Crispy Baked Gluten Free Egg Rolls
These baked gluten free egg rolls get their shatteringly crisp shell from rice paper wrappers, not wheat. The filling is a savory mix of ground pork, cabbage, and carrot, seasoned with tamari and a little sesame oil, and the whole thing comes out of the oven golden and crunchy with no deep frying needed.
What Makes These Egg Rolls So Good
The rice paper wrappers bake into a shell that crackles when you bite in. They’re light and crisp, not greasy or heavy, and the filling stays moist because the wrapper seals in the steam as it bakes.
I keep coming back to this version because it’s dependable. The wrappers soften in seconds, the filling uses basic vegetables I usually have on hand, and the oven does the heavy work so I’m not standing over a pot of hot oil.
Ingredients
- 8 oz ground pork: regular, not lean, keeps the filling from drying out.
- 2 cups finely shredded green cabbage: packed, about a quarter of a small head.
- 1 medium carrot, grated: use the large holes of a box grater.
- 3 scallions, thinly sliced: white and green parts.
- 2 garlic cloves, minced: fresh, not jarred.
- 1 tsp minced fresh ginger: a small knob from the produce section.
- 2 tbsp tamari: a gluten free soy sauce replacement.
- 1 tsp toasted sesame oil: adds warmth and depth.
- 1 tsp rice vinegar: or apple cider vinegar.
- ½ tsp cornstarch: helps bind the filling so it does not crumble.
- 8 rice paper wrappers: 8 inch rounds, the dry kind sold in Asian markets.
- 1 tbsp neutral oil: avocado or vegetable oil, for brushing.
- For the dipping sauce: 2 tbsp tamari, 1 tbsp rice vinegar, 1 tsp honey or maple syrup, a pinch of red pepper flakes.
Variations and Substitutions
- Ground chicken or turkey: use dark meat if possible, and add a teaspoon of neutral oil to the pan since these are leaner.
- Crumbled firm tofu: press it well and cook it the same way; add an extra splash of tamari.
- Coconut aminos: swap in for tamari if you need a soy free option.
- Spicy filling: stir a teaspoon of sriracha or chili garlic sauce into the pork.
- Different veg: shredded broccoli stems or finely chopped mushrooms work in place of some cabbage.
If you like this method, our Gluten Free Potstickers recipe uses a similar approach with a chewy rice flour wrapper.
How to Make Gluten Free Egg Rolls
Step 1: Cook the Filling
Set a large skillet over medium heat and add the 8 oz ground pork. Break it up with a spatula and cook for about 4 minutes, until no pink remains and the meat has released its fat. If the pork is very lean, add a small splash of oil so it does not stick.
Add the minced garlic, grated ginger, and sliced scallions, and stir for 30 seconds until they smell bright and sharp, not raw. Then fold in the 2 cups of shredded cabbage and the grated carrot. Cook everything together for 3 minutes, stirring a few times, until the cabbage has softened and reduced in volume by about half.
Pour in the 2 tbsp tamari, 1 tsp toasted sesame oil, 1 tsp rice vinegar, and the ½ tsp cornstarch. Stir well and let the mixture cook for 1 minute more, just until the liquid thickens and coats the vegetables. Take the pan off the heat and let the filling cool for 10 minutes so it’s not too hot to handle when you roll.
Step 2: Soften the Wrappers
Fill a wide shallow dish, like a pie plate, with warm water. Slide one dry rice paper wrapper into the water and press it gently under the surface. Count to 5, pull it out, and lay it flat on a clean damp kitchen towel. The wrapper will still feel a little firm and will soften further in the next few seconds.
Working one at a time keeps the wrappers from turning gummy. If you soak more than one at once, they can stick together and tear. If a wrapper does rip, set it aside and use a fresh one; you can layer two torn ones together later as a last resort.
Step 3: Roll the Egg Rolls
Spoon a scant ¼ cup of the cooled filling onto the bottom third of the softened wrapper, leaving a 2 inch border on the sides. Shape the filling into a log about 3 inches long and press it down lightly.
Fold the bottom flap of the wrapper up and over the filling, tuck it snugly, then fold in both sides like you would a burrito. Keep rolling upward, applying gentle tension so the roll is compact but not so tight that the wrapper bursts. Place the roll seam side down on a parchment lined baking sheet and brush the top and sides with a little of the 1 tbsp neutral oil. Repeat with the remaining wrappers and filling.
