so they’re off the table for a lot of people. Rice paper wrappers are the perfect swap here. When you fry them, they get this amazing shatteringly crispy texture that honestly rivals the original.

The filling comes together quickly in one skillet. Ground pork, shredded veggies, garlic, ginger, and a splash of tamari for that savory depth.

Rolling them takes a little practice, but once you do a couple, you’ll get the feel for it. The rice paper sticks to itself as it softens, so no extra sealing needed.

These are great as an appetizer, a snack, or even a light dinner with a side salad. Either way, they disappear fast.

Why You’ll Love This Recipe

Shatteringly Crispy Texture – Rice paper wrappers fry up even crispier than traditional wheat-based wrappers so every bite has an incredible crunch.

No One Will Know It’s Gluten Free – These taste just like takeout egg rolls so your friends and family won’t believe they are made without wheat.

Simple Filling With Big Flavor – Fresh ginger and garlic with tamari and sesame oil create a savory punch that rivals any restaurant egg roll.

Rice Paper Is Easy to Find – You can grab rice paper wrappers at almost any grocery store so no hunting for specialty gluten free products.

Ingredients

• 12 Rice Paper Wrappers
• 1 lb Ground Pork
• 3 cups Shredded Green Cabbage
• 1 cup Shredded Carrots
• 3 Cloves Garlic, minced
• 1 tbsp Fresh Ginger, grated
• 2 tbsp Tamari
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper
• 2 Green Onions, thinly sliced
• Vegetable Oil, for frying
• Gluten Free Sweet & Sour Sauce, for serving

How to Make

Step 1

Cook the ground pork in a large skillet over medium-high heat, breaking it into small crumbles, until fully browned and no pink remains, about 6 to 7 minutes. Drain any excess fat.

Step 2

Add the cabbage, carrots, garlic, and ginger to the skillet. Cook for 3 to 4 minutes, stirring frequently, until the vegetables soften slightly but still have some crunch. Stir in the tamari, sesame oil, white pepper, and green onions. Remove from heat and let the filling cool for about 10 minutes so it is easy to handle.

Step 3

Fill a large shallow dish with warm water. Working one at a time, dip a rice paper wrapper into the water for about 5 to 8 seconds until it just begins to soften but is still slightly firm. Lay it flat on a clean, damp surface.

Step 4

Place about 3 tablespoons of filling in the lower third of the wrapper. Fold the bottom edge up over the filling, fold in both sides tightly, then roll up firmly like a burrito. The wrapper will stick to itself as it softens. Repeat with the remaining wrappers and filling.

Step 5

Heat about 2 inches of vegetable oil in a large heavy-bottomed pot to 350 degrees F. Fry the egg rolls in batches of 3 to 4 for about 3 to 4 minutes, turning occasionally, until deeply golden and shatteringly crispy all over. Transfer to a wire rack.

Step 6

Let them rest for 2 minutes so the exterior firms up even more. Serve hot with gluten free sweet and sour sauce for dipping.

My Tips

Don’t Over-Soak the Rice Paper

This is the most important step in the whole recipe. You only want to dip the rice paper in warm water for about 5 to 8 seconds. It should still feel slightly stiff and not fully flexible when you pull it out.

The wrapper keeps softening on its own after you take it out of the water. If you leave it in too long, it gets sticky, tears easily, and becomes almost impossible to roll.

If it feels like it’s too firm when you start rolling, just wait 15 to 20 seconds. It’ll soften up on its own and be way easier to work with.

Make Sure the Filling Is Dry

Cabbage and carrots release moisture as they cook, and that extra liquid will make your egg rolls soggy from the inside out. After you cook the filling, let it cool in a colander or on a plate lined with paper towels so the excess moisture drains off.

If the filling is wet when you wrap it, the rice paper will get too soft and tear during rolling. It also causes the oil to splatter more when you fry them.

Roll Them as Tight as You Can

When you’re wrapping the egg rolls, you want to roll them really tight with no air pockets inside. Air pockets cause the rice paper to puff up and burst open in the hot oil.

Think of it like rolling a tight burrito. Pull the bottom flap snugly over the filling, tuck in the sides firmly, then roll forward while keeping constant pressure. The rice paper sticks to itself so it’ll seal on its own.

More Tasty Recipes

• Gluten Free Chicken Fried Rice
• Gluten Free Crispy Sweet & Sour Chicken
• Gluten Free Orange Chicken
• Gluten Free Kung Pao Chicken
• Gluten Free Mongolian Beef

FAQ

Can I bake these instead of frying them?

You can bake them at 400 degrees F for about 20 to 25 minutes, flipping halfway through and brushing them lightly with oil before they go in. They won’t get quite as shatteringly crispy as the fried version, but they still turn out really good with nice golden edges.

For the best results when baking, make sure you place them on a wire rack set over a baking sheet so the hot air circulates all around them evenly.