Gluten-Free Egg Rolls

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img_3080xEgg rolls, lumpia, spring rolls — whatever you call them, it means meat and/or vegetables wrapped and usually fried. Typical wrappers for egg rolls are made with wheat. But after watching Emeril use rice paper wrappers on Planet Green, I decided to try making egg rolls with them. The rice paper spring roll wrappers were a little more difficult to work with, but with a little practice they turned out even better than the traditional — lighter and crispier in texture.

Gluten-Free Egg Rolls


1/4 Cup soy sauce (Make sure it’s gluten-free!)
1/2 tsp dry ground mustard
1/2 tsp ground ginger
1 tsp garlic salt
salt and pepper to season
1 lb. ground pork
20-24 Rice Paper/12″ Spring Roll Wrappers
2 – 3 Cups vegetables, julienne
peanut oil for frying


  1. img_3062xMix the soy sauce, mustard, ginger and garlic salt and pour into a wok or large skillet over medium heat. Add the vegetables and cook for about 10 minutes, stirring frequently. Remove the vegetables.
  2. Lightly season the pork with salt and pepper and place into the skillet. Using a spoon or spatula, break up the pork into small pieces. Cook about 10 minutes until the pink is almost gone. Then add the vegetables to the pork and stir together. Remove from the heat.
  3. Prepare the wrappers: Place about 1/4 cup of water onto a large plate. Now gently take a wrapper and submerge it into the water for about 15 seconds. Don’t leave it in too long or it will start to break up. You just need it to be pliable enough to work with. Remove the wrapper from the water and place on another clean plate.img_3069x
  4. Wrap it up: Place about 2 heaping tablespoons of the meat/vegetable filling onto the upper middle of the wrapper. Fold the top of the wrapper over the filling and then fold in each side. Now roll it up, making sure to tuck in the filling. Continue rolling until it is all tightly sealed. Set aside and continue with the remaining egg rolls. The wrappers can get sticky, so don’t stack the egg rolls.
  5. Pour about 1″ inch of oil into a large pot and heat over medium-high. Carefully place three or four egg rolls into the oil and turn each one as it starts to brown. It should only take a couple minutes to cook. Once they are browned on all sides, remove to a drying rack or a plate lined with paper towels.  img_3071xContinue cooking four egg rolls at a time until they are all cooked.

Additional Notes:

  • The wrappers can get sticky. So, don’t stack them up before frying. I didn’t have trouble with them sticking to the pot, but I did have trouble with the wrappers sticking to my tongs, so turn them carefully.
  • Serve with rice and a sweet-and-sour sauce for dipping. Delicious!
  • You may also want to try Emeril’s Honey-Mustard Dipping Sauce: Combine 1 TBSP Dijon mustard, 1 TBSP lemon juice, 1 TBSP honey. Then whisk in 1/4 Cup Canola oil.
  • If you haven’t gotten a chance to see Emeril Lagasse’s Emeril Green show, check it out:

If you’re looking for more gluten-free recipes, check out this week’s edition of What Can I Eat That’s Gluten Free? at The Gluten-Free Homemaker.



[…] Paper/Spring Roll Wraps – Need to hydrate. I’ve used these to make fried egg rolls, but this is my newest discovery for wrapping up sandwich fillings. These round paper-thin wraps […]


I keep walking by those rice paper wrappers in the grocery store, and thinking I should do something with them. Thanks for the recipe and the tips!


Iris – Good luck with the rice papers. They are so great for filling with all kinds of foods: sandwich fillings, leftovers, etc. I’m thinking of filling them with leftover stir-fry tonight.


I do miss egg rolls, but have never bothered making them. You make it look easy.


Thanks Linda. They really are pretty easy.


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I made some recently and when I put the left over cooked egg rolls in the fridge they got VERY slimy. Did I do something wrong?


Cindi – Ours get a little slimy, but not too much. Maybe you put them in the frig while they were still hot? I’m thinking it may have created too much condensation on the wrappers. To reheat them, I usually put them in the toaster oven. It takes care of any extra moisture on the wrappers.


