Though the filling may not be easy, the actual making of the outer shell of these gluten free egg rolls is extremely easy. And you can always fill it with left overs, meat and or veggies. I have seen a recipe or 2 online that calls for rolling your own dough. I was just not up for that! Number one, gluten free dough is difficult to work with in many cases, and number two, simply put, it’s too much work if you’re going to make 2-3 dozen egg rolls. Remembering my batter that I use for my onion rings, I tweaked it and used it for these gluten free egg rolls. The egg yolks and the sugar help the browning and crispness. And after trying a number of batter thicknesses and cooking temperatures, I finally came out with the perfect crispness I desired. I hope you enjoy this gluten free recipe as much as we did. They are addicting, especially if you haven’t had any in awhile!