Gluten Free Eggroll Recipe

Gluten Free Eggroll Recipe

Follow this base gluten free eggroll recipe to make any kind of eggroll you like. It’s way simpler than you might think, and the gluten free wonton wrappers made with my flour are pliable and easy to work with.

gluten free egg roll in fryer

Traditional eggrolls are made with wheat wonton wrappers and stuffed with shredded cabbage, julienned vegetables like carrots and onions basted in soy sauce (also not gluten free), and often filled with pork, chicken or other meats. I’ve provided you with a yummy gluten free and vegan filling recipe (plus an option to add shrimp) or you could even just use cool and creamy homemade guacamole — how’s that for easy?!

Feel free to add garlic or onions to my filling recipe; those ingredients don’t agree with me, but they are often found in egg rolls. Once the shrimp (if using) and mushrooms are cooked and diced fine, no one — including my picky kids! — will know they’re tucked inside.

gluten free egg rolls are served

Follow my recipe to make homemade gluten free wonton wrappers and treat them as you would a tortilla or even a piece of bread: wrap it around whatever you’re in the mood for! The method for wrapping and frying the gluten free eggroll is the same, no matter the filling!

gluten free egg roll

These gluten free egg rolls are so fun to make with friends – there’s no right or wrong in how they look, just as long as the dough is tucked around the fillings, they’ll taste yummy no matter what!


And while these are best when served fresh, I’ve eaten leftover eggrolls straight out of the fridge and they were still awesome! Makes me think they would be a great lunchbox treat … just sayin’!


Gluten Free Eggroll Recipe

gluten free egg rolls are served

5 from 2 reviews

  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 3-5 minutes
  • Total Time: 45 minutes
  • Yield: 10 egg rolls


Vegetarian Egg Rolls Filling

  • 1/2 lb. shrimp (optional)
  • 2 cups oyster, shitake or portobello mushrooms
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 2 teaspoons chopped fresh ginger
  • 2 Tbs. sesame oil
  • 2 Tbs. gluten free tamari
  • 1 Tbs. rice wine vinegar or white wine vinegar
  • 1 tsp. sugar
  • High heat cooking oil (peanut oil works well)


  • Salsa, hot mustard, gourmet slaw or other sauce of choice


Prepare gluten free wonton wrappers recipe according to directions.

If using shrimp, add 1 tablespoon oil to a large saute pan and cook just until pink, then dice fine. Do not clean the saute pan.

Add 1 tablespoon oil, then saute mushrooms until tender, then dice fine. Do not clean the saute pan.

Add shredded cabbage and carrots to the pan, together with ginger, sesame oil, tamari and vinegar. Cook until soft and the liquids have been absorbed.

Combine with cooked shrimp, if using, and mushrooms and set aside filling for the egg rolls.

gluten free egg roll step 1

To make the gluten free eggroll, lay out one fresh wonton square with a corner facing you. Place approximately 1 tablespoon of prepared fillings in the center, spooning in a line from one corner to the opposite corner (perpendicular to you), leaving approximately 1 inch of edge where the wrapper can be folded over the filling.

gluten free egg roll step 2

Fold those two opposite corners in to barely touch one another and seal with a dab of water, pressing the corners together.

gluten free egg roll step 3

Fold up the bottom corner closest to you over the two corners that are barely touching. The wrapper will now look like an envelope without the flap closed.

gluten free egg roll step 4

Dip a finger in water and wet the remaining flap of dough, then gently, but firmly begin rolling the wrapped filling up so that the flap wraps around the entire roll and seals itself. The filled wrapper should now look like a small egg roll. Set aside and fill and wrap remaining rolls.

Fill a saucepan with at least 2 inches of high heat cooking oil. Heat to medium-high, or approximately 350°F. When oil is hot, gently lay two or three egg rolls in the oil to fry. There should be enough room for the egg rolls not to touch one another.

Fry on both sides, flipping when one side is lightly browned, approximately 2 minutes, but depends on exact heat of the oil. Remove with a slotted spoon or skimmer to cool on a wire rack covered with paper towels. Repeat with remaining egg rolls.

Serve within a few hours of frying with salsa, hot mustard, slaw or other sauce of choice. (Slawsa® Original Gourmet Topping is pictured).

Yield: 10 small gluten free eggrolls.

I hope you love this recipe as much as we do!

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This gluten free eggroll recipe will make any kind of eggroll you like. Pair with my homemade gluten free wonton wrappers and fill with anything!

Making Gluten Free Wontons and Eggrolls by gfJules
This gluten free eggroll recipe will make any kind of eggroll you like. Pair with my homemade GF wonton wrappers and fill with anything!


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15 thoughts on “Gluten Free Eggroll Recipe

  1. I’m sure these would be delicious bu we are not fans of fried foods.Now I have to buy an air fryer thanks to you Krista!

    Your recipe for Mindy’s Cinnamon Rolls are in the oven now, they sound great and such a great dough to work with. thanks for the tip on “NOT OVER MIXING GLUTEN FREE DOUGH” the real secret I didn’t know about.

    • Thank you so much, Alicia! It makes me so happy to hear that I’ve helped anyone get back to happy living gluten free! Thanks so much for taking the time to write me a note. Happy baking!!!!

    • Hi Marie, I haven’t tried it yet. Hard to say since the protein in the egg plays a big roll in keeping this dough pliable and soft. One you could try would be
      1 Tablespoon non-gmo canola oil
      2 Tablespoons water
      2 teaspoons baking powder
      This recipe replaces one egg, so make 1 1/2 of this recipe for one egg + egg white. If you try this recipe or another, I’d love to know how it turns out in the wonton recipe, so let me know!

        • Hi Jojo, the wraps will stay fresh as long as they don’t dry out, so you could put wax paper or parchment in between each wrap and stack and cover tightly to put into the refrigerator. Otherwise, I would suggest making the egg roll and freezing that rather than freezing the wraps because it will be difficult to wrap them from frozen. I hope that helps!