Gluten-Free Eggroll

Gluten-Free Egg Rolls

These Gluten-Free Egg Rolls are stuffed with a tasty guacamole filling for a fusion of flavors you’re sure to love! Use the wrappers in other ways, too.

2.3 from 10 votes
Gluten-Free Eggroll
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Gluten-Free Egg Rolls

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Asian, Mexican
Servings: 10 servings
Author: Jules Shepard

Ingredients

  • 1 recipe Wonton Wrappers (recipe follows)
  • 1 recipe Guacamole Filling (recipe follows)
  • High-heat cooking oil
  • Salsa, hot mustard or other sauce or topping of choice

Instructions

  • Place 1 wonton square on work surface with a corner facing you. Place about 1 tablespoon Guacamole Filling in the center of the square, shaping the filling into a line that runs from one corner to the opposite corner (perpendicular to you). Leave about 1 inch of edge so the wrapper can be folded over the filling and sealed.
  • Fold the 2 opposite corners in to barely touch one another. Fold up the bottom corner closest to you over the 2 corners that are barely touching. The wrapper will look like an envelope without the flap closed.
  • 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 look like a small egg roll. Set aside and fill and wrap the remaining rolls.
  • Fill a saucepan with at least 2 inches high-heat cooking oil. Heat to medium-high, about 350°F. When oil is hot, gently lay two or three egg rolls in the oil to fry. There should be enough room so egg rolls don’t touch one another.
  • Fry on both sides, flipping when one side is lightly browned. Remove with a slotted spoon or skimmer and let 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, or other sauce or topping of choice.

2.59 from 12 votes
Gluten-Free Wonton Wrappers
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Wonton Wrapper Recipe

Traditional Chinese wonton wrappers are made with wheat flour, eggs and water. This easy gluten-free adaptation makes a versatile dough for delicious Potstickers, Egg Rolls and Wonton Cups. For best results, do not replace the eggs in this recipe.
Prep Time20 mins
Total Time20 mins
Course: Appetizer
Cuisine: Asian
Servings: 10 wrappers
Calories: 47kcal
Author: Jules Shepard

Ingredients

  • 1 cup + 2 tablespoons All- Purpose Gluten-Free Flour Blend , plus more for dusting
  • ¼ teaspoon sea salt
  • 1 large egg
  • 1 egg white
  • 2 tablespoons water

Instructions

  • Whisk together flour blend and salt in a small bowl. In a separate bowl, combine eggs and water. Slowly stir egg mixture into flour blend with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other.
  • Generously dust a clean counter or pastry mat and a rolling pin with gluten-free flour. Turn half of the dough out onto prepared surface and roll dough gently in each direction until it’s evenly thin (so thin you can almost see through it).
  • Measure into 4½- to 5-inch squares of dough. Cut out squares with a pastry cutter or butter knife. Place squares on top of each other on a plate and cover with a damp tea towel while preparing remaining dough. Re-roll dough scraps to create more squares until all dough is used.
  • Fill dough wrappers and cook them within a few minutes of filling, as dough will dry out rapidly. If not used immediately, cover them and refrigerate 3 to 5 days until ready to use. Dough gets somewhat more fragile with refrigeration, so bring wrappers to room temperature before filling them. Spritz with water, if necessary.

Nutrition

Nutrition Facts
Wonton Wrapper Recipe
Amount Per Serving
Calories 47
% Daily Value*
Cholesterol 16mg5%
Sodium 69mg3%
Potassium 10mg0%
Carbohydrates 8g3%
Fiber 1g4%
Protein 2g4%
Vitamin A 25IU1%
Calcium 10mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

2 from 4 votes
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Guacamole Filling

Whipping up your own guacamole is easy. Taste test as you go to tailor the spices to suit your palate. Hass avocados are the best for making guacamole and they’re typically available year round. When ripe, they’re dark purple or black; they should be firm but yield to gentle pressure when squeezed.
Prep Time20 mins
Chill time30 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Servings: 10 servings
Calories: 108kcal
Author: Jules Shepard

Ingredients

  • 3 ripe Hass avocados
  • ½ sweet Vidalia onion , diced
  • 1 clove garlic , minced
  • 2 fresh Roma tomatoes or 1 medium vine-ripe tomato , diced
  • ½ red or orange bell pepper , diced
  • ½ jalapeño pepper , seeded and diced fine
  • 1 teaspoon ground cumin
  • ¾ teaspoon coarse sea salt
  • Black pepper , to taste
  • 3-4 dashes Tabasco or other gluten-free hot sauce , to taste
  • 1 bunch fresh cilantro , slightly chopped
  • 3 tablespoons lime juice

Instructions

  • Scoop avocado fruit out of the shells and remove pits. Mash avocado with a potato masher or the back of a large spoon.
  • Add onions, garlic, tomatoes, bell pepper, jalapeño pepper, cumin, salt and pepper and mix with a fork. Stir in Tabasco. Taste and adjust the heat to your liking.
  • Snip fresh cilantro leaves from stalks and discard stalks. Stir chopped leaves and lime juice into avocado mixture.
  • Chill 30 minutes. Then spoon filling into eggrolls as instructed.

Nutrition

Nutrition Facts
Guacamole Filling
Amount Per Serving
Calories 108 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 182mg8%
Potassium 367mg10%
Carbohydrates 7g2%
Fiber 4g16%
Sugar 1g1%
Protein 1g2%
Vitamin A 440IU9%
Vitamin C 18.6mg23%
Calcium 14mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Originally published in Gluten Free & More. Eggroll photo by Jeff Rasmusen.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Egg Rolls Guacamole
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  1. Denise
    October 11, 2019

    I tried this recipe with Bob’s Red Mill 1:1 flour and it did not work out. One large egg was not enough to make a dough. I stupidly added another egg and then had to add more and more flour to make it workable instead of a sticky mess. When I rolled it thin like the directions say, it kept sticking to my work surface. I kept adding more flour….Anyway, I ended up with a kind of empanada dough that was thick and made 8 non-egg-roll things that wouldn’t seal shut. Not at all the 10 thin egg roll wraps that I was expecting.

    1. Carol Kicinski
      October 14, 2019

      Hi Denise,
      I’m sorry this didn’t work as expected. I’d like to help troubleshoot it with you. Did you originally try 1 large egg + 1 egg white?

  2. Kristi
    November 21, 2019

    I had a similar experience to Denise, Dough was very dry. I ended up using both eggs as well as adding a tablespoon of oil and 4 tablespoons of water.
    The dough was very easy to roll out, but when cooked it was very doughy.
    When I tried rolling it out thinner, it just fell apart when I tried to roll the egg rolls.

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