Rice paper egg rolls
by Rice paper egg rolls are a fun variation of Chinese egg rolls, made with gluten-free rice paper wrappers. This crispy egg roll recipe comes with an easy egg roll sauce for dipping.
Learning how to use rice paper wrappers is simple – just dip them briefly in water, fill with shredded vegetables and protein, then fold into a tight roll and air fry or bake until crispy. With a little practice, you’ll be able to whip up these light yet satisfying gluten-free egg rolls in no time!
Ingredients
This gluten free egg rolls recipe features a rice paper wrapper stuffed with flavorful fillings. Loaded with fresh veggies and flavor, simply roll them up into delicious eggrolls in no time! Here are what you need to make the dish:
Egg roll fillings:
- Shrimp – Provide protein and flavor to the filling (optional)
- Shiitake mushrooms – Diced small and add hearty texture
- Garlic, ginger, and spring onion – Grated and diced to infuse flavor
- Bean sprouts – add extra crunch and freshness to the filling
- Coleslaw mix – Finely shredded cabbage and carrots make the filling crisp and save time from chopping.
- Avocado oil – a neutral flavored oil that doesn’t interfer with other ingredients.
- Coarse sea salt – Seasons the filling
- Shiitake mushroom seasoning – Provides umami depth (optional)
- Coconut aminos – adds a savory flavor. Can also use light soy sauce, vegetarian oyster sauce, or tamari with reduced amount.
- Toasted sesame oil – Provides nutty aroma
- White pepper – Adds subtle heat to the fillings. Can also use ground black pepper.
- Rice paper sheets – The rice wrap is made with starch and rice flour that makes the rolls gluten free
- Apricot jam – Provides sweetness and fruitiness (can also use peach jam)
- Japanese pickled plum (Umeboshi) – Adds tart, salty flavor (can sub Chinese pickled plum, optional)
- Applesauce – Contributes body and mild sweetness (use unsweetened)
- Rice vinegar – Brings acidity to balance the sweetness (adjust the amount to taste)
- Pickling liquid from plum – Adds punch of flavor from brine (optional)
Helpful tools:
- A large bowl to dip the rice paper sheets
- 1-2 large sheet pans to hold the egg rolls and the filling
- A large non-stick cookie sheet to help roll the egg rolls
Substitutions and variations
- Different wrappers: There are other options for wrappers. For example: Chinese spring roll wrappers that are made from wheat and are not gluten-free or low-carb wraps, such as coconut wraps used in my Keto egg rolls.
- Dried shiitake: If using dry shiitake, use 6 large caps and rehydrate them first. Squeeze out the liquid then dice to small bits
- Protein choices: Make vegan egg rolls without shrimp or add cooked pork, chicken, or beef to the filling.
- Dipping sauce: For more dipping choices, try my vegetarian oyster sauce, gluten free hoisin sauce, or garlic chili sauce.
- Vietnamese version: You can make Vietnamese egg rolls with shrimp, pork, wood ear mushrooms, glass noodles, and fish sauce. Serve the gf egg rolls with mint leaves, lettuce, fresh herbs, and cilantro.
- Different texture: If rice paper frying is not for you, try eating the egg rolls fresh without frying the rice paper, like summer rolls.
How to make egg rolls with rice paper
Craving crispy, flavor-loaded eggrolls but want to avoid gluten? Get ready to be amazed at how easy it is to make scrumptious gluten-free eggrolls at home with just a few simple steps.
Prepare the egg roll filling:
- To make egg rolls gluten free, blanch the shrimp then dice small, if using. Prep the aromatics like garlic, ginger, and green onions. Set out bean sprouts and shredded cabbage and carrots.
Cook the filling:
- Heat oil in a pan and sauté the white scallion parts with garlic and ginger. Add the coleslaw mix and sauté over medium high heat briefly before mixing in the bean sprouts and green onions. Season the filling with salt, mushroom seasoning, and coconut aminos.
- Cook just until the veggies are crisp-tender then transfer to a large sheet pan to cool, leaving any excess liquid behind. Spreading it out helps it cool faster so you can start frying rice paper spring rolls sooner!
Wrap the egg rolls with rice wrappers:
- Briefly dip the rice paper in water for 5 seconds so it’s pliable but still fairly firm. Place on a non-stick cookie sheet and add 2 tablespoons of filling in the lower third. Roll away from you, pushing in the sides and rolling tight.
