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Gluten-Free Egg Rolls

Egg rolls are a staple of American-Chinese food. This recipe provides a gluten-free alternative to the traditional wheat flour wrap, but doesn’t sacrifice any of the taste. Substitute fillings to your taste and enjoy!

This recipe was provided courtesy of our friends at the Gluten-Free Palate

A plate of egg rolls next to a bowl of dipping sauce.



  • 1 cup gluten-free flour, plus more for sprinkling
  • 1⁄3 cup sweet rice flour
  • 1⁄2 teaspoon sea salt
  • 2 eggs at room temperature, beaten
  • 1 Tablespoon warm water, plus more if needed
  • 1 teaspoon olive oil


  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped into small pieces
  • 2 cups shredded cabbage
  • 3 Tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 Tablespoon sesame oil
  • 2 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon honey
  • 1⁄4 teaspoon freshly ground black pepper
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon salt
  • Oil for frying


Make the Wrappers

  1. In a large mixing bowl, mix gluten-free flour, sweet rice flour, and sea salt.
  2. Make a hole in the dry mix, add the eggs, warm water, and olive oil. Using a fork or a spatula, mix until it crumbles.
  3. Using your hand, knead the dough until you can form a smooth dough ball. It will be a bit sticky, but not a messy sticky. Cover with plastic wrap and rest for 30-60 minutes.
  4. Put the dough on a large flat floured surface and divide it into 4 portions.
  5. Take one part of the dough and start to flatten it using a rolling pin. Sprinkle some flour on the top of the dough to make it easier to form it. The result should be very very thin until you can see through your finger when you pick it up.
  6. Cut the wrap into 7”x7” sizes. Brush some flour and stack them. Cover with plastic wrap to avoid drying. Do the same with the rest.

Cook the Filling

  1. In a large wok, heat olive oil using over medium heat. Cook the ground beef for around 5 minutes, or until no longer pink. Break up the meat while cooking then drain excess oil from the wok.
  2. Add onion then cook until the onion becomes translucent and fragrant.
  3. Add cornstarch and garlic powder to the wok. Cook until incorporated and starch is fully absorbed.
  4. Add the sesame oil, soy sauce, rice wine vinegar, honey, freshly ground black pepper, ginger, and salt.
  5. Reduce the heat to low, add shredded cabbage, and toss until it is wilted. Cover and simmer for 5 minutes.
  6. Take off from the heat and let it rest for around 10 minutes.

Assemble and Fry

  1. Place a wrapper on a flat surface, with one corner toward you, so it looks like a diamond. Put 2 tablespoons of filling in the lower middle of the wrapper, about 1 inch from the corner. Fold the corner closest to you to the middle, over the filling.
  2. Fold the corners on the right and left to the middle, too. It should look a bit like an envelope.
  3. Roll the wrapper from the bottom to the final corner. Moisten this end corner with water to seal it. Roll it fairly tight to avoid trapping air in the egg roll.
  4. Repeat these steps with other wrappers.
  5. If you have a deep fryer, deep fry the egg rolls until golden brown. Otherwise, heat a few inches of oil in a pan to about 350°–375°F (177–190°C) and fry until golden brown, flipping the rolls halfway through to get an even color and cook.

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