I would love to make these i never getto eat anything that i want but i have never seen rice paper. And what i would have done was fried them that is what i want to do can i ask some advice?


Nicole – Rice paper wraps are found on the shelves in grocery stores with other international products or products for making Asian dishes. You can also find them in markets that carry imported food items. The rice papers are round, flat and crisp. You’ll have to rehydrate the wraps in order to make them pliable for bending. Just dip them in water for about 15 seconds, the time varies slightly depending on the brand.


I have been making rice-wrapper eggrolls, but I have a dreadful time frying them — the filling always escapes– the rice wrappers blow up and burst or they get ripped when I turn them or they touch each other and pull apart — any advice?


Margo – I sometimes have trouble with them sticking and pulling open when I try to turn them, too. One way to avoid it is to use plenty of oil on the tongs and skillet. I’ve noticed that some of the rice paper wrappers are thinner than others. You may want to try another brand, if you have that option. If they are blowing up and bursting, I would guess that the heat is a little high, or that you’ve kept them on the heat too long.

Another method I’ve tried recently is baking them in the oven. This eliminates the need for frying with oil, and the extra fat and calories that goes with that. They don’t brown, but they do get a little crispy. My husband says he now prefers them baked over fried. I like that you can get them all done at once in the oven, instead of frying a few at a time. I bake them on a baking sheet lined with parchment paper in the oven at 400 degrees F for about 10 minutes. Because they were baked, they kept their heat longer, too.

Let me know how it goes.


Thank you so much for this wonderful recipe! My family and I have been gf for almost 10 years now, so eggrolls are something my husband and I remember, but my kids really have no memory of. Well, I had in my pantry rice wrappers (from several years ago) and finally decided to try making these. While the filling is delicious (I used your recipe with several others to come up with a filling) like Margo posted, they always exploded while frying. I will look for a different brand of wrapper next time. So, when I saw your response to her, and my daughter pleaded that I try making them again, I baked them as per your instructions. We love them! Very easy, too! Thank you so much!

Fyi, the changes I made are 1 pkg (1+ lb) ground turkey, a bag of cole slaw mix for the veggies, and for the seasoning I use 1-2 Tbsps soy sauce, 1 heaping tsp hoisin sauce, and 1/2 tsp each of the grnd ginger, garlic powder, and salt. (I just noticed I’d not used dried mustard…will definitely add that next time.) I also make a dipping sauce (mixture of soy sauce, chinese mustard, and red chili paste) for those of us who like it spicy. Mmm!


Oops, this is just a note so that I can add the “notify me” button! =)


OMG! I have been craving egg rolls in the worst way! Thanks!!
Adding ingredients to grocery list..


Paula – So glad you found the baking method to work well for you. And thanks for your recipe modifications! Always fun to try something a little different. The dipping sauce sounds great!


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Thanks for the recipe. I just made this and they were great! FYI I used ground turkey and pan fried in the oil I had (sunflower oil). I also omitted the dry mustard and used a package of the cole slaw bag. The spring rolls I used are “Banh trang song huong” As I pan fried them a few of the rolls did stick together but still great.


NAB – Glad it worked out for you. Thanks for sharing your experience and modifications.


[…] either waffles (we missed doing these last week!)Waffles or Pancakes I am going to attempt these gluten-free egg rolls. I’m a little nervous so I hope they work out. We’ll be having them with fried rice and […]


I know I may be a million years late to this conversation, but… has anyone tried to use more than one at a time to the the crispier affect of a traditional egg roll? does it work?


Kalicia — Are you talking about using two rice paper wrappers for each egg roll? Just doubling it up? I haven’t tried it, but I’d love to know how it works out!


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Did they stay together ok? Most other sites give you a batter to dip them in after you fill the rice paper. Do you feel this is necessary?


Andrea — I’ve never tried dipping in a batter first, so I can’t really compare. I didn’t find it necessary. The biggest problem I had with frying them, was with the tongs sticking to the wrappers and tearing them open. Easily remedied with some oil. The baking method actually worked really well. No sticking, no falling apart, stayed crisp, and held the heat longer. Let me know what you think of the batter method if you try it. Sounds good, too.


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