- Wrap with a second sheet for sturdiness. Place seam side down on a pan with space between clear egg rolls.
Cook the egg rolls:
- There are three ways to make them:
- Air fry: brush oil on the egg rolls then place in the oiled basket, leaving space between. Cook at 380F for 8 minutes, flip and cook 6 more minutes. Increase to 400F for color.
- Oven bake: arrange on a sheet pan and brush with oil. Bake at 425F for 20-25 minutes total.
- Stovetop shallow fry: use a large nonstick pan with a little oil. Work in batches. Fry for 2 minutes per side, flipping frequently to prevent burning for a total of 10 minutes.
- Rest them over a wire rack to keep the egg rolls crispy as you work through the second batch.
Egg roll dipping sauce:
- To serve, these gluten-free eggrolls taste best fresh from the fryer or oven. Serve with the egg roll sauce on the side for dipping.
What kind of wrap should I use for egg rolls?
To keep the egg rolls gluten-free, use rice paper sheets. Traditional Vietnamese spring rolls (either fresh summer rolls or fried spring rolls) also use rice wrappers.
When selecting rice paper, look for a version with starch in the ingredient list. Rice paper sheets with starch are more durable and less likely to tear. Check that tapioca starch is listed as the first ingredient, followed by rice, salt, and water – this indicates it has a higher percentage of starch.
If you aren’t sensitive to gluten, you can also use spring roll wrappers/pastry (or Filipino lumpia wrappers). These wheat-based wrappers are more durable than rice wrappers. They get crispy when fried, with an even golden brown color. Wheat-based spring roll wrappers also stay crispy longer compared to gluten free rice wraps.
I’m working on a detailed guide on rice paper wrappers. If you are wondering how long to dip rice paper in the water or how to use the rice paper in multiple ways, please stay tuned!
How to make-ahead, store, and reheat
Making eggroll gluten free may seem to involve various components, but it’s actually perfect for make-ahead batch cooking. Having ready-to-bake eggrolls on hand means you’re never far from a crispy, flavorful appetizer. Here are some make-ahead tips:
- Make-ahead: You can prepare components of the recipe in advance. Cook the shrimp (if using) and egg roll fillings 1-2 days ahead of time. Store the cooked fillings in a large airtight container lined with paper towels and keep refrigerated to absorb excess moisture.
- Storage: Once the egg rolls are wrapped, it’s best to cook them until crisp, allow them to cool completely, then store them in an airtight container in the fridge for up to 4 days. Uncooked rice paper wrappers are sticky and fragile when softened, so cooking the egg rolls first helps them hold their shape. Storing the cooked egg rolls in the fridge prevents the crisp wrappers from becoming soggy.
- Can you freeze the egg rolls?
I do not recommend freezing the egg rolls with rice paper as the paper will harden and turn bristle in the freezer. - Reheat: To reheat the egg rolls, air fryer at 360F (182C) for 6 minutes or bake at 425F (218C) for 10 minutes. There’s no need to spray the oil.
What to serve with gluten free egg rolls
These versatile rice paper eggrolls pair wonderfully with many dishes. You can enjoy them as a light meal or serve as an appetizer for family gatherings.
- Serve with soup: Try serving a steaming bowl of Keto egg drop soup, Tomato egg drop soup, or savory Wonton egg drop soup alongside for a hearty yet healthy dinner. The crisp eggrolls and silky egg flower soup balance each other perfectly.
- Pair with side dishes: For an Asian-inspired appetizer spread, serve the rice paper eggrolls with sides like air fried oyster mushrooms, air fryer salt and pepper tofu, chilli oil ramen, or Shanghai rice cake stir fry. The crunchy eggrolls contrast nicely with the tender tofu, meaty mushrooms, and spicy ramen.
Expert tips
- Use rice paper sheets with tapioca starch as the first ingredient for best durability.
- Cook the filling ingredients in advance and store refrigerated until ready to assemble.
- Drain excess liquid from filling or leave it behind in the pan for optimal texture when frying.
- Only dip the rice paper in water for 5 seconds or less. The wrappers should still feel quite firm after dipping. They will continue softening once in contact with any moisture.
- Wrap each egg roll with 2 heaping tablespoons of filling in the center of 2 rice paper sheets for extra sturdiness.
- Use a large nonstick cookie sheet when wrapping to prevent sticking.
- Cook egg rolls in batches and don’t overcrowd pan when frying. Rice paper sticks if touching.
