Rice Paper Egg Rolls

These rice paper egg rolls are made from crisped Spring roll wrappers which are filled with fresh vegetables and protein-packed ground turkey and paired with a sweet and savory sauce for dipping. These gluten-free egg rolls are made with minimal oil and without wheat but they have all the flavor of a traditional fried egg roll. Once they’re baked, the soft texture of the rice paper is transformed into crispy perfection. This is one gluten free substitute that just might be better than the traditional recipe!

Prefer a Wonton?

If you prefer a bite-sized dumping over rice paper rolls, use the same recipe and simply switch up your wrap technique. 

I’ve made wontons at least a dozen times and my technique is still a work in progress. Wrapping wontons can feel a little intimidating, but don’t overthink it. Just give it a try and have fun with it. The truth is a wonton doesn’t have to be pretty to taste amazing.

You have options when it comes to your wonton shape of choice. I’ve been working to perfect my scrunch technique. I take an entire spring roll rice paper and soak it for a few seconds. Use a pizza cutter to cut it in two pieces. I place a spoonful of filling into the center of one piece and pull the edges up and scrunch them together and twist to seal the seem in order to keep that delicious filling inside.

What’s in rice paper egg rolls?

Egg roll ingredients:

• Oil (avocado oil is great for stir-fry)
• Onion – Any type of onion will do the trick but I usually use a yellow onion.
• Ground turkey, ground chicken or ground pork – You can substitute the ground meat for shrimp. During the last 3-5 minutes of cook time, move the filling to one side of the pan and add about a pound of raw chopped shrimp. Sauté until the shrimp has turned from grey and translucent to pink. 
• Mushrooms – Shiitake mushrooms are my favorite. This ingredient is optional. 
• Coleslaw (a mixture of green cabbage, red cabbage and carrots)
• Soy sauce (use Tamari sauce or coconut aminos to make it gluten free)
• Garlic powder or 1-2 fresh, minced garlic cloves
• Vietnamese spring roll wrappers – I use Blue Dragon which is available at my local grocery store. I’ve also found this brand at Whole Foods.
• Cooking spray

Dipping sauce ingredients:

• Soy sauce (use Tamari sauce or coconut aminos to make this gluten free)
• Sugar or honey
• Green onion

Directions

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons oil in a pan on medium heat and add the ground meat and sliced onions. Crumble the ground meat and cook until it’s no longer pink. Add the optional Shiitake mushrooms and cook for about two minutes. 
• Add the coleslaw mix, 1/3 cup soy sauce and the garlic power and cook for 5 minutes on medium high heat. Taste and add salt and black pepper to taste. I find that the soy sauce has enough sodium that I don’t need to add salt but if you’re using a low sodium soy sauce, you might need a little. 
• Line a large baking sheet with parchment paper and spray it with cooking spray.
• Fill a glass pie dish or a large shallow bowl with hot water. I boil the water and add it to the pie dish a few minutes before I start this process so it’s hot enough to soften the rice paper wrappers but not too hot to handle.
• Add one spring roll wrapper at a time. Place the wrapper into the bowl for 3-5 seconds so it softens but doesn’t get soggy. Soggy spring roll wrappers are difficult to work with. Remove the wrapper and place it on a plate. Add about 1/2 cup filling to the center of the rice paper sheet. Fold the edges in and roll until the filling is completely secure. 

• Place the egg rolls on the large parchment-paper lined baking sheet. Make sure each egg roll is spaced at least one inch apart.

• Spray each egg roll with cooking spray on all sides and bake until golden brown and crispy. The cook time will vary depending on the size of your egg rolls. I typically bake them 10-12 minutes on each side or until crispy. 
• To make the dipping sauce, combine all sauce ingredients in a bowl and stir with a whisk until combined.

Rice Paper Wontons (or Egg Rolls)

Rice paper wontons (or egg rolls) are made from crisped gluten free rice paper and filled with fresh vegetables and turkey and paired with a sweet and savory dipping sauce.

No ratings yet

Print Recipe Pin Recipe

Course Appetizer, dinner, Main Course

Cuisine asian

Ingredients

  

Gluten Free Wonton Ingredients

• 2 tbsp oil Avocado oil is great for stir fry
• ½ onion sliced thin
• 5 oz Shiitake mushrooms chopped
• 1 lb ground turkey or ground pork or ground chicken
• 9 ounces coleslaw mix
• ⅓ cup soy sauce Use Tamari sauce to make this gluten free.
• ½ tsp garlic powder
• Package of Vietnamese spring roll wrappers about 15

Dipping Sauce

• ½ cup soy sauce Use Tamari sauce to make this gluten free.
• 1 tbsp honey or sugar
• ¼ cup green onions sliced thin (optional)

Instructions

 

• Preheat the oven to 400 degrees.
• Heat the oil in a pan on medium heat and add the ground meat and sliced onions. Crumble the ground meat and cook until it's no longer pink. Add the optional mushrooms and cook an additional two minutes.
• Add the coleslaw mix, garlic powder and 1/3 cup soy sauce and cook for 5 minutes.
• Line a large baking sheet with parchment paper and spray it with cooking spray.
• Fill a glass pie dish or a large shallow bowl with very warm water. Add one spring roll wrapper at a time. Place the wrapper into the bowl for 3-5 seconds so it softens but doesn't get soggy. Remove the wrapper and place it on a plate. Use a pizza cutter to cut the wrapper in half. Add about 1 to 1 1/2 tablespoons filling into one of the halves. Lift the edges and scrunch and then twist them at the top to create a seam to keep the filling.
• To make an egg roll, follow the same process to soften the rice paper in warm water. Add about 1/2 cup filling to the center of an entire sheet of rice paper. Fold the edges in and roll until the filling is completely secure.
• Place the wontons or egg rolls on the lined baking sheet. Make sure each wonton or egg roll is spaced at least one inch apart.
• Spray each wonton or egg roll with cooking spray on all sides and bake until golden brown and crispy. The cook time will vary depending on the size of your wontons and egg rolls. For wontons, I typically bake them 8-10 minutes on each side and for egg rolls, I typically bake them 10-12 minutes on each side or until crispy.
• To make the dipping sauce, combine all sauce ingredients in a bowl and stir with a whisk until combined.

Keyword gluten free wonton wrappers, rice paper wonton wrappers, rice wonton wrappers

Tried this recipe?Let us know how it was!

Looking for more Asian inspired recipes? 2 Sisters has you covered.

• Simple Crock Pot Orange Beef
• 30-Minute Copycat PF Changs Lettuce Wraps