Gluten-Free Egg Rolls
Updated Feb 15, 2021, Published Dec 30, 2015
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These Gluten-Free Egg Rolls are stuffed with a tasty guacamole filling for a fusion of flavors you’re sure to love! Use the wrappers in other ways, too.
Gluten-Free Egg Rolls
Ingredients
- 1 recipe Wonton Wrappers, (recipe follows)
- 1 recipe Guacamole Filling, (recipe follows)
- High-heat cooking oil
- Salsa, hot mustard or other sauce or topping of choice
Instructions
- Place 1 wonton square on work surface with a corner facing you. Place about 1 tablespoon Guacamole Filling in the center of the square, shaping the filling into a line that runs from one corner to the opposite corner (perpendicular to you). Leave about 1 inch of edge so the wrapper can be folded over the filling and sealed.
- Fold the 2 opposite corners in to barely touch one another. Fold up the bottom corner closest to you over the 2 corners that are barely touching. The wrapper will look like an envelope without the flap closed.
- Dip a finger in water and wet the remaining flap of dough. Then gently but firmly begin rolling the wrapped filling up so that the flap wraps around the entire roll and seals itself. The filled wrapper should look like a small egg roll. Set aside and fill and wrap the remaining rolls.
- Fill a saucepan with at least 2 inches high-heat cooking oil. Heat to medium-high, about 350°F. When oil is hot, gently lay two or three egg rolls in the oil to fry. There should be enough room so egg rolls don’t touch one another.
- Fry on both sides, flipping when one side is lightly browned. Remove with a slotted spoon or skimmer and let cool on a wire rack covered with paper towels. Repeat with remaining egg rolls.
- Serve within a few hours of frying with salsa, hot mustard, or other sauce or topping of choice.
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Wonton Wrapper Recipe
Traditional Chinese wonton wrappers are made with wheat flour, eggs and water. This easy gluten-free adaptation makes a versatile dough for delicious Potstickers, Egg Rolls and Wonton Cups. For best results, do not replace the eggs in this recipe.
Ingredients
- 1 cup + 2 tablespoons All- Purpose Gluten-Free Flour Blend, , plus more for dusting
- ¼ teaspoon sea salt
- 1 large egg
- 1 egg white
- 2 tablespoons water
Instructions
- Whisk together flour blend and salt in a small bowl. In a separate bowl, combine eggs and water. Slowly stir egg mixture into flour blend with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other.
- Generously dust a clean counter or pastry mat and a rolling pin with gluten-free flour. Turn half of the dough out onto prepared surface and roll dough gently in each direction until it’s evenly thin (so thin you can almost see through it).
- Measure into 4½- to 5-inch squares of dough. Cut out squares with a pastry cutter or butter knife. Place squares on top of each other on a plate and cover with a damp tea towel while preparing remaining dough. Re-roll dough scraps to create more squares until all dough is used.
- Fill dough wrappers and cook them within a few minutes of filling, as dough will dry out rapidly. If not used immediately, cover them and refrigerate 3 to 5 days until ready to use. Dough gets somewhat more fragile with refrigeration, so bring wrappers to room temperature before filling them. Spritz with water, if necessary.
Nutrition
Calories: 47kcalCarbohydrates: 8gProtein: 2gCholesterol: 16mgSodium: 69mgPotassium: 10mgFiber: 1gVitamin A: 25IUCalcium: 10mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Guacamole Filling
Whipping up your own guacamole is easy. Taste test as you go to tailor the spices to suit your palate. Hass avocados are the best for making guacamole and they’re typically available year round. When ripe, they’re dark purple or black; they should be firm but yield to gentle pressure when squeezed.
Ingredients
- 3 ripe Hass avocados
- ½ sweet Vidalia onion, , diced
- 1 clove garlic, , minced
- 2 fresh Roma tomatoes or 1 medium vine-ripe tomato, , diced
- ½ red or orange bell pepper, , diced
- ½ jalapeño pepper, , seeded and diced fine
- 1 teaspoon ground cumin
- ¾ teaspoon coarse sea salt
- Black pepper, , to taste
- 3-4 dashes Tabasco or other gluten-free hot sauce, , to taste
- 1 bunch fresh cilantro, , slightly chopped
- 3 tablespoons lime juice
Instructions
- Scoop avocado fruit out of the shells and remove pits. Mash avocado with a potato masher or the back of a large spoon.
- Add onions, garlic, tomatoes, bell pepper, jalapeño pepper, cumin, salt and pepper and mix with a fork. Stir in Tabasco. Taste and adjust the heat to your liking.
- Snip fresh cilantro leaves from stalks and discard stalks. Stir chopped leaves and lime juice into avocado mixture.
- Chill 30 minutes. Then spoon filling into eggrolls as instructed.
Nutrition
Calories: 108kcalCarbohydrates: 7gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 182mgPotassium: 367mgFiber: 4gSugar: 1gVitamin A: 440IUVitamin C: 18.6mgCalcium: 14mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally published in Gluten Free & More. Eggroll photo by Jeff Rasmusen.
I tried this recipe with Bob’s Red Mill 1:1 flour and it did not work out. One large egg was not enough to make a dough. I stupidly added another egg and then had to add more and more flour to make it workable instead of a sticky mess. When I rolled it thin like the directions say, it kept sticking to my work surface. I kept adding more flour….Anyway, I ended up with a kind of empanada dough that was thick and made 8 non-egg-roll things that wouldn’t seal shut. Not at all the 10 thin egg roll wraps that I was expecting.
Hi Denise,
I’m sorry this didn’t work as expected. I’d like to help troubleshoot it with you. Did you originally try 1 large egg + 1 egg white?
I had a similar experience to Denise, Dough was very dry. I ended up using both eggs as well as adding a tablespoon of oil and 4 tablespoons of water.
The dough was very easy to roll out, but when cooked it was very doughy.
When I tried rolling it out thinner, it just fell apart when I tried to roll the egg rolls.
What is the ingredients list?