- Use minimal oil when pan-frying, just enough to crisp the wrappers. Too much oil will make the rice paper soggy.
- Fully cook egg rolls until wrappers are crisp before cooling and storing in the fridge. This helps maintain their shape.
FAQs
No, egg roll wrappers and rice paper are different. Egg roll wrappers are made from wheat flour and are more durable when fried. Rice paper is gluten-free, made from rice, and more delicate than egg roll wrappers.
Yes, rice paper rolls can be a healthy option. When stuffed with fresh veggies lean protein and minimal oil, they provide nutrients and fiber. Rice paper itself is low-calorie and fat-free. (source)
The main difference is the wrapper – spring rolls use a wheat-based wrapper and rice paper rolls use a rice-based wrapper. The filling can vary in both, with common fillings including cooked or fresh veggies, herbs, protein and noodles. Both provide crunch but rice paper rolls are gluten-free.
The main difference between egg rolls and spring rolls is the wrapper. Traditional Chinese egg rolls use a thick, square wheat-based wrapper. Spring roll wrappers are much thinner and more delicate. Both egg roll and spring roll wrappers are made from wheat flour, but the egg roll wrapper is sturdier and more crunchy when fried.
More rice paper recipes you might like
If you enjoyed making these super yummy rice paper eggrolls, try out more recipes using versatile rice paper wrappers. With so many possibilities, here are a few more fun and innovative ways to use rice sheets that let its textures and flavors shine.
- Vietnamese pizza (made with rice paper that’s similar to rice paper omelette – a light snack and breakfast recipe)
- Rice paper dumplings (One of my most popular recipes on the blog with veggie-filled crispy dumplings)
- Rice paper noodles (chewy rice sheet noodles made with gluten-free rice wraps – easy and no cook)
- Gluten free wonton soup (wontons made with rice paper wrappers)
Rice paper egg rolls recipe
Video
Ingredients
For the egg rolls:
- 0.5 lb shrimp, peeled and devined, dice to small bits, optional
- 4 oz fresh shiitake, dice to small bits
- 0.5 oz garlic, grated
- 0.5 oz ginger, grated
- 3 bulb spring onions, diced
- 6 oz. bean sprouts
- 12 oz. coleslaw mix, finely shredded cabbage and carrots
- 2 tbsp avocado oil, plus more for baking
- 4 pinches coarse salt, or more to taste
- ½ tsp shiitake mushroom seasoning, optional
- 1 tbsp coconut aminos, or 0.5 tbsp light soy sauce or tamari
- 2 tsp toasted sesame oil
- Small dash white pepper
- 20 pieces round rice paper, 22 cm (8.7 inch) per sheet
Egg roll sauce (or Chinese plum sauce), makes about ⅓ cup
- 2 tbsp Apricot jam, or peach jam
- 1 whole Japanese pickled plum, Umeboshi, or chinese pickled plum, see notes.
- 1 tbsp applesauce, unsweetened
- 1 tbsp rice vinegar, or more to taste
- A few drops pickling liquid from the plum, to taste, optional
Tools:
- A large bowl to dip the rice paper sheets
- 1-2 large sheet pans to hold the egg rolls and the filling
- A large non-stick cookie sheet to help rolling the egg rolls
Instructions
Prepare the egg roll filling:
- Optional filling – Bring a pot of water to boi. Peel the shrimp and blanch for 1.5 to 2 minutes then rinse in cold water to stop cooking. Set aside to drain well then dice the shrimp to small bits. You can also pulse the shrimp a few times in a food processor. Set them aside.
- Prepare the shiitake, garlic, ginger, and spring onions with green and white parts separate. Set aside bean sprouts, coleslaw mix, and a large sheet pan.
Cook the egg roll filling:
- Preheat a large saute pan over medium heat, when warm, add 1 tbsp oil. Saute the white scallions parts with garlic and ginger for 10 seconds.
- Add the coleslaw mix with 2 pinches of salt, saute over medium-high heat for 1 minute then add the bean sprouts, shiitake, and green scallion parts.
- Add 1 more tablespoon oil with 2 pinches of salt and mushroom seasoning, if using, saute for 1 minute then season with coconut aminos, sesame oil, and white pepper. Quickly toss and turn off the heat. The vegetables should be crisp and not mushy or watery.
