Who doesn’t love a crunchy, tasty egg roll? With that crispy outside and flavorful filling, they’re the ultimate appetizer or snack. But if you’re avoiding gluten, you might wonder, do egg rolls have gluten? Unfortunately, most do because of their wheat-based wrappers. But don’t worry—this gluten-free egg roll recipe is here to save the day. These gluten-free egg rolls come out deliciously crispy with a savory filling that everyone can enjoy. Let’s get rolling!

Active Time: 20 minutes

Total Time: 45 minutes

Servings: 12 egg rolls

Ingredients

Here’s what you need to make these awesome eggroll gluten free snacks:

For the Wrappers:

• 1 1/4 cups gluten-free all-purpose flour (look for one with xanthan gum if possible)
• 1/4 tsp salt
• 1/2 cup water (add a bit more if needed)

For the Filling:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup finely diced mushrooms
• 1/2 cup cooked ground pork or chicken (optional)
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tbsp gluten-free soy sauce or tamari
• Salt and pepper to taste
• 1-2 tbsp vegetable oil for cooking

For Frying:

• More vegetable oil for frying (about 1-2 cups, depending on the pan size)

These ingredients come together to make the perfect crunchy gluten-free shell around a tasty, savory filling. Feel free to make it vegetarian by skipping the meat if you want!

Instructions

Preparation

1. Make the Wrappers: In a mixing bowl, combine the gluten-free flour and salt. Slowly add the water while stirring until a dough forms. If it feels too dry, add a little more water. Knead the dough for a minute until it’s smooth, then cover it with a damp cloth and let it rest.
2. Prepare the Filling: In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat. Add garlic and sauté for 1 minute. Then, toss in the cabbage, carrots, mushrooms, and cooked meat if you’re using it. Season with soy sauce, salt, and pepper. Stir-fry for 5-7 minutes until the veggies soften. Remove from heat and set aside.

Cooking

1. Roll Out the Wrappers: Divide the dough into 12 small balls. On a floured surface, roll each ball into a thin square, about 5-6 inches.
2. Assemble the Egg Rolls: Place a spoonful of filling in the center of each wrapper. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the top edge with a bit of water to keep it from opening up.
3. Fry the Egg Rolls: Heat enough oil in a large skillet to cover the egg rolls halfway. Place each egg roll seam-side down in the hot oil and cook for about 2-3 minutes per side, until golden brown and crispy. Remove and let them drain on a paper towel.

Serving

Serve these gluten-free egg rolls hot with your favorite dipping sauce. Soy sauce, sweet chili, or even a homemade peanut sauce all work great. These crispy treats make a fantastic appetizer, snack, or even side dish.

Nutrition Facts

Tips and Variations

• Vegetarian-Friendly: Skip the meat and double up on the veggies for a vegetarian version of these gluten-free egg rolls.
• Baked Option: For a lighter twist, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
• Store-Bought Wrappers: If you’re short on time, look for gluten-free egg roll wrappers in the freezer section of your grocery store.
• Switch Up the Filling: Try adding bean sprouts, bamboo shoots, or even some shredded zucchini to mix up the flavors and textures.

Conclusion

This gluten-free egg roll recipe lets you enjoy crispy, delicious egg rolls without the gluten. They’re easy to make, totally customizable, and perfect for satisfying that crunchy snack craving. Serve them on their own or with a dipping sauce, and you’ll have a crowd-pleaser on your hands. Try them out, and discover how easy it is to make egg rolls gluten-free and delicious!