Gluten-Free Egg Roll Wrappers

Ingredients

• 125 g, plus extra for sprinklinggluten-free plain flour blend
• 53 gsweet rice flour
• ½ teaspoonsea salt
• 2, at room temperature and beateneggs
• 15 ml, plus more if neededwarm water
• 1 teaspoonolive oil, for the dough
• 1 tablespoonolive oil, for cooking the filling
• 454 gground beef
• 1, chopped into small piecesonion
• 3 tablespoons (27 g)cornflour
• 1 teaspoongarlic powder
• 1 tablespoon (14 g)sesame oil
• 2 tablespoonssoy sauce
• 1 tablespoonrice wine vinegar
• 1 tablespoonhoney
• ¼ teaspoonfreshly ground black pepper
• ¼ teaspoonground ginger
• ¼ teaspoonsalt
• 2 cups (about 140 g)shredded cabbage
• As neededoil for frying

Instructions

1. 1

   Mix dry ingredients

   In a large mixing bowl, combine the gluten-free flour blend, sweet rice flour and sea salt.

2. 2

   Add wet ingredients

   Make a well in the flour mixture. Add the beaten eggs, warm water and 1 teaspoon olive oil, then mix with a fork or spatula until the dough looks crumbly.

3. 3

   Knead and rest

   Knead by hand until the dough forms a smooth ball. It will feel a little sticky, but should not be messy. Cover with cling film and leave to rest for 30–60 minutes.

4. 4

   Divide the dough

   Set the dough on a large, flat surface dusted with flour and divide it into 4 portions.

5. 5

   Roll it thin

   Take one portion and roll it out, dusting the top with flour as needed. Roll until it is very thin, almost transparent when lifted.

6. 6

   Cut the wrappers

   Cut the dough into 18 cm × 18 cm squares. Dust the squares with flour and stack them, then cover with cling film to prevent drying. Repeat with the remaining portions.

7. 7

   Brown the beef

   Heat 1 tablespoon olive oil in a large wok over a medium heat. Cook the ground beef for about 5 minutes, breaking it up as it cooks, until no longer pink. Drain any excess liquid from the wok.

8. 8

   Cook the onion

   Add the chopped onion and cook until translucent and fragrant.

9. 9

   Add the starch

   Stir in the cornflour and garlic powder. Cook until evenly incorporated and the starch is fully absorbed.

10. 10

    Season the filling

    Add the sesame oil, soy sauce, rice wine vinegar, honey, black pepper, ground ginger and salt.

11. 11

    Wilt the cabbage

    Turn the heat to low, add the shredded cabbage and toss until wilted. Cover and simmer for 5 minutes.

12. 12

    Cool the filling

    Remove the wok from the heat and leave the filling to rest for about 10 minutes.

13. 13

    Fill the wrappers

    Lay a wrapper flat with one corner pointing towards you. Place 2 tablespoons of filling in the middle, about 2.5 cm from that corner. Fold the near corner over the filling, then fold in the right and left corners to make an envelope shape.

14. 14

    Roll and seal

    Roll the wrapper up from the bottom. Moisten the far corner with water and press it to seal. Check that no air is trapped inside the roll.

15. 15

    Repeat the filling

    Fill and roll the remaining wrappers in the same way.

16. 16

    Fry until golden

    Deep-fry the egg rolls until golden brown.

What are gluten-free egg roll wrappers?

Egg rolls are an American-Chinese appetiser: filled rolls wrapped in dough and fried until crisp. This version makes the wrappers from a gluten-free flour blend, sweet rice flour and egg rather than relying on shop-bought wheat wrappers.

The recipe brings together a savoury beef-and-cabbage filling and a homemade wrapper. The dough needs a rest before rolling, while the filling is cooked and cooled separately so it is ready to wrap.

Nutrition and macros by portion

The nutrition label shows one serving as written: 493 calories, 28g protein, 42g carbs, 23g fat.

The wrapper flours and honey contribute carbohydrates, while the beef supplies much of the protein and the beef and cooking oils contribute fat. Serve an egg roll with vegetables or salad for a more balanced plate.

Choosing the flours

Gluten-free blend: use a plain blend intended for general baking. Different blends absorb liquid differently, so add the extra water gradually only if the dough needs it.

Sweet rice flour: this is distinct from ordinary rice flour and helps give the dough a pliable quality. Keep some of the blend nearby for dusting the work surface and dough.

Getting the dough thin

Resting time: cover the kneaded dough and leave it for 30–60 minutes. This gives the dough time to settle before you roll it.

Rolling cue: work one of the four portions at a time and aim for a very thin sheet, almost transparent when lifted. Dust lightly if it sticks, but avoid adding so much flour that the dough becomes dry.

Cooking and cooling the filling

Beef and onion: break the beef into small pieces as it cooks, and drain excess liquid before adding the onion. Cook the onion until translucent and fragrant.

Cabbage: stir it through the seasoned mixture, cover and simmer for 5 minutes. Leave the filling off the heat for about 10 minutes before wrapping so it is easier to handle.

Wrapping without leaks

Filling amount: place 2 tablespoons in the centre, near the corner facing you, and fold the side corners in over it. Keep the filling contained so the wrapper can close neatly.

Sealing: roll from the bottom and moisten the final corner with water. Press it down firmly and make sure there is no air pocket trapped inside.

Serving and texture

The finished rolls should be golden on the outside, with a crisp wrapper around the cooked beef and soft cabbage filling. The method gives no frying temperature or duration, so use the stated golden-brown colour as the visual cue.

Serve them freshly fried while the wrappers are crisp. A simple salad or steamed vegetables make a fresh contrast to the rich filling.

Recipe notes & tips

• Keep the unused dough portions and cut wrappers covered so they do not dry out.
• Dust the rolling surface and dough lightly to make rolling easier without toughening the wrappers.
• Drain excess liquid from the beef before adding the onion and seasonings.
• Let the filling rest for about 10 minutes before assembling the rolls.
• Seal the final corner with water and press it firmly into place.
• Fry until the wrappers are golden brown, as directed.

Variations

• Vegetable filling: replace the beef with extra shredded cabbage and finely chopped vegetables.
• Milder seasoning: reduce the ground ginger and black pepper to suit your taste.
• More sesame flavour: add a little extra sesame oil to the filling.
• Tangier filling: increase the rice wine vinegar slightly and adjust to taste.
• Dipping sauce: serve with a gluten-free dipping sauce, checking that its ingredients suit your needs.

Common mistakes to avoid

• Dry dough: keep it covered during the rest and while you work so it does not form a dry surface.
• Wrappers too thick: roll the dough thinner until it is almost transparent when lifted.
• Wet filling: drain excess liquid after browning the beef so the mixture is easier to wrap.
• Overfilled wrappers: use the stated 2 tablespoons of filling to leave room for folding.
• Loose seal: moisten the final corner with water and press it firmly against the roll.
• Trapped air: roll carefully and check each wrapper so air is not enclosed around the filling.

How to store

Cool leftover cooked egg rolls and refrigerate in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the wrappers may soften in the microwave. Unfried rolls are best cooked soon after assembly, as the filling can make the wrappers damp.

Frequently asked questions