These oven baked wontons or oven baked egg rolls are made from crisped Spring roll wrappers which are filled with fresh vegetables and turkey and paired with a sweet and savory dipping sauce. These gluten free wontons (or egg rolls) transform the soft texture of rice paper into crispy perfection, once they’re baked. This gluten free substitute just might be better than the real thing.
Make Gluten Free Wontons (or Egg Rolls) Vegan
- Extra Veggies. You can make these wontons (or egg rolls) vegan by simply skipping the turkey. Add 8 ounces of sliced mushrooms to the pan along with the coleslaw mix, for a balanced, nutrient-dense vegan meal.
- Tofu. Another option for a vegan variation is tofu. Drain and pat dry a 14 ounce block of tofu. Crumble the block and sauté it in a pan with the sliced onions and oil (think scrambled eggs). Once the tofu has started to brown slightly, add the cabbage and sauté for another 5 minutes.
Wrap Technique
I’ve made wontons at least a dozen times and my technique is still… evolving, let’s say. 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 about one tablespoon 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.
If I’m feeling impatient, I add extra filling and wrap it in an entire rice paper sheet like a burrito, to make Egg Rolls!
What’s in gluten free wontons (or egg rolls)?
Wonton (or Egg Roll) Ingredients:
- 2 tablespoons oil
- 1/2 onion, sliced thin
- 1 lb ground turkey
- 9 ounces coleslaw
- 1/3 cup soy sauce. Use Tamari sauce to make it gluten free.
- Package of Vietnamese spring roll wrappers (about 15). 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:
- 1/2 cup soy sauce. Use Tamari sauce to make this gluten free.
- 1 tablespoon sugar or honey
- 1/4 cup green onions, sliced thin (optional)
Directions
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons oil in a pan on medium heat and add the turkey meat and sliced onions. Crumble the turkey meat and cook until it’s no longer pink.
- Add the coleslaw mix 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 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. Soggy spring roll wrappers are difficult to work with. 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 large baking sheet 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 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.
Gluten Free Wontons (or Egg Rolls)
Ingredients
Gluten Free Wonton Ingredients
- 2 tbsp oil
- ½ onion sliced thin
- 1 lb ground turkey
- 9 ounces coleslaw mix
- â…“ cup soy sauce Use Tamari sauce to make this gluten free.
- Package of Vietnamese spring roll wrappers about 15
Dipping Sauce
- ½ cup soy sauce Use Tamari sauce to make this gluten free.
- 1 tablespoon honey or sugar
- ¼ cup green onions sliced thin (optional)
Instructions
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons oil in a pan on medium heat and add the turkey meat and sliced onions. Crumble the turkey meat and cook until it’s no longer pink.
- Add the coleslaw mix 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 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. Soggy spring roll wrappers are difficult to work with. 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 large baking sheet 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 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.
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