- Transfer the vegetables to a large sheet pan and leave the excess liquid in the pan behind. Spread out the vegetables so they can cool down faster. Taste and adjust with more salt, if preferred.
To wrap the egg rolls with rice paper:
- Prepare your work station with a big bowl of room temperature water, rice paper sheets, sauted vegetables, shrimp, a large plate (or lined sheetpan) to hold the egg rolls, and a non-stick large cookie sheet (to help wrapping the egg rolls).
- To wrap, dip the rice paper in the water for no more than 5 seconds. The paper should still feel quite firm after soaking. The rice sheet will continue to soften as soon as it’s in touch with moisture.
- Place it rough side up, facing you, on top of the non-stick cookie sheet. Place 2 heaping tablespoons of filling in the center bottom-third and roll it up (away from you) gently but tight. Push the filling in and fold both sides toward the center. Keep rolling to seal the egg roll. Repeat the process again to soften a second sheet and wrap the egg roll over so each egg roll is wrapped with 2 sheets. This will prevent them from breaking apart. Place them on a large pan with some space between each egg roll so they don’t stick to each other.
To air fry:
- Brush the egg rolls with oil on all sides, including the tip ends. Spray the air fryer basket with oil. Add the egg rolls, leaving some space in-between. Air fryer at 380F (193C) for 8 minutes, flip side for 6 minutes. Then, increase the temperature to 400F (204C) for a touch of golden brown color.
- Rest the first batch over a wire rack and repeat the process for the second batch.
To bake:
- Preheat the oven to 425F (218C). Place the egg rolls over a large lined sheet pan without touching each other. Brush with oil on all sides. Bake for 15 minutes first and and 10 minutes the flip side. The egg rolls won’t turn golden brown color but they will be crisp and delicious.
To shallow fry on a stovetop:
- In a large 12-inch non-stick pan, add 0.5 tbsp oil. When the oil simmers, careful add the egg rolls. Do not overcrowd the pan or they will stick to each other. Shallow fry over medium heat for 2 minutes the first side and 2 minutes the flip side.
- Keep flipping and rotating them over medium heat every 2 minutes, for about 10 minutes total, to prevent on side from burning.
- You should hear sizzling sound throug the entire cooking time. They are likely to stick to each other so make sure you give plenty space and don’t overcrowd the pan.
To serve:
- The egg rolls will be hot so be careful when you handle them. You can slice them in half or enjoy it as a whole. They taste the best when they are freshly out of fryer. Serve with the egg roll sauce on the side.
Notes
- To make-ahead:
You can prepare components of the recipe in advance. Cook the shrimp and egg roll fillings 1-2 days ahead of time. Store the cooked fillings in a large airtight container lined with paper towels and keep refrigerated to absorb excess moisture. - To store:
Once the egg rolls are wrapped, it’s best to cook them until crisp, allow them to cool completely, then store in an airtight container in the fridge for 4 days. . Uncooked rice paper wrappers are sticky and fragile when softened, so cooking the egg rolls first helps them hold their shape. Storing the cooked egg rolls in the fridge prevents the crisp wrappers from becoming soggy. - I do not recommend freezing the egg rolls with rice paper as the paper will harden and turn bristle in the freezer.
- To reheat from the fridge:
To reheat the egg rolls, air fryer at 360F (182C) for 6 minutes or bake at 425F (218C) for 10 minutes. There’s no need to spray the oil. - If you can’t find pickled plum, add a little more vinegar with a small pinch of salt to taste. If using premade umeboshi paste from a tube, use 1 to 1.5 tsp. See my Egg Roll Sauce recipe for more information.
Nutrition
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These rice paper egg rolls are easy to make and delicious! I didn’t have shiitake but it still turned out great. I made a smaller version so one sheet of rice wrap works well for me. Will be making it again!
Absolutely delicious. My mom actually used to make homemade egg rolls using wheat flour wrappers that were very similar to this. I love that these can be made with rice paper wraps. I decided not to use the double paper and 3 of them did fall apart a little as I was cooking. I found my cast iron skillet gave them the best brown and crunch. The filling flavor was absolutely perfect.
Thanks for sharing! Another method is to make them smaller (i.e. make smaller rolls so maybe 1 wrap will work for smaller ones. )
These egg rolls are amazing! Thanks for all the tips. We made them in an air fryer and they are crispy delicious. Highly recommend the egg roll dipping sauce. The two work so well with each other. We will add this dish tk our holiday appetizer. Thank you!