These rice paper wontons (or egg rolls) are made from crisped Spring roll wrappers which are filled with fresh vegetables and protein-packed turkey and paired with a sweet and savory dipping sauce. These gluten-free rice paper dumplings (or egg rolls) transform the soft texture of rice paper into crispy perfection, once they’re baked. This is one gluten free substitute that just might be better than the original!

Wonton 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 rice paper wontons (or egg rolls)?

Wonton (or egg roll) ingredients:

Oil (avocado oil is great for stir-fry)
Onion
Ground turkey, ground chicken or ground pork
Shiitake mushrooms, chopped (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
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 onions

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.
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. 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.

These gluten free wontons (or egg rolls) use rice paper traditionally used in fresh Spring rolls.

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.

Rice paper is traditionally served cold but these gluten free wontons (or egg rolls) crisp them to perfection.

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.