Step 4: Bake the Egg Rolls
Move an oven rack to the middle position and preheat the oven to 425°F (220°C). Slide the baking sheet into the oven and bake for 10 minutes. Pull the sheet out, carefully flip each egg roll using tongs, and bake for another 8 to 12 minutes. The wrappers are ready when they turn deep golden brown with darker lacy spots and feel rigid when you tap them.
The oil brushing is what creates the crisp surface, so don’t skip it. A light coat is enough; too much and the wrapper will blister instead of crisping evenly.
Step 5: Serve with Dipping Sauce
While the egg rolls bake, whisk together the 2 tbsp tamari, 1 tbsp rice vinegar, 1 tsp honey, and a pinch of red pepper flakes until the honey dissolves. Let the sauce sit so the pepper flakes bloom a little.
Transfer the finished egg rolls to a plate and serve them right away, hot and crisp, alongside the dipping sauce. The shells stay crunchy for about 15 minutes after they come out of the oven, so it’s best to eat them soon.
A Few Notes Before You Start
- Cool the filling enough that you can handle it without burning your fingers. If it’s too hot, the wrapper will soften too fast and may tear.
- If a wrapper tears while you roll, double wrap it with a second softened wrapper. Brush a little water between the two layers so they stick together.
- The baking time can vary a bit by brand of rice paper. Check after 8 minutes on the second side, and if the egg rolls still look pale, give them another 2 minute burst.
- For the crispiest result, don’t crowd the sheet pan. Leave an inch of space between each roll so air can circulate.
- The dipping sauce gets more balanced after sitting for 5 minutes; make it first if you like a mellower edge.
Storing Leftovers
- Refrigerate: Cool completely, then store in a loose container (not airtight) for up to 2 days. The shells will soften but can be revived.
- Reheating: Warm them in a 375°F (190°C) oven or air fryer for 5 to 6 minutes until crisp again. A microwave will leave them chewy.
- Serve cold: They’re not great cold; the wrappers get leathery. A quick reheat really brings them back.
What to Serve with Gluten Free Egg Rolls
These egg rolls work as a main with a quick side, or as an appetizer before a bigger meal. A bowl of steamed rice and wilted baby bok choy turns them into dinner. The crisp wrapper also plays nicely against a cool, crunchy cucumber salad dressed with rice vinegar and a little sugar.
Frequently Asked Questions
Can I use a different gluten free wrapper?
Yes. Sheets of rice paper are the most reliable for baking, but you could also try thin rice flour crêpes or packaged gluten free spring roll wrappers. The bake time may need adjusting, so watch the color closely.
Can I make these in an air fryer?
Yes. Brush with oil as directed and cook at 400°F (200°C) for 8 to 10 minutes, flipping once. They’ll crisp up even faster, so check a minute early.
Is the filling naturally gluten free?
It is when you use tamari or coconut aminos and check that your cornstarch has no additives. Regular soy sauce contains wheat, so it’s the one swap that matters most.
Can I assemble the egg rolls ahead of time?
You can roll them a few hours ahead, but once the wrappers are hydrated they start to dry out. Place them on a sheet pan, cover with a barely damp towel, and refrigerate. Bake straight from the fridge, adding maybe 2 extra minutes.
Can I freeze unbaked egg rolls?
Not well with rice paper wrappers. The wrapper gets brittle and cracks when frozen raw. It’s better to bake them first and then freeze the cooked rolls.
Gluten Free Egg Rolls Recipe
Ingredients
Method
- Cook the ground pork in a skillet over medium heat until no longer pink, about 4 minutes. Add garlic, ginger, and scallions and stir for 30 seconds. Add cabbage, carrot, tamari, sesame oil, vinegar, and cornstarch. Cook 3 minutes, then stir for 1 minute more. Cool 10 minutes.
- Soften one rice paper wrapper at a time by dipping it in warm water for 5 seconds. Lay it on a damp towel.
- Place ¼ cup filling on the bottom third of the wrapper, shape it into a log, fold up the bottom, fold in the sides, and roll tightly. Brush with oil and place seam side down on a parchment lined sheet pan.
- Bake at 425°F (220°C) for 10 minutes, flip, and bake another 8 to 12 minutes until golden and crisp.
- Whisk together the dipping sauce ingredients and serve alongside the hot egg rolls.
